If you ask anyone that isn’t a millenial, “What is Chipotle?”, they will probably just say that it is a restaurant that young people go to. However, when a twenty-something is asked what Chipotle is, expect their eyes to glaze over with a slight chance of them to start babbling in tongues! To put it simply: Chipotle is life.
The only downside to this magical place is is the hefty price tag! Chipotle labels itself as a “fast-casual” restaurant, which is tempting for millenials always on the go, but eating there for two can easily run a bill up to $20! Yikes! In order to sate my appitite for a delicios and filling burrito bowl while sticking to our very tight budget, I came up with this meal hack. This copycat recipe packs all of the flavor, is vegan, and rounds out to about $5 a bowl depending on where you get your ingredients! Not only that, but this doesn’t contain any of the preservatives or additives that are common in restaurants. Now that’s something else!
For the Roasted Salsa:
4 Roma Tomatoes
1 Bell Pepper
For the Guacamole:
1 Ripe Hass Avocado
For the Burrito Bowl:
? oz Brown Rice
1 ? oz can Black Beans
1 leaf Romaine Lettuce
The Guacamole is the easiest part of this meal. Start by cutting the avocado and removing the seed. You will want to use an avocado as ripe as possible for the best results. Then remove the skin and put the meat of the fruit into a bowl. Use a fork or a potato masher to mush up the avocado until it is creamy. The seasonings are up to you. Add salt, pepper, and garlic powder to taste and stir well. Once it is all set, let it chill in the fridge until serving.
Start the roasted salsa by heating up some EVOO in a skillet on medium heat. While that is heating, dice the tomatoes into small chunks. If your knife skills are lacking like mine are, you can put them into a food processor and pulse it a few times. Dice the pepper the same way and add both veggies to the now hot skillet. Roast the veggies for about 7-10 minutes, stirring often.
The black beans I bought from Trader Joe’s. All I did to prepare them was slowly simmer them on the stove while I prepared the other components of the dish. For the rice, follow the box’s directions. Nothing fancy here!
I chopped the lettuce by cutting the leaves in half, those halves in half, and then chopping those the other direction in about 1/4 inch strips or as small as I could manage.
For assembling the bowls, start by putting a serving of rice in first. Then add the beans. The salsa goes next, with the lettuce topping it off.
Serve the chilled guacamole with some tortilla chips.
If you noticed, I didn’t season the beans or rice. I think the bowl comes together better when all of the flavor comes from the salsa and guac. Start to finish this meal came together in about a half hour, with minimal difficulty. Now you can have the deliciousness of Chipotle without leaving your home! What would you add to your homemade burrito bowl? Let me know in the comments below!
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