Dairy-Free Chipotle Burrito Bowl
Savor bold flavors in every bite with this Dairy-Free Chipotle Burrito Bowl, a wholesome and vibrant dish designed to please your taste buds and fuel your day. Perfect for those seeking a healthier twist on a Tex-Mex classic, this recipe features tender, chipotle-spiced chicken paired with protein-rich black beans, fluffy brown rice, and a medley of fresh toppings like avocado, cilantro, crisp red onion, sweet corn, and tangy lime juice. Ready in under an hour, this burrito bowl is completely dairy-free and customizable for meal prep or a quick family dinner. With its smoky spices, balanced textures, and nutrient-packed ingredients, this bowl brings together the ultimate combination of health and flavor—all without compromising on indulgence.
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Recipe Information
Ingredients
- 1 cup Brown rice
- 2 cups Water
- 1 can Black beans
- 2 tablespoons Olive oil
- 1 pound Chicken breast
- 1 teaspoon Chipotle powder
- 1 teaspoon Cumin
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 2 tablespoons Lime juice
- 0.5 Red onion
- 1 Tomato
- 1 Avocado
- 0.5 cup Cilantro
- 1 cup Corn kernels
Instructions
Start by cooking the brown rice. Rinse 1 cup of brown rice under cold water. Add the rice and 2 cups of water to a medium saucepan. Bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for 30-35 minutes or until rice is tender.
While the rice is cooking, drain and rinse the can of black beans. Set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Slice the chicken breast into thin strips. In a bowl, combine chicken with chipotle powder, cumin, garlic powder, salt, and pepper. Toss to coat the chicken evenly.
Add the seasoned chicken to the heated skillet. Cook for 7-8 minutes or until the chicken is cooked through and golden brown, stirring occasionally.
Once the chicken is cooked, add the drained black beans to the skillet, stirring to combine. Cook for an additional 2-3 minutes to heat the beans.
Remove the skillet from heat and stir in 2 tablespoons of fresh lime juice.
Chop half of a red onion, dice one tomato, and roughly chop half a cup of cilantro.
Slice one avocado and set aside.
To assemble the burrito bowls, start by adding a base layer of cooked brown rice.
Top with the chicken and black bean mixture.
Add fresh corn kernels, chopped tomato, red onion, cilantro, and slices of avocado.
Serve immediately and enjoy your Dairy-Free Chipotle Burrito Bowl.
Nutrition Facts
Calories |
1971 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.5 g | 96% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 6327 mg | 275% | |
| Total Carbohydrate | 176.9 g | 64% | |
| Dietary Fiber | 42.7 g | 152% | |
| Total Sugars | 30.1 g | ||
| Protein | 165.8 g | 332% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 389 mg | 30% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 3092 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
