So, for the past few years, the weeknight dinner staple at our house has been “apples, meat, and cheese.” After a long day of work – and after HOPEFULLY hitting the gym – I rarely feel like cooking a full meal, so cut up apples, sliced salami and prosciutto, and chunks of Havarti have become a grown-up Lunchable type of dinner. It’s easy to prep, healthy, and filling. But, you can only have so many “apples, meat, and cheese” nights before you get a little kooky.
Tonight, I wanted something different, but still easy and mostly quick. Minimal prep-work, relatively healthy, and still yummy. (Also, it’s like 90+ degrees in Minnesota right now, so something not too hot to make.)
Cue: an easy weeknight burrito bowl. No, it’s not a Chipotle copycat, and no, it’s not, like, SUPER diet friendly, but it’s not bad. It’s better than a box of mac and cheese and DEFINITELY better for you than Pizza Hut. And it only took me a little over half an hour!
This is so easy to modify to what you like — you can add or subtract anything, depending on what you have on hand and how elaborate you wanna make the dang thing. Here’s what I did.
Burrito Bowl Ingredients
- 1 container of pre-shredded rotisserie chicken (seriously, this is so easy)
- 1 yellow bell pepper, sliced into thin strips
- 1 red bell pepper, sliced into thin strips
- 1 small red onion: one half sliced into thin strips, the other half chopped into smallish chunks
- 2 cups white rice (I used jasmine)
- 1 packet guacamole mix powder
- 1 can of black beans
- 1 can of corn
- A couple green onions
- 8-12 cherry tomatoes
- Olive oil, minced garlic, cumin, onion powder, salt, lime juice
- Other Ideas: tortilla chips, sour cream, shredded cheese, more salsas, steak slices, scrambled eggs, ANYTHING YOU WANT
Easy Burrito Bowl Recipe
Alright, this is not an exact science, people. It’s kind of like a kitchen sink type of recipe, BUT a little more cohesive. Here are the steps I took to make this dinner in about 35 minutes. It was very tasty!
- Start the rice! Here’s the trick to my rice:
- Two cups of rice in a pot
- Two and 1/4 cup of water, and then “a little bit more”
- Splash of olive oil
- SPECIAL BONUS PART: mix in the powdered guacamole mix into the rice before adding the water
- Bring to a boil
- Reduce to a simmer, cover, and cook for 23 minutes
- When the timer is up, take off the burner, and mix with a whole bunch of lime juice
- Heat up that chicken! I put the shredded rotisserie chicken in a little frying pan with some minced garlic, onion powder, olive oil, and cumin, and mixed it around until it was nice and warm. Remove chicken from pan.
- Fry up the fajitas! In that same pan, place your sliced bell peppers and the thinly sliced onions. Saute on high with some lime juice and salt until they’re nice and soft and kind of charred.
- Make some salsa! Ok, this isn’t very salsa-y, but I like it like this.
- To a blender or food processor, throw in a good amount of cherry tomatoes, the smaller sliced half of your red onion, and a spoonful of garlic. You can also put some jalapenos in there, too, but my acid reflux has been ~out of this world~ lately, so I politely declined that pepper.
- Blend it!
- Eat it!
- Prep everything else! Chop the green onions, open the cans of beans and corn, and that’s it!
Then, all you need to do is assemble your rice bowl into a beautiful rainbow-y Instagram pic, and then eat it. I am really bummin’ that I forgot sour cream, but the juiciness of the blended up tomatoes really helped keep the whole thing nice and moist.
This made enough for my husband and I to each have a very good sized bowl and to make two lunch-sized leftover portions! Neat. Also, I for sure want to add some scrambled eggs to this to make it a breakfast burrito bowl. Eggs on everything, please.
What’s your favorite weeknight dinner? What do you make when you’re exhausted from a day at work and a night at the gym and all the chores and errands that have to fit in in between? Please, seriously, let me know.
Easy Burrito Bowl Weeknight Recipe
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