If you get excited about Chipotle burrito bowls like I do, then this recipe is for you! Burrito bowls are one of my favorite meals to make ahead on a Sunday, and then eat for dinner the rest of the week. It’s very quick to assemble a bowl on a weeknight after work. You can heat it up if you like or I find it deliciously refreshing chilled straight from the fridge. My friend, Kiki, was visiting me this past weekend, so we made these for dinner Saturday night and then had a great lunch to whip together on Sunday when we came up for a break from the beach!

I like to use Jenny-O taco seasoned ground turkey. It’s got great flavor and all you have to do is brown it in the pan. Whenever it’s on sale at the grocery store, I always buy some to stick in my freezer.

Then, chop up all of the vegetables and drain the beans and corn. I immediately put the ingredients in tupperware so it’s easy to store in the fridge. Here are all of the things that I like to add to my burrito bowl:

Burrito Bowl

This is a rough estimate of measurements for an individual bowl. When I go to the store, I always end up buying a couple tomatoes, a bunch of green onions, cilantro, a couple avocados…and then just chop it all up. Each night, the mix changes a little bit:

• ½ cup ground turkey (I use Jennie-O taco seasoned)
• ¼ cup tomatoes
• ¼ cup canned corn
• ¼ cup black beans
• ¼ avocado
• Green onions – as much as you like
• Cilantro – as much as you like

For the “sauce”

• Greek yogurt – 1-2 spoonfuls (or you can use sour cream, but it’s a great guilt-free substitute!)
• Salsa – 2-4 spoonfuls
• Chili powder and cumin – a couple shakes of each for some heat and flavor
• Lime juice – 1 slice to squeeze over the top

Other possible add-ins

• Shredded cheese
• Rice – could be great if you want to make for a lot of people and bulk up the dish

YUM!!!