Homemade Burrito Bowl
Ingredients
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
Instructions
Cilantro Lime Rice
- Cook the rice and let cool.
- Add lime juice and cilantro mixing well.
Corn Salsa
- 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.
- Remove from heat and immediately add the last tablespoon of onion and mix.
- Remove from pan.
Roasted Tomatoes
- Remove the top part of the tomatoes with a corer.
- Brush with oil and place on a lined baking sheet .
- Bake in oven for 20-30 minutes on 350F.
- They will be done when the tomato skins are visibly sloughing off.
- Remove from oven and put them in a bowl of ice water.
- Remove one tomato at a time and peel the skin from the tomato
- Rough chop the tomatoes
Roasted Red Peppers
- Cut peppers in half.
- Remove seeds and stems.
- Brush the peppers with oil.
- Bake in oven for 45-60 minutes on 350F.
- Remove from oven and let cool slightly.
- Remove the skins. They should peel off easily at this point.
- Rough chop the peppers.
Burrito Bowl
- 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.