Chicken Burrito Bowl

I am having a winter love affair with bowls of all kinds. From my dimensional breakfast bowls like this one, to my daily lunch bowls that satisfy the deepest hunger of a breastfeeding mama I can't get enough.

As we continue to host our Friday Night Dinners, this past week my hubs and I were running late and pretty tired after a long week of a healing baby so Mr. Charming and our friend got Chipotle. Instead of getting one of their bowls, I decided to make my own for more options. 

Below is how I make my spicy, savory, ultra flavorful Chicken Burrito Bowl. So many textures, so many nuances of spice - a craveable must-have for your meal plan arsenal. 

Ingredients:

• 1 C. Spanish Rice (I use a gluten-free, organic one from Sprouts)
• 1/2 Avocado 
• 1/2 C. Shredded Cooked Chicken
• 1/2 C. Black Beans
• 1/2 C. Shredded Organic Lettuce
• 1 TBSP. Paleo Mayo 
• 1 tsp. Cholula or other hot sauce
• 1 TBSP. coconut milk 

​Directions: 

• To make this quick and easy, I usually have shredded chicken on hand in the fridge from meal planning the weekend before, or I pick up a rotisserie chicken from Sprouts to have on hand to shred and throw in bowl and salads.
• Prepare your rice and set aside. Once rice is cooked, heat black beans over low-medium heat until warmed.
• In a small bowl, whisk paleo mayo, Cholula and coconut milk to make a spicy, creamy, dairy-free sauce.
• In a wide, deep bowl spoon in your rice. Top with a layer of black beans, shredded lettuce, shredded chicken and sliced avocado.
• Top with sauce, mix and enjoy!  

Think of the possibilities you could incorporate. You could omit the beans and rice, add salsa and more veggies to make it Whole 30 and Paleo friendly. Swap out the sauce for a creamy cashew cheese. To make it vegan, lose the mayo and chicken and add bell peppers and spiced tofu. 

That's what I love most about bowls, the versatility. 

If you try it, let me know how YOU made it your own!