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Homemade Chipotle Burrito Bowl

Homemade Chipotle Burrito Bowl - www.HealthStartsInTheKitchen.com

We rarely eat out, but when we do it’s at restaurants with integrity like Chipotle. However, since our closest Chipotle is about an hour away from our house, we don’t get to enjoy their food often. And if you’ve ever eaten there then you surely understand why I make myself a Homemade Chipotle Burrito Bowl!!

The very best thing about my homemade chipotle burrito bowl is that just like what you get at Chipotle, it’s all simple ingredients that come together for a delicious meal. So, there’s no secret recipes or complicated cooking techniques, just basic, honest, everyday foods.

While we don’t eat grains and legumes regularly, occasionally we do allow them as a treat (everyone makes some treat allowances, right?!)  By listening to the response of our bodies, we are confident that we aren’t negatively reacting to rice, corn or beans as an occasional indulgence, and I encourage you to do the same. A great way is by doing pulse testing, either manually or my favorite way is with the Food Detective Ap for your smart phone and a heart rate monitor.

My biggest recommendation is to use a little of everything, I tend to ALWAYS put together way too much for myself when I’m making my Homemade Chipotle Burrito Bowl, then overeat and end up with a belly ache 🙁 and I prefer to put my lettuce in the bottom then top with everything else in the order I’ve listed the ingredients, but feel free to assemble your bowl however you prefer!

  • Lettuce – We prefer romaine, bibbs or buttercrunch lettuce, coarsely chopped and always organic.
  • Cilantro Lime Rice – Make a batch of my Perfectly Seasoned Rice, add the juice of 1/2 a lime and 2 tablespoons of chopped fresh cilantro. If you don’t like cilantro, use parsley instead.
  • Beans – Organic Canned Pinto or Black Beans, drained and rinsed.
  • Fried Peppers & Onions – heat a stainless steel or cast iron skillet over medium/high heat, add 1-2 tablespoons healthy cooking fat, toss in 1 sliced pepper and 1 onion. Saute until lightly cooked with brown spots, but not overcooked and mushy.
  • Meat – We always use leftover meat for our chipotle bowls… Shredded roasted chicken, cubes of prime rib leftover after Christmas dinner, shredded pork roast, shredded beef roast, etc. You will need 1/2 to 1 cup of meat per person.
  • Corn Salsa – Mix one 16 ounce bag of organic frozen corn with 1 jar of organic salsa, allow to marinate for a couple hours in the fridge.  If you don’t use all of your corn salsa right away, you can keep the leftover in the freezer until next time you make burrito bowls. And feel free to use mild, medium or hot salsa.
  • Shredded Cheese – We prefer Raw Cheddar cheese from pasture raised cows, however organic will work too.
  • Sour Cream – Use cultured sour cream made with raw milk for the best probiotic health benefits or at least find an organic brand.
  • Guacamole – Mash up one avocado with the juice of 1/2 a lime, pinch of crushed red pepper and a 1/2 teaspoon of salsa salad seasoning, season to taste with pepper and sea salt.
  • Tortilla Chips – ALWAYS make sure the tortilla chips you purchase are organic and preferably certified GMO-FREE, or you can make you own homemade tortilla chips or my homemade grain free tortilla chips!

Now, that you can make a Homemade Chipotle Burrito Bowl at home, you can have all the flavors you crave no matter want!

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