Description
This Chipotle Burrito Bowl copycat recipe brings together smoky chipotle chicken, vibrant cilantro lime rice, fresh salsas, and creamy guacamole for a perfectly balanced and flavorful meal. Inspired by the popular restaurant favorite, this bowl is loaded with black beans, shredded romaine, cheese, and zesty garnishes that make it ideal for a wholesome lunch or dinner.
Ingredients
Scale
Protein
- 1 recipe Chipotle Chicken (marinated and cooked chipotle seasoned chicken)
Rice
- 2 cups Cilantro Lime Rice
Salsas
- 1 recipe Easy Corn Salsa
- 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
Beans
- 15-ounce can black beans, lightly drained
Greens & Cheese
- 4 cups shredded romaine lettuce
- 1 cup shredded Monterey Jack cheese
Condiments & Garnishes
- 1 recipe Chipotle Guacamole
- ½ cup sour cream (for garnish)
- 1 lime, cut into wedges, for serving
Instructions
- Prepare the Ingredients: Follow the individual recipes to make the Chipotle Chicken, Cilantro Lime Rice, Easy Corn Salsa, and Chipotle Guacamole. Refer below for Fresh Tomato Salsa preparation.
- Warm the Black Beans: Pour the lightly drained black beans into a small saucepan and warm over low heat until heated through, stirring occasionally to prevent sticking.
- Make the Fresh Tomato Salsa: In a small bowl, combine diced tomatoes, finely chopped red onion, cilantro, and jalapeño peppers. Drizzle with fresh lemon and lime juice, then season with salt to taste. Toss gently to mix. Cover and refrigerate until serving.
- Assemble the Burrito Bowls: Divide the cilantro lime rice evenly among four salad bowls. Layer with shredded romaine lettuce, warmed black beans, and Chipotle Chicken. Garnish each bowl with shredded Monterey Jack cheese, chipotle guacamole, corn salsa, fresh tomato salsa, and a dollop of sour cream. Serve with lime wedges on the side for extra zest.
Notes
- Make-Ahead Tips: Marinate the chicken up to 8 hours or freeze it in the marinade for convenience.
- Salsas like corn salsa and fresh tomato salsa can be prepared a day ahead — store airtight in the refrigerator.
- Cook rice fresh or rehydrate cooked rice with a little water before warming gently.
- Chop lettuce and shred cheese in advance; store in zipper bags refrigerated for up to one day.
Nutrition
- Serving Size: 1 bowl (approx. 1/4 recipe)
- Calories: 560
- Sugar: 6g
- Sodium: 760mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 11g
- Protein: 36g
- Cholesterol: 75mg
