Did you know that a huge amount of people in their 20’s buy burritos more than twice a week?
Burritos are essential to our diets in 2016, apparently. We just can’t go too long without eating them.
But unless you’re strictly buying $5 burritos at Moe’s on a Monday, buying one burrito a week is more expensive than making yourself three burrito bowls at home.
The burrito bowl is a lunch staple. It’s easy to eat and usually tastes amazing. Plus, most places allow you to customize it, even if they charge extra for guac. There’s a reason why places like Chipotle and Moe’s are so popular.
But here’s the truth. Food at Chipotle and Moe’s isn’t as healthy or harmless as you think, even if you get a salad bowl and skip the sour cream.
Even though it’s good for high-temperature cooking, these oils are known to cause inflammation because of its fatty acid makeup. They’re high in polyunsaturated fat, which the body doesn’t need a lot of.
If you bloat and feel gassy after eating Chipotle, it’s probably the oil, especially if you know your body likes beans.
Maybe you’re not a nutrition nerd like I am who likes to snoop around looking for the facts. But it does say, right on Chipotle’s site, that they prepare many of their ingredients like rice, beans and protein options, with rice bran oil.
Olive oil and coconut oil are much better oil choices for your body.
It just goes to show that you don’t really know what you’re eating unless you make it yourself.
You can cook tastier and healthier burrito bowls at home that won’t leave you feeling gross.
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At home, you have full control.
You can swap ingredients, make it vegan or add meat to it.
This simple burrito bowl recipe is a two pot meal that gives you three tasty and satisfying lunches.
This burrito bowl only costs $3 per serving.
Keep in mind, to do that math, I had to calculate costs of items I already had in my pantry like rice and shredded cheese. If you had to buy a new bag of rice, ingredients for this meal will cost more than $9.
Once you nail this recipe and make the burrito bowl of your dreams, you’ll never want to buy food at Chipotle ever again. It’s a great meal to have in your rotation.
Burrito bowls should last in your fridge for up to four days. Enjoy!
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The Go-To Burrito Bowl
Prep Time10 minutes
Cook Time10 minutes
- 3/4 cup rice choose any kind you like! (you can also substitute quinoa)
- 15 oz can of black beans drained and rinsed
- 1 cup salsa or one large tomato
- 15 oz can of corn or you can substitute fresh or frozen corn
- salt and pepper to taste
- 1 cup cilantro chopped
- 2 limes 1 cut in half, 1 sliced into wedges
- 3/4 cup shredded cheddar cheese optional
- 1 avocado don't slice open until you're ready to eat!
- Cook rice (or grain of your choice) according to the package.
- If using chicken, tofu, shrimp, beef or pork, cook it at this time on the stove with minimal seasonings (salt, pepper, cumin and/or chipotle powder). Set aside.
- Stir 1 cup of chopped cilantro and juice from one lime into the rice.
- Assemble! Divide cilantro lime rice between three meal prep containers. Add the salsa (1/3 cup per container), corn, any additional veggies and black beans to each container. Add additional protein if using to each container.
- Garnish the meals with extra cilantro, 1/4 cup shredded cheddar cheese per meal and a lime wedge. Save the avocado on the side until you're ready to eat the meal!
This dish is very easy to make your own!
- You can easily add other vegetables to this, like peppers and onions.
- You can also replace the beans with cooked chicken, tofu or steak. If you're adding another type of protein, I would use less beans to keep this meal balanced.
- Instead of brown rice you can also use quinoa, or replace completely with more greens.
- You can also use chili powder, sriracha or tobasco sauce to give it a kick!