Homemade "Chipotle" Bowl

I love a good Chipotle bowl, and this homemade version can be thrown together with leftovers! My husband and I are in our first week of marathon training, so I’ve been making an effort to eat more protein. This recipe is really easy to whip up for lunch, and can be made with whatever is in your fridge or pantry.

First, make some rice (whatever kind you have in your pantry works!) I used Basmati rice.

Here’s how to make a homemade bowl (but feel free to improvise and add/change depending on what you like and what you have available):

1. Cook Basmati rice

2. While the rice is cooking, juice two limes

3. Once your rice is done, mix the lime juice and a tablespoon or two of butter into the rice

4. Then, it’s time to make the bowl! Here’s what I recommend putting in:

   • Canned black beans (heated up in a microwave safe bowl for about 3 minutes) *If you want your beans to have a little kick, I recommend mixing a few jarred jalapeños, and/or adding some red pepper flakes in with the beans

   • Canned corn (heated up in a microwave safe bowl for about 3 minutes)

   • Slice up some protein! (We had leftover steak and chicken so I chopped it into smaller cubes. I used it right out of the fridge and didn’t worry about heating it up)

   • Butternut lettuce (feel free to tear it into smaller pieces so it fits in your bowl)

   • Shredded cheddar cheese (which is low in lactose)

   • Sautéed bell peppers & onions (Cut them into smaller chunks)

   • Baby tomatoes (halved)

   • Salsa

   • Last but not least, if you want to add some extra spiciness (I always say yes to extra spice), then add some Trader Joe’s Jalapeno Pepper Hot Sauce (this sauce is incredible and a little bit goes a LONG way)

Enjoy!