CHICKEN BURRITO BOWL
I’m going to be honest. I, personally think, there is no need for a tortilla in a burrito. I mean, don’t take wrong, I love the classic burrito that comes in a tortilla, with so many ingredients. This option is basically the same, but instead of a tortilla you make everything in a bowl. The burrito bowl is amazing and so filling!
I love that you can choose your favorite ingredients, make the weirdest combinations and have fun making a beautiful and delicious lunch.
THE PARTS OF THIS BURRITO BOWL
I like starting with a base of lettuce. Most of the time, these burrito bowls start of with some type of grain as the base. I like using lettuce because it work as the base for a very filling and large plate.
For the carbohydrates, this time, I used quinoa. I cooked the quinoa as I normally do, with some olive oil, salt and pepper. Another option is using white or brown rice. For the white rice, what I normally do, is cook it and just when it is about to be ready, add some lemon juice and cilantro. I love how this flavor combines with the rest of the elements of this dish.
For the protein, in this case, I made some grilled chicken. I season the chicken with salt, pepper, paprika and a bit of garlic powder. For the protein part of the dish you can add whatever you want. Beans, beef, pork, any type of vegetable protein, what you like the most!
For the tippongs, in this case, I chose a few different vegetables. The first one I chose is baked sweet potato. To make this baked sweet potato, I season it with some olive oil, salt, pepper and paprika. Just like the chicken. I placed it in a preheated oven at 350F until completely cooked.
The other vegetables in this plate are, corn, pico de gallo (tomato, onion, lemon juice and cilantro). You can also add avocado or guacamole, a side of lemon wedges, whatever you like.
For the sauce, I made a basil sauce. You can try this recipe for basil and garlic mayo. Another option is to take some regular mayo and combine it with your favorite hot sauce.
TIPS FOR A PERFECT BOWL:
Putting it together: Place everything in the bowl just minutes before eating it. This way, the rice and chicken are still warm but the rest of the ingredients are fresh.
The vegetables: The corn for example, I placed it just straight out of the can. you can cook it in a skillet with some olive oil and a bit of salt and serve it warm as well.
The Sauce: In my opinion, the bowl does not need too much sauce. I added a bit of the basil mayo and thought it was enough. Plus, if you add avocado or guac, it does not need more moisture.
The chicken: You can cook the chicken for this dish specifically, or use leftovers from another meal! Using a couple of forks, take it apart and serve.
EQUIPMENT:
Skillet: to cook the chicken.
Baking sheet: To bake the sweet potato
Saucepan: For the rice or quinoa.
Forks: to pull the chicken apart.
Food processor: For the sacue in case you make one with basil like the one in the photo.
Bowl: For serving.
Spoon, spatulas and everything you need to cook everything.
CHICKEN BURRITO BOWL
Ingredients
- 200 gr cooked chicken
- 200 gr baked sweet potato
- 2 cups of lettuce mix
- 1 Cup of rice or quinoa
- 1/4 cup corn
- 2 big tablespoons of mexican salsa
- Lemon wedges.
- Basil sauce of spicy sauce
- Salt
- Pepper
- Olive oil
- Paprika
- Garlic powder
Instructions
- Preheat the oven to 350F. Peal and cut the sweet potato in small squares.
- Season with salt, pepper, olive oil and paprika. Bake until completely cooked through and a bit crispy in the edges.
- Season chicken with salt, pepper, paprika, garlic powder. Cook completely.
- Take the chicken apart using two forks.
- Add lettuce to the bowl as base.
- In sections, add chicken, corn, quinoa or rice, salsa and the sweet potato.
- Drizzle with sauce and enjoy
