Healthy Burrito Bowl
Move over Chipotle this gluten free, dairy free, nutrient rich burrito bowl is my new go to! Whole grain brown rice, organic corn and black beans and lots of cilantro with a tasty coconut yogurt "sour cream"! YUMMM Plus an easy taco seasoning that doesn't come out of preservative filled packet! This is a meal I make often with leftover rotisserie chicken. I've found a clean, all natural organic option from Whole Foods. Or here's a recipe for shredded chicken https://www.laurenloliving.com/post/shredded-crockpot-chicken
Be sure to check the labels on your canned beans and olives to avoid any unwanted additives & preservatives. Simple to make for yourself and save leftovers
or feed the whole family!
3/4 cup gluten free brown jasmine rice
1/4 cup organic corn (fresh or frozen)
1/4 cup black beans drained and rinsed
1/2 cup chopped all natural rotisserie chicken
1-2 Tbs water
1/8 tsp cumin
1/8 tsp cumin
1/8+ tsp pink salt
1/2 sliced avocado
Cilantro and sliced black olives to garnish
For "sour cream"
2 Tbs plain coconut yogurt (Cocoyos or Culina)
Additional paprika, cumin and salt
Cook rice according to package directions.
Prepare your corn (I stovetop cook frozen corn). Drain and rinse beans (you can briefly warm in the microwave).
To a small skillet over medium heat, add water, chicken, cumin, paprika and salt. Stir chicken to coat with seasonings and cook for 1-2 minutes. Remove from heat and set aside.
For the sour cream, place yogurt in small bowl and sprinkle with paprika, cumin and salt. Stir until combined. Adjust seasonings to taste.
Then load your burrito bowl! Rice, chicken, corn, beans, avocado, olives, cilantro and a big dollop of "sour cream" Enjoy!