This burrito bowl is so filling and healthy. You’ll get that extra kick of protein, and be full for hours on end! So who still wants Chipotle for dinner tonight?! This meal serves 6.
1 cup uncooked organic brown rice
1 cup salsa, homemade or store-bought
3 cups chopped Romaine lettuce
1 cup whole kernel corn, drained
1 cup black beans, drained and rinsed
2 Roma tomatoes, diced
1 avocado, halved, seeded, peeled and diced
2 tablespoons chopped fresh cilantro leaves
1 medium red onion, chopped
For Chipotle Cream Sauce (or dairy free use salsa):
1 cup nonfat plain Greek yogurt
1 tablespoon Dr. Dash ® Southwestern chipotle
1 clove garlic, pressed
Juice of 1 lime
1/4 teaspoon salt, or more, to taste
To make the chipotle cream sauce, whisk together Greek yogurt, Ms. Dash Southwestern Chipotle, garlic, lime juice and salt; set aside.
In a large saucepan of 1 1/2 cups water, cook rice according to package instructions; let cool and stir in salsa; set aside.
To assemble the bowls, divide rice mixture into serving bowls or storage bowl for meal prep; top with lettuce, black beans, red onion, tomatoes, avocado and cilantro.
Serve immediately, drizzled with chipotle cream sauce, and optional mozzarella cheese.
Nutritional InformationCalories: 464 (to reduce the calories, take away the rice and build a salad)
Protein: 38.8 grams
Fats: 10.4 grams
Carbs: 54 grams
Sugar: 4.9 grams