How to make your own Burrito Bowl

By Enrique Gili
March 18, 2016, 2:38 p.m.
Burrito bowl with shredded cheese and cream in a blue bowl
Ditch the wrap that normally comes with a burrito and dig in to all the tasty goodness with a fork. (Photo: Enrique Gili)

About This Dish

Whoever invented the burrito bowl is a culinary genius. First, making a sit-down dinner in one skillet is a challenge, but the burrito bowl makes it a snap. Second, a burrito bowl can be as simple or as complex as you like, depending on your mood and the number of ingredients you have on hand.

When building a burrito bowl, there are three basic principles to keep in mind: 1) make sure the vegetables are tender before you add more ingredients; 2) remember to toast the rice; 3) use your imagination.

I opted for sweet potatoes, onions, black beans and cumin in my plant-based burrito bowl. (It’s hard to beat a vegetarian dish that combines heart-smart ingredients with Latin flair.) Feel free to make and modify this recipe with any combination of the following ingredients: pinto beans, peppers, ground beef, sour cream, Monterey Jack cheese, tomatoes and cilantro, salsa and guacamole. It's all good!

Prep Time
Total Time
Feeds 4 to 6
  1. Chef's knife
  2. Cutting board
  3. Large skillet with lid
  4. Spatula
  5. Food processor
  6. Can opener
  1. 4 tablespoons olive oil, separated
  2. 2 medium -sized sweet potatoes, diced
  3. 2 medium-sized yellow onion, sliced
  4. 2 cloves garlic, minced
  5. 1 teaspoon ground cumin
  6. 2 tablespoons chili powder
  7. 14 teaspoon sea salt
  8. 14 teaspoon ground black pepper
  9. 8 ounces plain Greek yogurt
  10. 1 chipotle pepper in adobo sauce
  11. 1 cup uncooked rice
  12. 2 cups vegetable broth
  13. 1 14.5 oz. can black beans, drained
  14. 1 14.5 oz. can dice tomatoes with liquid
  15. 1 cup fresh or frozen corn niblets
  16. 1 4 oz. can green chilies
  17. 1.5 cups cheddar cheese, shredded
Cooking Directions
  1. Heat 2 tablespoons olive oil in skillet over medium high heat until it begins to shimmer. Add sweet potatoes to skillet, sauté until tender about 10 minutes. Add onions and garlic, sauté until tender about 6 minutes. Season ingredients with cumin, chili powder, salt and pepper, stir until aromatic.
  2. Meanwhile, for the crema, place yogurt, chipotle pepper and 1 tablespoon olive oil in food processor, blitz once or twice until blended.
  3. Bank vegetables to the side of skillet. Add remaining tablespoon of olive oil. Coat rice with oil and stir until toasted about 2 to 3 minutes. Add black beans, corn, diced tomatoes and broth; bring ingredients to a low boil. Reduce heat to low, cover and cook for 20 minutes more or until the rice is tender and the liquid is reduced. Plate with shredded cheese and crema from the food processor.