Also known as the Ultimate Girls’ Night In Burrito Bowls.
Lately, when the women folk and I have gotten together for dinner, we’ve been throwing down these bad bowls. They take hardly any time or effort to prepare, and are fun to assemble…a great talking piece until the wine sets in and all the soul-fiber talk comes out.
But don’t be skerd, gentlemen, there’s action in these bowls for you, too. They are, indeed man tested, man approved, and make for a stellar post-bike ride/run/outdoor recreation meal. Supersized, large and in charge, fiesta troughs of fun….fuel for a looooooong night on the couch.
PLUS, burrito bowls are just the easiest thing in life. I blush as I confess I use store-bought rotisserie chicken and pre-shredded cheese. I lay out a burrito bowl station on my counter, where everyone can pick and choose what they want. A make-your-own-bowl type of sitch, you hear? Simply cook up some rice, chop up some veggies and include an assortment of flavor and color. There is very little that can go wrong here.
I mean, just feast your face sockets on these beauts:
Here are the goodies I’ve been including at my Burrito Bowl Bar for…
Optimal Bowl Componentry:
- Rice (such as brown, white, forbidden, etc.)
- Beans (such as black beans, chickpeas, or pinto)
- Animal Protein (rotisserie chicken, salmon, beef, pork, you name it, throw it in)
- Crunchy veggie slaw (I just toss together cabbage, carrot, green onion, and garlic in lime juice and olive oil)
- Homemade or store-bought salsa and/or hot sauce (I like adding Crystal, sons and sisters)
- Super simple yet swanky sauce, such as chipotle sour cream (it’ll blow your head noggin).
- Avocado (the more the better. Guac works, too!)
- Grated cheese (I use pre-shredded cheese blends)
You can make these your own…change them up each time you make them, omit, add, substitute, get on wit yo bad self. If you have a mean baked/grilled chicken recipe you’re itching to contribute, totes do that instead of the easy route out via rotisserie. Leftover meat from a previous endeavor? bowl it! To save yourself some time, you can make the rice, cabbage slaw, and/or chipotle sour cream a day or two ahead of time.
That chipotle sour cream, though…what a burrito bowl it doth make! All you do for the chipotle cream is chop up those fiery hot canned chipotle chilis and mix them with sour cream. BOOM! Insta-steaze. Please don’t skip it…unless you’re spice-averse, in which case, skip to my lou.
Put it in a bowl and call it a burrito.
Shredded Chicken Burrito Bowls with Cabbage Slaw and Chipotle Cream
- 2 cups uncooked brown rice
- 1 ounce can black beans 14-
- 1 rotisserie chicken shredded*
- 1 large avocado peeled and diced
- Shredded Cheese
- Hot sauce
Chipotle Sour Cream:
- 1 ounce container sour cream 8-
- 3 in chipotle chilis adobo sauce chopped + 2 teaspoons adobo sauce, to taste
- Pinch sea salt
- 1/2 small head cabbage thinly sliced
- 2 cups shredded carrot
- 1 bunch green onion chopped
- 2 cloves large garlic minced
- ¼ cup olive oil
- ¼ cup lime juice
- sea salt
Prepare the Cabbage Slaw:
Add all ingredients for the slaw to a mixing bowl and stir well to combine. Taste for flavor and add sea salt, and/or more lime juice and oil as desired. Refrigerate until ready to use (Note: The longer the slaw sits, the more tender and flavorful it becomes).
Prepare the Chipotle Cream:
Stir together the chipotle chilis, adobo sauce, and sour cream in a bowl. Taste for flavor and season with sea salt, and add more adobo sauce to taste. Refrigerate until ready to use.
Prepare the Bowls:
Cook the rice according to package instructions, and heat the beans on the stove. Shred the rotisserie chicken.
Assemble bowls by adding desired amount of rice, beans, chicken, cheese, slaw, avocado to big bowls. Top with your favorite salsa, hot sauce, and chipotle sour cream.