This is the type of meal that we have at least once a week, but it’s always slightly different than the time before. I wanted to show you a couple ways of how to have healthy burrito bowls, with plenty of toppings to keep things from getting boring. My kids love these, too, (but with only a few of the toppings). This is the type of meal that can often be thrown together with what you already have on hand.
For dinner the other night, I had mine as a salad, and Todd had his like a rice bowl, but with cauliflower rice rather than conventional rice. That is how I always serve them to the boys, because it is an easy way to feed them a vegetable. They never fuss about this meal, and any way to bring peace at dinner time is appreciated! I know all you parents get that. Why is dinner the hardest? We have family dinners almost every single night, but goodness it can be exhausting.
Here are the list of options for healthy burrito bowls:
BASE:
- romaine
- kale or other greens
- cabbage
- cauliflower rice (I heat up some olive oil or avocado oil in a large sauté pan, add the frozen cauliflower rice, and cook over medium-high heat until someone dry and slightly browned. Add salt and pepper and a squeeze of lime juice).
PROTEIN:
- black beans
- crock pot chicken
- BBQ crock pot chicken works so well with Mexican flavors. Shred the chicken and toss in the sauce when it’s done.
- boneless chicken with salsa verde from Trader Joe’s (about half a jar for 1-2 pounds of chicken)
- ground turkey or ground grass-fed beef or bison
- browned, then seasoned with TJ’s chili lime seasoning; or a mix of chili powder
- chili lime cilantro grilled chicken
- pork cantinas
- short ribs
TOPPINGS:
- corn
- I tried the fire-roasted corn from the frozen section at TJs
- cucumber
- radish
- tomato
- avocado
- pickled red onion
- I just sliced a purple onion very thin, then poured some apple cider vinegar on top. Season with salt, pepper, and a pinch of sugar. Let sit at least several hours before eating.
- cilantro
- Greek yogurt or almond or cashew plain yogurt (instead of sour cream)
- avocado crema
- I mixed an avocado, handful of cilantro leaves, 1-2 limes (juiced), and some salt together; If needed, add a little water and/or some avocado oil; can also add yogurt
- cheese
- Todd and Davis had raw milk cheddar, Ridge had nut cheese (dairy free), and I chose not to have any, but I love goat cheese on bowls like this, too
- hot sauce
- We’ve been loving Melinda’s hot sauces, especially the chipotle flavor
You can really play around with this meal, and make it your own. It is a great way to use up leftover meat, and you can make each bowl according to preference (aka, picky kids).
Blogging was a good distraction, but I’m off to buckle down and prepare some food before this hurricane hits Charlotte. Prayers for our coastline, and our precious Topsail island.
I hope all of you are somewhere safe this weekend. xo
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