The $3 Healthy Burrito Bowl

brown rice

🥗Healthier: quinoa

💰Cheaper: white rice

Quinoa is more nutritious, while white rice is often cheaper.

grilled chicken

🥗Healthier: tofu

💰Cheaper: canned chicken

Tofu is plant-based and lower in calories, while canned chicken is budget-friendly.

avocado

💰Cheaper: mashed peas

Mashed peas can provide a similar creamy texture at a lower cost.

Prepare pickled red onion by slicing half a red onion and placing it in a heat-proof jar.

In a saucepan, combine 1 cup water, 1 cup white silk vinegar, and 1 tablespoon salt. Bring to a boil and pour over the red onion, ensuring it's submerged. Let cool.

Rinse 3 cups of white rice until the water runs clear and cook in a rice cooker with equal parts rice and water.

In a bowl, combine the juice from one can of Chipotle peppers in Adobo, 2 1/2 teaspoons salt, and 4 cloves of grated garlic. Add 6 chicken thighs and marinate for at least 30 minutes.

In a medium pot, heat vegetable oil and sauté 1 diced white onion, 1 sliced chili, and 1 chopped roma tomato for 2-3 minutes. Add 1 can of drained black beans and 1 cup chicken stock, season with salt, and simmer until reduced.

Char 2 jalapenos and corn on the cob over an open flame until lightly charred. Remove kernels from the corn and dice the jalapenos.

In a bowl, combine corn kernels, diced jalapenos, the other half of the red onion, 2 1/2 tablespoons chopped cilantro, salt, pepper, and 1-2 tablespoons white distilled vinegar.

For spicy garlic mayo, mix 1 cup mayonnaise, 1/2 teaspoon onion powder, 8 cloves of grated garlic, and 3 1/2 tablespoons hot sauce until combined.

Sear marinated chicken thighs in a grill pan over medium-high heat for 2-3 minutes per side, then finish cooking in a 375°F oven for 15 minutes or until internal temperature reaches 165°F.

Assemble the burrito bowl by layering rice, diced chicken, corn relish, pickled red onion, black beans, and optionally spicy mayo.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens