# Southwest Burrito Bowls

This recipe guides you through making cheap, easy, and nutrient-dense Southwest Burrito Bowls perfect for meal prepping.

- Servings: 7 servings
- Cuisine: Mexican
- Category: Drink
- Language: en

## 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

## Instructions

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

## Equipment

- cutting board
- rice cooker
- food scale
- bowl
- sheet pan
- blender
- storage 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.

## Source

- Original video: https://www.instagram.com/p/DPEEs_ogK1l/
- Recipe page: https://www.cliprecipe.com/recipe/c86f9d5e-ff72-455f-b2bf-a8a96519d817
- Extracted: 2025-09-29

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt