Recipes

Chicken & Black Bean Burrito Bowls

Published August 22, 2014
2 minute read

Published August 22, 2014
2 minute read

We’ve found a great make-ahead lunch to bring with you on the go. Topped in a nutty, Asian-inspired sauce, these Chicken & Black Bean Burrito Bowls from 24 Carrot Life are packed with protein, healthy fats, and wholesome carbs. For an easy vegan option, skip the chicken and add tofu or tempeh for protein instead.

Chicken & Black Bean Burrito Bowls

Ingredients

Salad

8 cups Lettuce
2 cups shredded Chicken Breast
1 and 1/3 cups cooked Black Beans
1 and 1/3 cups cooked Brown Rice
2 large Tomatoes, sliced or chopped
1 cup chopped Jicama
1/2 Red Onion, peeled and chopped
1 ripe Avocado, cored and sliced
large handful fresh Cilantro

Dressing (makes about 2/3 cup)

4 tablespoons unsweetened natural Almond Butter
2 tablespoon Reduced-Sodium Soy Sauce
2-4 tablespoons Lime Juice
2 tablespoons Water to thin out
1/2 teaspoon Cayenne Pepper
1 large clove Garlic, peeled and chopped
Salt and Pepper, to taste

Directions

Add all salad ingredients to a large salad bowl and pour dressing over right before serving. Toss to coat completely and serve immediately.

Alternately, you can prepare the salads ahead of time and store in an airtight container in the fridge and toss in the dressing right before eating.

Nutrition Information

Serves: 4 | Serving Size: 1/4 of recipe

Per serving: Calories: 395; Total Fat: 14g; Saturated Fat: 2g; Monounsaturated Fat: 0g; Cholesterol: 40mg; Sodium: 434mg; Total Carbohydrates: 47g; Dietary Fiber: 13g; Sugars: 7g; Protein: 25g

Nutrition Bonus: Potassium: 460mg; Vitamin A: 15%; Vitamin C: 40%; Iron: 20%; Calcium: 8%

Katie is the author of 24 Carrot Life, a (mostly) healthy food blog with quick and simple recipes that show you can live a decadent food lifestyle while still keeping things simple, healthy, and based on whole foods. She works full-time at a non-profit and is based in Philadelphia, PA. For more from Katie, follow her on Facebook, Twitter and Pinterest.