Chicken burrito bowls

Enjoy all the best bits of a burrito in these chicken burrito bowls. Juicy chicken, smashed black beans, roasted cauliflower, creamy avocado and crisp corn straight from the cob.

RECIPE INSPO

Now, let’s be honest. This recipe might use allll the pots and pans but I think it’s so so worth it! Especially if you have an agreement with your partner… you do all the cooking and they do all the washing up. Thanks Rob!

With all the best bits of a burrito, these chicken burrito bowls are bursting full of flavours and textures. You’ve got creamy guacamole and black beans. A kick of spice with burrito seasoned cauliflower and chicken. Sweetness and crunch with corn straight off the cob. And a touch of sour with pico de gallo and sour cream.

Smothered as sparingly or liberally as you like with hot sauce, this is one of my favourite dinners. It’s also a dream for leftovers too. Just pop everything in separate tupperware and build your lunch of dreams the next day.

All the elements

• Burrito seasoning: cumin, paprika, cayenne pepper, garlic powder, onion granules, oregano, salt and pepper. Nicely balanced with a kick of heat, this seasoning is used in three different elements of this dish.
• Rice: I like brown rice for my burrito bowl but you could use white, jasmine or basmati rice – whatever you prefer!
• Beans: creamy and delicious, these smashed black beans using the seasoning are a must have
• Cauliflower: crisp, spiced and full of flavour – need I say anymore?!
• Pico de gallo: this salty and sour Mexican salsa is so easy to make and gives a great lift to the burrito
• Guacamole: you’ve got to try a dollop of sour cream and splash of lime in your smashed avo
• Corn: corn from a can doesn’t compare to how amazing it is straight from the cob – definitely worth the extra effort. Got any leftover? Give my tuna steak with corn and mango salsa a go.
• Chicken: flash fried, decently spiced and juicy

Man I wish I had this for lunch… annoyingly Rob’s not around today to do the washing up! Give it and try and let me know what you think in the comments below or catch me over on Instagram @somethingwithflavour.

Chicken burrito bowls

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Total Time: 1 hour and 10 minutes
• Yield: 4 1x

Print Recipe

Description

Enjoy all the best bits of a burrito in these chicken burrito bowls. Juicy chicken, smashed black beans, roasted cauliflower, creamy avocado and crisp corn straight from the cob.

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Ingredients

Scale 1x2x3x

• 400 gram tin of black beans, drained and rinsed
• 120 grams brown rice
• 2 tablespoons olive oil
• 400 grams cauliflower, cut into florets 
• 200 grams cherry tomatoes, halved
• 1 red onion, diced
• 2 limes, juiced
• A handful of coriander
• 1 large avocado, cubed
• 2 corn on the cob
• 2 chicken breasts (approx 400 grams), diced into small pieces
• 150 grams sour cream
• Hot sauce (optional)

Burrito seasoning

• 1 ½ tablespoons cumin
• 1 ½ tablespoons paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion granules
• 1 teaspoon oregano
• 1 teaspoon salt
• 1 teaspoon pepper

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Instructions

1. Burrito seasoning: mix together all of the seasoning ingredients. 
2. Rice: cook the rice according to package instructions. 
3. Beans: pop the beans into a small saucepan along with 400 ml of water. Bring to the boil and allow to simmer for 30-40 minutes adding more water if necessary. Once the beans are soft enough to mash, make sure there is a little bit of water left in the saucepan and add ⅓ of the burrito seasoning  and mash thoroughly. You can always add a teaspoon of hot water at a time when mashing if they seem a little dry. 
4. Cauliflower: preheat your oven to 200C / 180C fan. In a large bowl, add the cauliflower florets, 1 tablespoon of olive oil and ⅓ of the burrito seasoning. Mix together and spread across a baking tray. Pop in the oven for 30-40 minutes until cooked through and crisp on the edges. 
5. Pico de gallo: add the tomatoes, red onion, chopped coriander, juice of 1 lime and a good grind of salt to a small bowl. Mix well and set aside. 
6. Guacamole: in a small bowl, mash the avocado along with the juice of 1 lime, 2 teaspoons of sour cream and plenty of salt and pepper.  
7. Corn: cut the kernels off by running a sharp knife down the cob. 
8. Chicken: add the chicken to a large bowl along with 1 tablespoon of olive oil and ⅓ of the burrito seasoning. Mix well and add to a large preheated frying pan. Cook for 5-10 minutes until brown and cooked through. 
9. Assemble: divide all of the elements across 4 large bowls and top with a dollop of sour cream and hot sauce if you fancy it. 

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Category: Dinner
• Cuisine: Mexican

Nutrition

• Serving Size: 1 portion
• Calories: 637
• Sugar: 13.8g
• Sodium: 556.2mg
• Fat: 26.6g
• Carbohydrates: 57.4g
• Fiber: 10.8g
• Protein: 35.8g