The burrito bowl! I didn’t invent it, nor did I coin any of the individual recipes, but I wanted to give you the roadmap.
Depending on your portion sizes, this could make enough for two people’s lunches for an entire work week. It did for us, so I’ll give you our quantities. Scale up or down accordingly.
Shredded Chicken (Instant Pot) – I used two pounds of chicken breasts and one pound of thighs. Easily adapted for a slow cooker or in the oven.
Cilantro-Lime Cauliflower Rice – I used two standard-sized bags of frozen riced cauliflower, half a bunch of coarsely-chopped fresh cilantro, the freshly-squeezed juice of one exceptionally large lime, and pink salt. Pinkies Out.
Fresh salsa is my one original contribution. Normally I’d use the vitamix for salsa, but I wanted it more like pico so I used the food processor. Toss all ingredients in and pulse on low until desired consistency is reached:
- 4-5 halved roma tomatoes
- 1/2 bunch of fresh cilantro, stems trimmed (don’t worry about precision here)
- 1/2 yellow onion, halved
- 1 jalapeno, quartered; seeds excluded (use two jalapenos or a serrano if you feel sassy)
- fresh juice from two limes
- 2 cloves of minced garlic
- sea salt to taste
The black beans are just a few cans of black beans warmed over low heat, with olive oil, garlic powder and pink salt to taste.
Shredded Tillamook white cheddar on the beans. I started shredding my own cheese and I’ll never go back. Learn more about that here.