I don’t want to toot my own horn, but this recipe is GOOD. Each time I make it, every crumb is devoured. This burrito bowl has been my go-to meal prep meal as of late. It has been a lunch I have looked forward to, and I don’t feel guilty about eating.
BURRITO BOWLS FOR THE SOUL
I want to tell you how this recipe came to be. About four months back, my then-2-year-old son was diagnosed with cancer. It was and has been a very trying time for my family. My little boy, Graham, has been in and out of the hospital for both clinic visits and also inpatient hospital stays. He is doing well and is responding to his chemo treatments just as the docs had hoped, but my life has definitely been turned upside down.
During those first few months I did a lot of eating on the run. A sweet friend dropped off meal after meal for me, which meant so, so much, and all tasted delicious. My favorite was her burrito bowl. After eating hers, I knew I had to make one for myself. Since then, I’ve made it many, many times. I look back at that foggy time and feel so much comfort in those acts of kindness that my family was touched by.
This meal is perfect for portioning out meal prep style. Pictured above and below you can see how I package them up for my fridge or freezer. This meal freezes PERFECTLY! Don’t be afraid to toss a few of these in the freezer to enjoy in a week or two. A few minutes in the microwave and they’ll taste like you made them fresh.
WHAT IS A BUDDHA BOWL?
This week we are going to showcase some new Buddha Bowl recipes – this burrito bowl being in that category. Don’t know what a Buddha Bowl is? Let me give you the rundown. A Buddha Bowl is an overstuffed bowl resembling the belly of Buddha – the contents can vary but consist of a protein, grain, veggies, and sauce or dressing. Some of our past Buddha Bowls you may want to check out are:
- The Deconstructed California Roll Bowl
- The Greek Quinoa Bowl
- Lentil and Fried Cauliflower Curry Bowl
- Caribbean Shrimp with Mango Quinoa
- Sweet Potato Arugula Salad
And we will have many more ideas for you coming this week!
I made this recipe in my Instant Pot – which is my newest love. Pressure cooking is kind-of the newest trend and I’m jumping right on board! Below, find a how-to video for this EASY and delicious recipe.
SHOP THE POST
- 8 frozen chicken breast tenderloins or 3 large chicken breasts
- 1/2 tbsp chili powder
- 1/2 tbsp seasoned salt
- 1/2 tsp cumin
- 1/2 tsp chipotle powder
- 1/2 tsp garlic powder
- pinch of ground red pepper
- 1/2 onion diced
- 1 4- ounce can of diced green chilies
- 1 19- ounce can of red enchilada sauce
- 1/2 cup chicken broth
- 2 cups brown rice
- 1 15- ounce can black beans drained and rinsed
- 1 cup shredded cheddar cheese
- 1/4 cup fresh cilantro
- 1 lime quartered
- corn chips
In your electric pressure cooker place frozen chicken breast tenderloins, seasonings, onion, rice, enchilada sauce, green chilies, and chicken broth. Set to poultry setting, or set to manual and cook for 17 minutes. Allow a 15 minute natural pressure release.
Remove chicken from pressure cooker and shred. Rice should be cooked and seasoned.
In a meal prep container, layer seasoned rice, black beans, shredded chicken, cheese, and corn chips.
Garnish with cilantro.
Serve with fresh avocado.