Burrito Bowl Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
10 mins
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Servings
4
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Calories
1306 kcal
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Course
Main Course, Salad
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Cuisine
Mexican
Burrito Bowl Recipe
Description
This burrito bowl features seasoned rice paired with a variety of fresh and tender vegetables including chopped romaine, corn, black beans, diced tomatoes, and avocado. The ingredients bring a balance of textures: fluffy rice, crisp lettuce, creamy avocado, and the hearty beans and corn. Fresh cilantro scattered over the bowl adds brightness.
The bowl is topped with a cilantro ranch dressing made from ranch seasoning mix combined with mayonnaise, sour cream, plenty of fresh cilantro, minced garlic, diced jalapeño for heat, and milk to thin. This dressing adds creamy, tangy, and mildly spicy notes that unify the components.
You can prepare most ingredients ahead of time, storing them separately until ready to serve. The avocado should be diced last to avoid browning. Leftover portions are best kept in separate containers to maintain freshness, with dressing stored up to a week. This bowl is flexible for lunches or casual dinners with plenty of fresh flavors.
Ingredients
Burrito Bowl
- 4 cups rice homemade or store bought, cilantro lime style
- 3 cups romaine lettuce chopped
- 1 (15.25-ounce) can corn drained
- 1 (15-ounce) can black beans drained and rinsed
- 2 Roma tomato diced
- 1 avocado halved, seeded and diced
- 2 tablespoons cilantro freshly chopped
Cilantro Ranch Dressing
- 1 packet Ranch dressing mix or 3 tbsp of mix
- 1 cup mayonnaise
- 1 cup sour cream
- 1 bunch cilantro
- 1 teaspoon garlic minced
- 1-3 teaspoon jalapeno pepper diced
- ⅔ cup milk
Instructions
- Make dressing by blending all ingredients in the blender. Add milk until it's the consistency you want.
- Assemble bowls by dividing rice mixture with lettuce, corn, black beans, tomatoes, avocado and cilantro.
- Drizzle with Cilantro Ranch Dressing right before serving.
Notes
- Prepare most ingredients a day ahead, storing separately in the fridge; dice avocado just before serving to prevent browning.
- Keep leftovers in separate containers for longer freshness; mixed bowls should be refrigerated and consumed within 2-3 days.
- Store unused cilantro ranch dressing in an airtight container in the refrigerator for up to 7-10 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 1306 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 1306kcal | 65% |
| Carbohydrates | 163g | 54% |
| Protein | 18g | 36% |
| Fat | 63g | 97% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 27g | 159% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 1g | 50% |
| Cholesterol | 57mg | 19% |
| Sodium | 962mg | 40% |
| Potassium | 782mg | 17% |
| Fiber | 7g | 28% |
| Sugar | 7g | 14% |
| Vitamin A | 4025IU | 81% |
| Vitamin C | 14mg | 16% |
| Calcium | 189mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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