I love burrito bowls. They are everything perfect, don't you think? ;)
So filling and delicious.
However they can be a little high in calories when purchased out, so I have put together my own version of a burrito bowl, with a few small changes to make it as healthy and easy as possible to throw together. It only takes about 20-30 minutes to pull together - depending on how much of a ninja you are in the kitchen!
I have added it to a mason jar to make it meal prep friendly! And it works. It will only last a couple of days in the fridge before the avocado starts to go a little off colour, but you can definitely have it for dinner and prep 2 lunches with it!
Recipe serves 4
1 cup Quinoa
2 cups Water
500 grams Extra Lean Ground Chicken
2 Avocado (peeled and diced)
2 Tomato (diced)1 cup Baby Spinach (chopped)
2 cups Black Beans (cooked, drained and rinsed)
1 cup Frozen Corn
1 Lemon (juiced, or lime)
1 1/2 tsps Cumin
1 tsp Paprika
Sea Salt & Black Pepper (to taste)
4 heaped tbsp Low Fat Greek Yoghurt (plain)
1. Start with quinoa. Place in a saucepan with water. Bring to a boil on a high heat. Once boiling, reduce heat and simmer and cover. Let simmer for 12 minutes or until all water is absorbed. Remove from heat, fluff with a fork and set aside.
2. Cook your extra lean ground chicken over medium heat in a non-stick frying pan. Season with Cumin & Paprika. Add a bit of salt and pepper (to your taste) and stir occasionally until cooked through. Add Corn and Black Beans until warmed through.
3. Assemble your burrito bowl mason jars by placing avocado in the bottom with a good squeeze of lemon or lime juice. Next add in your quinoa, yoghurt, then your cooked chicken/black beans and corn mix, followed by diced tomatoes, and spinach on top. Seal with a lid. When ready to eat, shake well and tip into a bowl, mix through and enjoy!
Pro Tip: Another way to enjoy the left overs is putting some left over chicken mix + salad on a whole meal wrap with some melted cheese... Mmm yum!
Happy Cooking xx