Burrito Bowl

Try the Mexican Burrito recipe in a bowl for a light dinner or nutritious lunch. With this variety of ingredients, we get the full spectrum of nutrients. This is a lazy, semi-salty version of the traditional burrito. First, we avoid the wheat cake wrapping process by serving the burrito in a bowl. And secondly, we only stick to wholesome ingredients.

Summary

Ingredients

• 1 cup cooked brown rice
• 1 cup corn, frozen or from a jar
• 1 can of black beans
• 2 tomatoes
• 4 lettuce leaves
• 1 boiled or baked boneless chicken breast
• 1 avocado
• A little lemon juice
• Salt
• A pinch of ground cumin (cumin) and chili pepper

Instructions

1. If using frozen corn, thaw it; if using jarred corn, rinse it. Drain the corn in a colander. Rinse the canned black beans and drain.
2. Cut tomatoes into roughly 1cm cubes. Chop lettuce into thin strips. Slice the cooked chicken.
3. Mash avocado in a small bowl with a squeeze of lemon juice and a pinch of salt.
4. Divide rice between two deep bowls. Top each with half the corn, beans, tomatoes, and lettuce. Add sliced chicken and season with cumin and chili pepper. Top with avocado mixture and serve at room temperature.