This homemade burrito bowl is packed with protein, whole grains, and nutrient-dense veggies, and will sustain you from lunch until the end of the afternoon. Whisking up the dressing at the bottom of the jar ensures the lettuce at the top stays fresh and crisp, but that the veggies at the bottom are infused with spice and flavor. If you’re planning on making the jar a few days ahead, hold off on adding the avocado (which browns easily once cut) until the morning of. When you’re ready to eat, pour into a bowl and top with crumbled tortilla chips.
1 tablespoon lime juice (from ½ lime)
2 tablespoons olive oil
¼ teaspoon cumin
¼ teaspoon chili powder
¼ teaspoon honey
⅛ teaspoon salt
¼ cup diced red bell pepper
¼ cup fresh or frozen corn, thawed
¼ cup black beans
½ cup cooked brown rice
½ cup cooked, shredded chicken (such as rotisserie chicken)
1 cup chopped romaine lettuce
2 tablespoons shredded Mexican blend cheese
¼ avocado, chopped into small cubes
¼ cup crumbled tortilla chips
How to Make It
Combine the lime juice, olive oil, cumin, chili powder, honey, and salt in the bottom of 1 quart wide-mouth mason jar. Stir with a fork to combine.
Add the bell pepper and tomatoes. Top with the corn, black beans, brown rice, and chicken. Add the romaine, pressing to pack it down, then top with the cheese, avocado, and cilantro. When ready to eat, pour salad into a bowl and top with crumbled tortilla chips.
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