Whether it’s wrapped up in a warm tortilla or naked in a bowl, I love a good burrito. Growing up in Arizona, I think I was spoiled with the authentic Mexican food all around. It seems like Chipotle may be the closest thing I can get to fresh, flavorful Mexican food around here in the Midwest. Don’t quote me on that, though. I’m still on the hunt!
Lately, I have been making my own burrito bowls to bring to work for lunch. I make my version a little bit differently than the traditional combination by substituting brown rice and ground turkey for white rice and beef. This burrito bowl would be truly gourmet if I made my own fresh salsa, roasted the corn on the cob versus buying it frozen, and topped the bowl with bright green cilantro or creamy guacamole. These things wouldn’t necessarily be hard, but they just add a little bit of extra time. You choose where you want to fall on the scale when you’re making yours.
I love that this lunch can truly rotate with what you have in the fridge. Feel like using quinoa instead of rice? Go for it! Have leftover chicken from dinner? Swap that for your meat. Want to add onions, peppers or jalapeños? Spice it up! Also, make a few at once – it will save you time later and makes the most sense since you already have all the ingredients out. Once lunch rolls around, I just stick this in the microwave and stir it up. The cheese gets melty and the salsa is the perfect sauce to bind it all together.
What’s going in your burrito bowl this week?
Love food. Love self. Love life.