Recipe: Burrito Bowl with Roasted Corn and Poblano Peppers

Recipe: Burrito Bowl with Roasted Corn and Poblano Peppers

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Karen Biton-Cohen
Aug 26, 2015
(Image credit: Karen Biton-Cohen)

For this burrito-inspired dinner bowl, I ditched the tortilla and layered everything into a big bowl. Tender brown rice, garlicky black beans, spicy roasted corn, fresh cherry tomatoes, avocado chunks, and the most delicious cilantro-lime dressing drizzled over the top — each bite is perfect!

(Image credit: Karen Biton-Cohen)

The cilantro-lime dressing — made with fresh garlic, scallions, olive oil, and a touch of sour cream — is truly delicious slathered over anything, but especially over this veggie burrito bowl.

This is a meal that requires a few steps of prep work, but everything can be done simultaneously so the bowls come together in about half an hour total. All the components can also be made ahead and kept refrigerated so you can build your bowl and quickly reheat come dinnertime.

(Image credit: Karen Biton-Cohen)

Roasted Corn and Poblano Burrito Bowl

Serves 4

  • For the burrito bowl:
  • 1 cup

    brown rice

  • 4 medium ears

    sweet corn, kernels removed (about 4 cups)

  • 1

    medium poblano pepper, diced

  • 2 1/2 tablespoons

    olive oil, divided

  • 1/2 teaspoon

    chipotle chili powder

  • 1/2 teaspoon

    garlic powder

  • 2

    garlic cloves, minced

  • 1

    (15-ounce) can black beans, drained and rinsed

  • 1/2 teaspoon

    cumin

  • 1/4 teaspoon

    freshly cracked black pepper

  • 1/4 cup

    vegetable broth

  • 1 cup

    cherry tomatoes, quartered

  • 1

    medium avocado, pitted and cubed

  • 1/2 cup

    cotija cheese, crumbled

  • Salt and freshly cracked pepper

  • For the cilantro-lime dressing:
  • 1 cup

    cilantro leaves, tightly packed

  • 2 cloves

    garlic

  • 1

    medium lime, peeled and seeds removed

  • 1/2 cup

    chopped scallions

  • 1/2 cup

    sour cream (or Greek yogurt)

  • 1/4 cup

    olive oil

  • 1 teaspoon

    salt

Preheat oven to 475°F. Cook the rice according to the package instructions, or follow these simple steps.

In a medium-sized bowl, toss the fresh corn kernels, diced poblano pepper, 2 tablespoons of the olive oil, chipotle chili powder, garlic powder, and a pinch of salt together. Spread the corn evenly on a baking tray and roast for 8 minutes, tossing midway.

Heat the remaining 1/2 tablespoon of olive oil in a large skillet. Add the minced garlic and sauté until fragrant and deeply golden. Add the rinsed-and-drained black beans, cumin, and freshly cracked black pepper, and toss to coat. Deglaze the pan with the vegetable broth and cook until the liquid reduces to half.

Prepare the cilantro-lime dressing by blending the cilantro leaves, garlic, lime, scallions, sour cream, olive oil, and salt together until smooth.

Divide the brown rice evenly between 4 bowls. Top each bowl with a serving of the roasted corn, black beans, cubed avocado, and cherry tomato quarters. Drizzle the dressing over the top of each bowl, along with the crumbled cotija cheese.

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