DIY Healthy Burrito Bowl
I get down with burrito bowls, guys.
But let's be real - I'm pretty sure everyone here does. Am I right?
Thanks to Chipotle, burrito bowls are a thing now, and thank goodness for that! They are everything to me. (dramatic)
What I love most about this DIY Healthy Burrito Bowl is that...
- it's healthy, duh.
- it's really super simple to craft.
- it's DARN good.
I like to make my own burrito bowls for a few reasons, the first being that I like knowing EXACTLY what goes into my food. And while Chipotle and similar restaurants seemingly have simple ingredients, you don't really know what all is used to cook their veggies, or how much salt is in their salsa, etc.
When you make your own food, you know every single thing that is going into your tummy. And that is a good feeling!
Especially for foods like this burrito bowl, when it's going to be delicious even if you didn't add one pinch of salt or oil, you might as well make it as healthy as possible and make it a power meal.
My other reason for making my own burrito bowls… it's cost efficient! This recipe yields 2 servings, possibly 4 if you eat like a bird (I definitely do NOT), and will probably cost you about $5-6 bucks. Thats dinner for 2, with possible leftovers and extra ingredients for FIVE BUCKS. Score.
Now let's get into the details of the actual bowl.
The base here is quinoa, which is a healthy swap for the typical white rice, and organic black beans. If you cannot NOT have rice in your bowl, opt for brown rice. But I cross my heart that the quinoa tastes fabulous. Once everything is all mixed around you won't even notice anyway.
I think you will love baked tofu in this bowl. You bake it for 10-15 minutes until it is firm and somewhat crunchy, which is a nice addition to the texture of this bowl.
Also, before baking it, season it with paprika to give it a smokey, chipotle vibe.
Just like Chipotle, I sautéed green bell pepper and purple onions for a hearty veggie mix. This is quite possibly my favorite layer of the bowl. I LOVE fajita style veggies. Nommm.
Then we've got this awesome ingredient quad-pod to top it all off! Corn, tomatoes, salsa, and a simple avocado mash. These ingredients combined can make ANYTHING delicious, but they really make this recipe.
I refuse to eat a burrito bowl without them. Well, I'd never refuse food - but I'm making a point.
This bowl makes a great hearty lunch, but I prefer it for dinner! I feel like I always wake up with a flatter tummy after eating quinoa the night before. (It might be in my head).
I'll usually have a small amount of quinoa and black beans left over, which are perfect to throw into a salad for lunch the next day!
I'm telling you - this DIY burrito bowl is going to be your new best friend!
(I'm thinking of being brave next time and adding some fresh jalapeños, what do your think?)
What do you like to put in your burrito bowls? Let me know in the comments! I always love trying new combinations :)
- 1/2 block tofu (I prefer extra firm), pressed
- 2 1/2 tablespoons, divided coconut oil
- 1/2 cup quinoa, cooked
- 1 clove garlic, minced
- 1 green bell pepper, julienned
- 1/2 purple onion, julienned
- 1 can black beans
- 1 cup corn (fresh or frozen)
- 1 large tomato, diced
- 1 avocado
- amount as desired salsa
- pinch of paprika
- pinch of onion powder
- to taste salt and pepper