Southwest Burrito Bowls
Serves 7
Directions
- 1Place the cutting board on the counter.
- 2Add 225g of white rice to the rice cooker on a food scale.
- 3Rinse the rice under running water.
- 4Add 225g of quinoa to the rice cooker.
- 5Add 24oz of chicken bone broth to the rice cooker.
- 6Clean the area around the rice cooker.
- 7Stir the rice and quinoa in the rice cooker.
- 8Close the rice cooker and turn it on to cook.
- 9Place 3 medium chicken breasts (40oz) in a bowl.
- 10Add 1 Tbsp garlic powder, 1 Tbsp cumin, 1 Tbsp chili powder, 1 Tbsp paprika, 1 Tbsp oregano, 1 Tbsp brown sugar, a vibe of salt and pepper to the chicken.
- 11Pour 0.5 Tbsp of olive oil over the chicken.
- 12Mix all ingredients with the chicken, ensuring it's well-coated.
- 13Lightly grease a sheet pan.
- 14Transfer the seasoned chicken to the greased sheet pan and spread evenly.
- 15Place the chicken in the oven to broil for 10-15 minutes or until cooked through.
- 16Dice 300g of bell peppers (yellow and red) and add them to a large bowl.
- 17Dice 250g of red onion and add it to the bowl.
- 18Dice 250g of cherry tomatoes and add them to the bowl.
- 19Dice 100g of jalape ho and 2 Tbsp of cilantro and add them to the bowl.
- 20Add 2 cans (560g) of drained black beans to the bowl.
- 21Add 1 pack (344g) of sweet corn to the bowl.
- 22Squeeze the juice of a lime into the bowl.
- 23Add 1 Tbsp (14g) of honey to the bowl.
- 24Add a vibe of salt and pepper to the bowl.
- 25Add 1 Tbsp garlic powder to the bowl.
- 26Mix all the ingredients for the black bean salsa until well combined.
- 27Add 1 1/2 cups of plain non-fat Greek yogurt to a blender cup.
- 28Add 2 whole (200g) diced avocados to the blender cup.
- 29Add the juice of 1 lime, 2 Tbsp of chopped cilantro, and 1 Tbsp garlic powder to the blender cup.
- 30Add a vibe of salt and pepper and 1 Tbsp (14g) of honey to the blender cup.
- 31Secure the lid on the blender cup and blend until smooth.
- 32Place 1 cup of cooked rice and quinoa into a glass meal prep container.
- 33Add a handful of salad mix (300g total) to the container.
- 34Add cooked chicken to the container.
- 35Add a spoonful of the black bean salsa to the container.
- 36Drizzle the avocado dressing over the bowl.
- 37Sprinkle 1/4 cup of crumbled feta (70g total) as a garnish.
- 38Close the meal prep container.
Ingredients
- 3 medium chicken breasts
- 1 Tbsp garlic powder
- 1 Tbsp cumin
- 1 Tbsp chili powder
- 1 Tbsp paprika
- 1 Tbsp oregano
- 1 Tbsp brown sugar
- 0.5 Tbsp olive oil
- Vibe salt
- Vibe pepper
- 250 g red onion
- 300 g bell pepper, diced
- 100 g jalape ho, diced
- 250 g cherry tomatoes, diced
- 2 cans black beans, drained
- 1 pack sweet corn
- 1 Tbsp apple cider vinegar
- 1 Tbsp honey
- 2 Tbsp lime juice
- 1 Tbsp garlic powder
- Vibe salt
- Vibe pepper
- 12 oz plain non-fat Greek yogurt
- 2 whole avocado, diced
- 1 Tbsp honey
- 1 Juice of lime
- 2 Tbsp cilantro, chopped
- 1 Tbsp garlic powder
- Vibe salt
- Vibe pepper
- 225 g white rice, rinsed
- 225 g quinoa
- 24 oz chicken bone broth
- 300 g salad mix
- 70 g crumbled feta
Equipment
cutting boardrice cookerfood scalebowlsheet panblenderstorage containers
Tips
- May store salad mix and dressing separately, as these will need to be heated.
- The dressing recipe makes extra, so store it in a bottle or jar.
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