Peanut Burrito Bowl
- Serves 4
- Prep time 20 minutes
- Cook time 10 minutes
Peanut Burrito Bowl
Halfway between a burrito and an Asian-inspired bowl, this peanut burrito bowl has something for everyone: chicken, guacamole, delicious pico de gallo and a creamy sauce that’s simply divine. The secret ingredient? Peanuts! We all know peanuts taste great and can be added to a variety of recipes, but they’re also full of vitamins, minerals, protein and antioxidants. Try this delicious bowl for flavours that will send your taste buds on a trip around the world!
Ingredients
- 2 large tortillas
- 15 ml (1 tbsp) of olive oil
- 1 l (4 cups) of long-grain white rice, cooked
- 2 skinless chicken breasts, cooked and cut into cubes
- 125 ml (1/2 cup) of guacamole
- 125 ml (1/2 cup) of shredded cheddar cheese
- 60 ml (1/4 cup) of chopped peanuts
For the pico de gallo:
- 2 tomatoes, diced
- 1/2 of an onion, chopped
- 30 ml (2 tbsp) of cilantro, chopped
- 15 ml (1 tbsp) of lime juice
- 15 ml (1 tbsp) of olive oil
- Salt and pepper to taste
For the vinaigrette:
- 60 ml (1/4 cup) of coconut milk
- 30 ml (2 tbsp) of lime juice
- 15 ml (1 tbsp) of creamy peanut butter
- 10 ml (2 tsp) of honey
- 5 ml (1 tsp) of minced garlic
- 1/2 of a jalapeno pepper, chopped
- Salt to taste
Steps
- Preheat the oven to 180°C (350°F).
- Cut each tortilla into 6 slices.
- Put the slices onto a baking sheet. Brush them with the olive oil. Bake for 8 to 10 minutes.
- Mix the pico de gallo ingredients in a bowl.
- In another bowl, whisk together the vinaigrette ingredients.
- Reheat the rice and chicken in the microwave.
- Divide the rice into four bowls. Separately distribute the chicken, guacamole, cheese, tortilla chips and pico de gallo into the bowls. Drizzle the vinaigrette over the bowls. Top with peanuts.
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