Easy Burrito Bowls with Creamy Avocado Sauce

Name: Easy Burrito Bowls with Creamy Avocado Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3 serving
Ingredients: 1 avocado; 1/4 cup plain greek yogurt; 1/2 Jalapeño; 2 garlic cloves; 15-20 cilantro sprigs; Juice of 1 lime; 2 Tablespoons olive oil; 1/4 teaspoon salt; freshly ground pepper; splash of water; 1 Tablespoon mayonnaise; 1 cup white rice; 2 cups stock; 1/2 cup chopped cilantro; 1 lime; 1 garlic clove; 1/2 teaspoon salt; oil; 1 chicken breast; seasoning for chicken; 2-3 Tablespoons chopped onion; black beans; 1 avocado; shredded Monterey jack cheese; 1 tomato; chopped cilantro; cotija cheese; oil

User Reviews

3.7

27 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
3
Calories
982 kcal
Course
Main Course

Easy Burrito Bowls with Creamy Avocado Sauce

Ximena Brandt

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These Easy Burrito Bowls have a secret weapon that can instantly save your day: creamy avocado sauce with some zip from a jalapeno. So good!

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Ingredients

Servings

Creamy Avocado Sauce:

1 avocado
1/4 cup plain greek yogurt
1/2 Jalapeño
2 garlic cloves
15-20 cilantro sprigs
Juice of 1 lime
2 Tablespoons olive oil
1/4 teaspoon salt
freshly ground pepper
splash of water
1 Tablespoon mayonnaise (optional)

Cilantro Lime Rice:

1 cup white rice
2 cups stock (water is adequate substitute)
1/2 cup chopped cilantro (approx 1/2 a bunch)
1 lime
1 garlic clove
1/2 teaspoon salt
oil

Additional ingredients:

1 chicken breast
seasoning for chicken
2-3 Tablespoons chopped onion (for the chicken)
black beans (drained and rinsed)
1 avocado
shredded Monterey jack cheese (approximately 1/4 cup)
1 tomato
chopped cilantro (optional)
cotija cheese (optional)
oil

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Instructions

For the Cilantro Lime rice, start by sauteing 1 cup rice in a dollop of oil over medium heat until it turns opaque and brown. Add 2 cups of stock (or water) and ½ teaspoon of salt to the rice. Bring to a boil and then reduce temp to a simmer, letting it cook until the liquid is absorbed. Turn off heat, cover, and let rice sit in its own steam for a few minutes.
Meanwhile, combine the juice of one lime (approximately 2 Tablespoons juice), 1 garlic clove, and ½ bunch of rinsed cilantro to a blender. Add a dollop of water and blend until combined. Add this cilantro-lime mixture to the cooked rice and taste for seasoning.
For the chicken, season a chopped chicken breast with oil, salt, pepper and chili powder. Saute 2-3 Tablespoons of chopped onion over medium heat for a few minutes. Add the chopped chicken pieces and cook until done, approximately 3-5 minutes on each side.
For the Creamy Avocado Sauce, add the following ingredients to a blender or food processor: flesh of 1 avocado, 1/4 cup plain greek yogurt, 1/2 jalapeno, 2 garlic cloves, 15-20 sprigs cilantro, juice of 1 lime, 2 Tablespoons olive oil, 1/4 teaspoon salt, freshly ground pepper, and a splash of water. Combine together and taste test, adding additional salt and lime if you want. You can also add a drizzle of cream or 1 Tablespoon mayonnaise to the Avocado sauce.
In a bowl, add layers of rice, black beans, chicken, avocado bits, tomatoes, cheese and top with the Creamy Avocado Sauce.
Optional garnishes include chopped cilantro and Cotija cheese.

Notes

For the chicken, I usually let the first side cook until the chicken is mostly cooked through, i.e. very little pink left at the top of the chicken pieces. Then I flip and cook the second side for an additional few minutes.
To season the chicken breast, I usually combine oil, salt, freshly ground pepper, and chili powder in a bowl. I use 1 Tablespoon of mild New Mexican chili powder, if you are using a stronger chili powder I would suggest starting with 1 Teaspoon chili powder and adjusting from there.