Burrito Bowl: A Useful Option for Popular Mexican Street Food

Burrito bowl, or a bowl of burrito is a new trend in good nutrition, which has become popular thanks to the Chi14otle Mexican Grill restaurant chain. Love to eat tasty and satisfying, but do not want to spend a lot of time at the stove? This is exactly what you need!

489 calories

Burrito Bowl: A Useful Option for Popular Mexican Street FoodBurrito Bowl: A Useful Option for Popular Mexican Street Food

Burrito bowl with shrimps

Cooked rice, crispy fried shrimp, salsa sauce and no cakes!

Burrito Bowl: A Useful Option for Popular Mexican Street Food

COOKING TIME:

30 minutes

NUMBER OF PORTS:

4 servings

Ingredients

Beans ( canned )

1 can

Oil (plants)

1 tbsp. l

Pepper (ground chili)

2.5 tsp

Cooking process

  1. Boil the rice according to the instructions on the package.
  2. Squeeze the juice of two limes, mix it with sugar, chopped cilantro and salt.

    Add the mix to the cooked rice.

  3. Defrost the shrimp and clean. In a large skillet over medium heat, heat oil and lay peeled shrimp. Add spices: ground chili, zira, half a teaspoon of garlic powder and cayenne pepper. Fry the shrimp for 3-5 minutes, depending on their size.

  4. For salsa, chop red onions, tomatoes and squeeze the juice of one lime. Mix them in a bowl with corn, beans and garlic powder.
  5. Put a layer of rice in a bowl, add shrimp and salsa on top.
  6. If desired, chopped avocado, sour cream, spicy sauce, herbs or cheese can be added.

448 calories

Burrito Bowl: A Useful Option for Popular Mexican Street FoodBurrito Bowl: A Useful Option for Popular Mexican Street Food

Burrito bowl with chicken and quinoa

A classic Mexican dish with chicken, stewed vegetables, quinoa, salsa and avocado - in an unusual presentation.

Burrito Bowl: A Useful Option for Popular Mexican Street Food

COOKING TIME:

30 minutes

NUMBER OF PORTS:

2 servings

Ingredients

Corn ( canned )

1 can

Bell pepper (red )

1 pc.

Oil (olive )

1 tbsp. l

Pepper (chili, ground)

1 tsp

Pepper (paprika, ground)

1/2 tsp

Pepper (black, ground)

to taste

Cheese (hard or feta)

to taste

Cooking process

  1. Boil the quinoa according to the instructions on the packaging.
  2. Combine chili, dried onions and paprika and grate the chicken fillet with this spice mixture.
  3. Heat the pan over medium heat and fry the fillet for several minutes on each side.

    Cool the finished meat and cut into cubes.

  4. In the same pan, heat oil and add chopped bell pepper and half an onion. Cook for 4-5 minutes until the vegetables are soft.
  5. For salsa, mix the chopped half of the onion, corn, cilantro and a little lime juice.
  6. Mash the avocado with a mashed fork.

  7. Put in a bowl of quinoa, add on top the cubes of chicken, salsa, stewed vegetables and avocado. Garnish each bowl with cheese and lime slices as desired.
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