Burrito Bowls with Chipotle Cream Sauce
In the summertime, I am always looking for quick and easy recipes that don’t require the use of the oven or stove top. These burrito bowls fulfill all of those requirements, plus they are delicious and healthy! You may even have most of the ingredients on hand. I found the chipotle sauce in the Mexican food aisle at my grocery store. I also prefer Basmati rice because it is a longer grain and seems to be less starchy and sticky. If your grocery store doesn’t carry that variety, look for it at an Asian market in your area. Did you know you can cook rice in the microwave? I don’t have a rice-cooker, so this is my go-to method for cooking rice: put 1 part rice and 2 parts water in a large glass bowl. Microwave uncovered for 20 minutes and voila!, you have perfectly cooked rice.
Healthy ingredients make quick Burrito Bowls with Chipotle Cream Sauce
- Cream Sauce:
- 1 cup sour cream
- 2T chipotle sauce
- 1 clove garlic, chopped finely
- 1 lime, juiced
- ¼ tsp salt
- For Burrito Bowls:
- 1 cup uncooked rice
- 1 head romaine lettuce, chopped
- 1 15-ounce can corn, drained
- 1 15-ounce can black beans, drained
- 2 roma tomatoes, diced
- 1 avocado, peeled and diced
- 1 lime, sliced into 6 wedges
- Handful cilantro, chopped
- Salsa
- Cook rice as instructed on package, or in microwave as per instructions above.
- While rice is cooking, make the chipotle cream sauce by whisking sour cream, chipotle sauce, garlic, lime juice, and salt together in a bowl. Set aside.
- Assemble bowls by dividing rice into serving bowls. Top with lettuce, corn, black beans, tomatoes, avocado, cilantro, a wedge of lime, and salsa. Drizzle chipotle cream sauce on top and serve.
