How to make your own Burrito Bowl
Your imagination (and the size of your skillet) are the only limits on making a delicious dish.
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!
- Chef's knife
- Cutting board
- Large skillet with lid
- Food processor
- Can opener
- 4 tablespoons olive oil, separated
- 2 medium -sized sweet potatoes, diced
- 2 medium-sized yellow onion, sliced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 2 tablespoons chili powder
- 1⁄4 teaspoon sea salt
- 1⁄4 teaspoon ground black pepper
- 8 ounces plain Greek yogurt
- 1 chipotle pepper in adobo sauce
- 1 cup uncooked rice
- 2 cups vegetable broth
- 1 14.5 oz. can black beans, drained
- 1 14.5 oz. can dice tomatoes with liquid
- 1 cup fresh or frozen corn niblets
- 1 4 oz. can green chilies
- 1.5 cups cheddar cheese, shredded
- 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.
- Meanwhile, for the crema, place yogurt, chipotle pepper and 1 tablespoon olive oil in food processor, blitz once or twice until blended.
- 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.