A burrito bowl is really just a well-organized plate of the same ingredients that go into a burrito, minus the tortilla wrapping — and it comes together just as fast.
The cilantro lime rice is the one component worth not skipping; it's what ties the whole bowl together.
Add the avocado right before serving, not ahead of time — sliced avocado browns quickly once cut, so keep it as the very last step in assembly.
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Toss diced chicken with chili powder, cumin and a pinch of salt. Cook in an oiled skillet over medium-high heat for 7-8 minutes until browned through.
Stir cilantro and lime juice into the cooked rice.
Warm black beans and corn in a small saucepan or the microwave.
Divide cilantro lime rice among bowls. Top with chicken, black beans, corn, salsa, avocado and shredded cheese.
Yes — cook the chicken, rice and beans ahead and store separately in the fridge for up to 4 days. Assemble bowls fresh, adding avocado just before eating so it doesn't brown.
Sour cream, pickled jalapeños, diced red onion and extra lime wedges all pair well without overcomplicating the bowl.
Yes — it takes longer to cook, so plan for that if making the rice fresh rather than using leftovers.