This healthy burrito bowl recipe is a cleaner version of the typical bowl you would get at Chipotle. Although Chipotle uses fresher ingredients than other fast food chains, it’s not necessarily the healthiest option. One reason is that their portions are absolutely massive! We all love a mound of guacamole on top of our bowls, but large portions can equal an unnecessary amount of calories. With one simple swap, this recipe makes a great lunch on the Cleanse.
Making a healthier version of this bowl at home eliminates excess sodium and poor-quality cooking oils. Two silent culprits that cause weight gain and digestive issues. Do you ever notice after eating out that you suddenly feel bloated or have stomach pain? This is normally due to the poor-quality oils and salt used in kitchens when eating out.
We often recommend cooking with avocado oil. It cooks safely at a high temperature (up to 520’F) and provides healthy omega-3 fatty acids to every meal. We also use pink Himalayan sea salt, because other salts are more processed, and have been exposed to impurities in the air, which they have absorbed. You can think of anything you eat as a sponge: what it has been exposed to, you then expose your body to. Trying our best to eat clean is the best place to start.
As a base for this healthy burrito bowl, we opted for a low-carb cauliflower rice option. It’s been one of our favorite things to add to recipes because it is such a simple swap! You can blend a few cauliflower florets and cook the rice in a little olive oil, which only takes about 5 minutes. If you aren’t a fan of eating grains or don’t have time to wait for them to cook, cauliflower rice is the perfect alternative.
We made a spicy black bean mixture, because you can’t have a burrito bowl without beans! This adds vegan protein to the dish and additional fiber. We added a sweet potato and spinach mixture to get some greens into this dish and a hint of sweetness from the sweet potato. Homemade guacamole and salsa fresca round out the flavors of this bowl, and we topped it with Kite Hill’s vegan chive ‘cream cheese,’ which is used in replacement of sour cream. If you are currently cleansing you can easily swap the tomatoes for mango in your salsa.
Makes 2 servings
½ yellow onion
14 oz. can organic black beans
1 sweet potato (1 in. pieces cooked)
4 cups spinach
3 tablespoons avocado oil
Salsa fresca (use mango, if cleansing)
Kite Hill’s Chive Cream Cheese Style Spread
1 ripe avocado
¼ red onion minced
1 tomato diced (omit if cleansing)
1 teaspoon jalapeno minced (can omit if cleansing and use some cayenne powder)
1 clove garlic minced
3 tablespoons fresh cilantro
Juice from 1 lime
¼ teaspoon salt
Mash the avocado in a bowl and add all of the other ingredients and mix together well. Adjust seasoning to taste. Set aside.
1. Pour the black beans into a strainer and rinse under cold water.
2. Roughly chop ½ of the yellow onion.
3. Add 1 tablespoon of avocado oil to a skillet over medium heat and then add the onion and cook until translucent.
4. Pour ½ of the packet of taco seasoning into the skillet and add black beans. Stir frequently for about 5 minutes. Set aside once cooked.
Sweet potato and spinach:
1. Heat 1 tablespoon of avocado oil in your skillet over medium heat and add the cooked sweet potato pieces and spinach. Feel free to add some more sliced onions for flavor.
2. Place a lid on top, and allow to steam for about a minute and then stir. Once the spinach is cooked and has wilted and the sweet potato is hot, set aside and leave the lid on top.
1. Cut your cauliflower florets into small pieces.
2. Place the chopped up cauliflower into your blender or food processor and blend until the cauliflower looks like rice.
3. In a skillet over medium heat, add 1 tablespoon of avocado oil and then pour in your cauliflower rice.
4. Allow it to cook for about 4 minutes, stirring frequently.
1. To your bowls, add about ½ cup of the cauliflower rice.
2. Next, divide the black bean mixture into each bowl.
3. Then add the sweet potato and spinach mixture to each bowl.
4. Generously add the guacamole and salsa fresca on top. Finish off with a vegan sour cream or I used Kite Hill’s vegan chive ‘cream cheese.” Enjoy!
Recipe and photography by Dorit Jaffe
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