Veggie Burrito Bowl Recipe By Tasty

WEEKDAY MEAL-PREP CHICKEN BURRITO BOWLS RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Line a baking sheet with foil.
• Place the chicken, peppers, and onions onto the baking sheet and drizzle with oil.
• Sprinkle the taco seasoning evenly over both sides of the chicken breasts.
• Sprinkle salt and pepper on the bell peppers and onions, tossing to coat.
• Top each chicken breast with a generous pour of salsa.
• Bake in a preheated oven for 25 minutes.
• Rest chicken for 10 minutes, before slicing into strips.
• Add a base of brown rice to 4 food storage containers. Top each with a scoop of black beans, corn, additional salsa, cheddar cheese, cooked bell peppers, and onions, and sliced chicken. Garnish with fresh cilantro and a lime wedge.
• Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days.
• Enjoy!

VEGETARIAN BURRITO BOWL RECIPE

Steps:

• Cook rice according to package instructions (I used a rice cooker)
• Add bell peppers, onion, garlic, and olive oil to a large skillet
• Sauté on medium high heat for 8-10 minutes, until onion is translucent
• Add beans, lime juice, salt, pepper, cumin, and chili powder and stir to combine
• Heat an additional 2-3 minutes, until hot
• Spoon veggie mixture over rice and serve with sliced avocado, sour cream, salsa, and colby jack cheese
• Dip with tortilla chips for extra crunch!

EASY BURRITO BOWLS

Steps:

• To make the chipotle cream sauce, whisk together sour cream, chipotle paste, 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; top with lettuce, corn, black beans, tomatoes, avocado and cilantro. Serve immediately, drizzled with chipotle cream sauce.

VEGGIE BURRITO BOWL RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (175°C).
• Turn a muffin tin upside down, and stuff tortilla shells into the spaces between the cups so that the tortillas form a bowl shape. Bake for 20-25 minutes until golden and crispy.
• Heat the olive oil in a large, nonstick skillet. Toss in the diced bell peppers, zucchini, salt, cayenne pepper, thyme, and garlic, and sauté until the vegetables have softened, about 8 minutes.
• Add in the cannellini beans and sauté just until the beans have fully warmed through, about 2 minutes.
• Divide the mixture evenly between 4-6 tortilla bowls. Top with guacamole and pico de gallo and serve.
• Enjoy!

VEGETARIAN BURRITO BOWL

Steps:

• Preheat oven to 425°F. In large bowl, add sliced peppers, onion, 1 tbsp olive oil and salt and pepper to taste. Toss to combine and spread on one side of large baking sheet in an even layer.
• In same large bowl, toss together the sweet potato, chili powder, cumin, paprika, garlic powder, kosher salt, black pepper and 2 tbsp olive oil. Spread sweet potatoes on the other side of the baking sheet in an even layer.
• Bake for 35-40 minutes until the sweet potatoes are tender and caramelized on the edges. Flip the sweet potatoes, peppers and onions halfway through.
• While sweet potatoes are roasting, cook rice according to package instructions. Mix the rice with the salsa verde. Set aside.
• Assemble the burrito bowls. Add rice, sweet potatoes, peppers, onion, black beans, corn, tomatoes and guacamole. Top with some cheese, lime and cilantro.

VEGETARIAN BURRITO BOWLS

Steps:

• Preheat oven to 400 degrees.
• Rinse the corn kernels and at them dry with a paper towel.
• Spread corn kernels on a baking sheet in a single layer, and sprinkle with salt and pepper, to taste.
• Roast for 17-20 minutes, until corn is beginning to get crispy.
• Heat 2 tbsp olive oil in a medium non-stick pot, over medium heat.
• Add onion and cook for 4-5 minutes, until softened.
• Add the rice, black beans, and vegetable broth. Stir.
• Add the cumin, chili powder, garlic, and a large pinch of salt. Stir to combine.
• Bring to a boil. Reduce heat and simmer for 15-17 minutes, until rice is tender.
• Add additional salt and black pepper, to taste.
• In a small bowl, combine the cherry tomatoes, lime zest, and cilantro.
• Squeeze in the juice of one lime. Add 1 tsp olive oil and salt and pepper, to taste.
• Stir to combine, and set aside.
• In a small bowl mix together the sour cream and juice from half a lime.
• Add salt and pepper, to taste.
• Divide the rice and beans mixture between two serving bowls.
• Add half of the roasted corn, fresh salsa, and avocado slices to each bowl.
• Sprinkle half of the Monterey-Jack Cheese over each bowl.
• Top each bowl with a dollop of the lime-sour cream, and hot sauce (if desired).