Homemade Burrito Bowl

Prep Time 10 min Cook Time 40 min


    Cilantro Lime Rice

    • 4 cups cooked brown rice
    • 1 T lime juice
    • 2 T chopped cilantro

    Corn Salsa

    • 2 cups corn
    • 1/4 cup roasted tomatoes
    • 3 T finely chopped yellow onion
    • 1 serrano chili pepper
    • 1 clove garlic, minced
    • 1 T avocado oil
    • 1 tsp chili powder

    Roasted Tomatoes

    • 6-7 vine ripened tomatoes

    Roasted Red Peppers

    • 6-8 red peppers


      Cilantro Lime Rice

      1. Cook the rice and let cool.
      2. Add lime juice and cilantro mixing well.

      Corn Salsa

      1. Add the corn, roasted tomatoes, pepper, garlic, chili powder, and 2 of the 3 tablespoons of onion and avocado oil to a pan of medium high heat and cook until onion have been thoroughly cooked, about 10 minutes mixing often.
      2. Remove from heat and immediately add the last tablespoon of onion and mix.
      3. Remove from pan.

      Roasted Tomatoes

      1. Remove the top part of the tomatoes with a corer.
      2. Brush with oil and place on a lined baking sheet .
      3. Bake in oven for 20-30 minutes on 350F.
      4. They will be done when the tomato skins are visibly sloughing off.
      5. Remove from oven and put them in a bowl of ice water.
      6. Remove one tomato at a time and peel the skin from the tomato
      7. Rough chop the tomatoes

      Roasted Red Peppers

      1. Cut peppers in half.
      2. Remove seeds and stems.
      3. Brush the peppers with oil.
      4. Bake in oven for 45-60 minutes on 350F.
      5. Remove from oven and let cool slightly.
      6. Remove the skins. They should peel off easily at this point.
      7. Rough chop the peppers.

      Burrito Bowl

      1. Add all the above components together with some chopped lettuce and black beans and serve.


      Recipe Notes

      I added some avocado to mine. I also used about 2 cups chopped lettuce and 2 cups black beans. You can prep the tomatoes and peppers in advance and add them later if this is too much at once. I used some of the roasted tomatoes in the corn salsa. That 1/4 cup goes a long way in the corn salsa.

      This makes a ton a food. You can keep each component separate and only add them together as you are ready to eat.

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