Burrito Taco Salad Bowl
These Burrito Bowls are pretty to look at and even more fun to eat! Delicious Salad and then Eat the Bowl!
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Total Time 30 minutes mins
Course dinner, lunch, Main Course, Salad
Cuisine Mexican
For The Chicken
- 4 Boneless skinless chicken breasts, chopped in cubes
- 2 tsp. Granulated garlic
- 1 1/2 tbsp. Humble & Frank Citrus Sweet Chilli Rub *Seasoning Salt
- 1 tbsp. 1 tbsp. Olive Oil
- 1 tbsp. Lime juice, or lemon
- Salt and Pepper
For The Salad
- 1 head Romaine, washed and chopped
- 2 Tomatoes, diced
- 3 Green onions, chopped
- 1 large Avocado, diced
- 1 can Black beans, drained and rinsed
- 1 can Kernel corn, drained
- 1 cup Shredded cheddar cheese (optional)
For The Rice
- 1 cup Basmati rice, rinsed
- 1/4 cup Onion
- 1 Garlic clove, minced
- 1/4 cup Red pepper, chopped
- 1 3/4 cup Vegetable stock
For The Rice
Sauté onion, garlic, and red pepper for approximately 4 minutes. Add in the basmati rice and stir for 1 minute to slightly brown the rice. Add in the Stock. Bring to a boil and reduce to simmer. Cook for approximately 12-14 minutes. Cool.
Add Rice on the bottom, add salad, corn, beans, tomatoes, avocados, green onions, shredded cheese, Ranch dressing, and garnish with cilantro.
Keyword edible bowl, healthy dinner, mexican recipe, ranch dressing, salad, taco bowl