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 from24 Carrot Lifeare 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 of24 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 onFacebook,TwitterandPinterest.
Photo courtesy of Katie Oberwager. Original recipe can be found on24 Carrot Life.
