Chipotle Burrito Bowl (Copycat Recipe)
This Chipotle Burrito Bowl recipe combines the best of the famous restaurant recipes you love in one delicious meal. Make it a Chipotle night without leaving the house!
Servings: 4
Calories: 836kcal
Ingredients
- 1 recipe Chipotle Chicken
- 2 cups Cilantro Lime Rice
- 1 recipe Easy Corn Salsa
- 15 ounce can black beans lightly drained
- 4 cups shredded romaine lettuce
- 1 cup shredded Monterey Jack cheese
- 1 recipe Chipotle Guacamole
- ½ cup sour cream garnish
- 1 lime cut into wedges, for serving
Fresh Tomato Salsa
- 2 to 3 medium tomatoes 1 to 1½ pounds, cut into ¼ -inch pieces
- ¼ cup finely chopped red onion
- ¼ cup finely chopped fresh cilantro
- 3 jalapeño peppers finely chopped
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh lime juice
- Salt to taste
Instructions
Prepare the Ingredients
- Prepare the individual recipes listed above according to the directions. See below for the Fresh Tomato Salsa instructions.
- Warm the black beans in a small saucepan over LOW heat.
For the Fresh Tomato Salsa
- Combine the tomatoes, onion, cilantro, and jalapeño peppers in a small bowl. Squeeze the lemon and lime juice over the top and season with salt, to taste. Toss lightly. Cover and refrigerate until ready to serve.
Assemble the Bowls
- Assemble the bowls by dividing the cilantro lime rice, lettuce, chicken and beans between 4 salad bowls. Garnish each bowl with cheese, guacamole, corn salsa, fresh tomato salsa, and sour cream. Serve the bowls with lime wedges, if desired.
Notes
Make-Ahead Tips
- Chicken: The chicken can be marinated for up to 8 hours or even frozen in the marinade.
- Salsas: The corn salsa and fresh tomato salsa can both be made up to a day in advance. Just transfer them to airtight containers and refrigerate until needed.
- Rice: I suggest cooking starting the rice just before you cook the chicken. If you want to make it in advance. Sprinkle it with a little water to refresh and rehydrate it before gently warming in the microwave or on the stove.
- Lettuce and cheese: Chop the lettuce and shred the cheese, transfer them to zippered plastic storage bags and pop them in the fridge up to a day in advance.
Nutrition
Serving: 1bowl | Calories: 836kcal | Carbohydrates: 84g | Protein: 48g | Fat: 38g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.01g | Cholesterol: 108mg | Sodium: 1486mg | Potassium: 1974mg | Fiber: 20g | Sugar: 7g | Vitamin A: 6015IU | Vitamin C: 65mg | Calcium: 378mg | Iron: 6mg