How To Make Burrito Bowls

-Kim J

Have you ever had a burrito bowl? Or maybe just a burrito? Although I have enjoyed the odd burrito throughout my life, burrito bowls (also known as buddha bowls) have won my heart. They are my absolute favourite meal of all time. 

About 6 years ago my husband and I decided to start increasing the amount of fruits and vegetables in our diet. Growing up, and especially during my pregnancies, meat did not appeal to me. I often found myself craving fresh fruits and veggies over chicken and beef. 

As we experimented with different foods, we quickly discovered that there were foods we never even knew existed—hummus being one of them. Neither of us had ever had it before. Overtime, we really started to enjoy all the new and different foods that we would discover in recipes. 

Here we are 6 or so years later and we still love this meal—burrito bowls. One of the reasons why I love it so much is because of how versatile it is. We often have this meal near the end of the shopping week when the items in the fridge and pantry are becoming more scarce!

How to make a Burrito Bowl

The base of your burrito bowls can be a variety of things. Basmati rice, brown rice, quinoa, or even potatoes are all great options. After your base, you can load it with whatever you have in your fridge. If you’re out grocery shopping,  pick up some of your favorite veggies or even some fruits. 

Some of my favourite toppings are peppers, shredded carrots, mango, pineapple, pickled onions, cucumbers, corn, and greens. After you’ve topped it with all your fruits and veggies, you can pick your favorite protein to add. We really like tofu in the air fryer. If you don’t have much in your fridge, you could even do black beans, pinto beans, or chickpeas. If you eat meat, shredded chicken would work well with this.Next comes your fat options. I like making a cashew cream to top ours and then a few slices of avocado. My husband and kids also love to top theirs with salsa. 

There are so many options when it comes to burrito bowls. You can use whatever is in your fridge or pantry and make it your own. Here’s a video of how I make our family’s burrito bowls!

https://www.youtube.com/watch?v=as9Js1HObN4

Pickled Onions

If you’ve never made pickled onions before, you’re missing out! I actually don’t even like raw onions at all, but pickled onions have a nice crunch with a subtler taste. They also pair nicely with all the other items in your bowl.

All you need is a red onion, one cup of vinegar and one cup of water. Peel and then cut the onion in half. Cut each half into thin slices so you end up with a whole bunch of half moons. Put the onions into a jar.  Bring the vinegar and water to a boil in a pot and pour over your onions. Put a lid on the jar and let it sit on the counter for a few hours until it’s cooled down. Then, store in the fridge until you’re ready to use them. They are best made early in the day when you plan to eat them (or even the day before). You can keep them in the fridge for up to 2 weeks. 

Cashew Sauce

Another topping we just can’t do without is cashew sauce. I try to avoid dairy in our home as best I can because of our sensitivities to it. Cashew sauce is an amazing substitute to sour cream or ranch.

To make cashew sauce, you’ll need raw or roasted cashews. In a blender, combine 1 cup of cashews, 1-1 1/2 cups of water or milk, 1 tsp of salt, 1 tsp of garlic powder, and 1 tsp of onion powder. Blend until smooth. You can use less or more liquid depending on how thick you’d like your sauce. At the end, I throw in a Tbsp of dried parsley and give it a quick blend. 

If you haven’t given burrito bowls a try, now is the perfect time. As we start a new year and our bellies are tired of the Christmas sweets and treats, burrito bowls are full of nutrition and the perfect meal to kickstart your year.