Forget Chipotle, Try This! Homemade Burrito Bowls

Homemade Burrito Bowls
  1. 1 cup uncooked rice
  2. 1 cup salsa, homemade or store-bought
  3. 3 cups chopped Romaine lettuce
  4. 1 (15.25-ounce) can whole kernel corn, drained
  5. 1 (15-ounce) black beans, drained and rinsed
  6. 2 Roma tomatoes, diced
  7. 1 avocado, halved, seeded, peeled and diced
  8. 2 tablespoons chopped fresh cilantro leaves
For the chipotle cream sauce
  1. 1 cup sour cream
  2. 1 tablespoon chipotle paste* (*2 tablespoons chipotle peppers, in adobo sauce, can be substituted for chipotle paste)
  3. 1 clove garlic, pressed
  4. Juice of 1 lime
  5. 1/4 teaspoon salt, or more, to taste
  1. To make the chipotle cream sauce, whisk together sour cream, chipotle paste, garlic, lime juice and salt; set aside.
  2. In a large saucepan of 1 1/2 cups water, cook rice according to package instructions; let cool and stir in salsa; set aside.
  3. To assemble the bowls, divide rice mixture into serving bowls; top with lettuce, corn, black beans, tomatoes, avocado and cilantro.
  4. Serve immediately, drizzled with chipotle cream sauce.
Adapted from Damned Delicious
Adapted from Damned Delicious
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