Best Burrito Grain Bowls Recipes

Burrito Grain Bowls image

Provided by Bev Weidner

Time 2h30m

Yield 4 servings

Number Of Ingredients 13

1 pound flank or skirt steak, cut into bite-sized pieces
1 teaspoon garlic powder
1 teaspoon onion powder
Coarse salt
2 cups uncooked farro
2 cups frozen corn
Half large red onion, peeled and cut into 1/4-inch-thick slices
Extra-virgin olive oil, for drizzling
1 avocado
1 lime, cut in half
2 tablespoons chopped fresh cilantro, plus extra sprigs for garnish
Jarred salsa, for garnish
2 cups shredded Cheddar

Steps:

Place the diced steak in a large resealable plastic bag. Add the garlic and onion powders and a big pinch of salt. Seal the bag and toss the meat with the spices. Marinate in the fridge for at least 2 hours. Overnight is fine, too.
Meanwhile, cook the farro according to the package instructions.
In the meantime, set your oven to broil. Place the frozen corn on one half of a large baking sheet and the onion slices on the other. Drizzle with two teaspoons of oil and a good pinch of salt. Broil, checking and stirring in 5-minute increments, until the corn is charred and popping around on the baking sheet and the onion is also charred and tender, roughly 15 minutes.
Heat a large skillet over medium-high heat, then add the marinated meat straight from the bag. Cook the meat in the skillet, until browned all over and cooked through, about 5 minutes.
Make the guacamole by mashing the avocado with a tablespoon of fresh lime juice and the cilantro. Season with a pinch of salt.
Start building your bowls! Add about half a cup (a little more perhaps) of cooked farro to each bowl, followed by a helping of seared meat, the charred corn and onion, a dollop of guacamole and a little spooning of salsa. Garnish with shredded Cheddar, lime wedges and a sprig or two of cilantro.

Easy Burrito Bowls image

Provided by Chungah Rhee

Yield 6 servings

Number Of Ingredients 13

1 cup uncooked rice
1 cup salsa, homemade or store-bought
3 cups chopped Romaine lettuce
1 (15.25-ounce) can whole kernel corn, drained
1 (15-ounce) black beans, drained and rinsed
2 Roma tomatoes, diced
1 avocado, halved, seeded, peeled and diced
2 tablespoons chopped fresh cilantro leaves
1 cup sour cream
1 tablespoon chipotle paste*
1 clove garlic, pressed
Juice of 1 lime
1/4 teaspoon salt, or more, to taste

Steps:

To make the chipotle cream sauce, whisk together sour cream, chipotle paste, garlic, lime juice and salt; set aside. In a large saucepan of 1 1/2 cups water, cook rice according to package instructions; let cool and stir in salsa; set aside. To assemble the bowls, divide rice mixture into serving bowls; top with lettuce, corn, black beans, tomatoes, avocado and cilantro. Serve immediately, drizzled with chipotle cream sauce.