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Friday, May 05 2017

These burrito bowls are definitely healthier than takeout. Full of kale, grape tomatoes, and avocado, these fresh burrito bowls are perfect for a quick dinner.

INGREDIENTS

2 - 3 - tablespoons vegetable oil
1 - 20 ounce pkg. refrigerated shredded Southwestern-style hash brown potatoes
1/2 - of a ripe avocado, seeded and peeled
1/2 - cup ranch salad dressing
1/2 - teaspoon ground cumin
1 - 15 ounce can black beans, rinsed and drained
1 - cup frozen whole kernel corn, cooked according to package directions and cooled
2 - tablespoons lime juice
2 - tablespoons snipped fresh cilantro
6 - cups mixed spring salad greens, baby kale, and/or chopped romaine lettuce
2 - cups chopped smoked or plain cooked chicken
2 - cups grape tomatoes, quartered


DIRECTIONS

In a 12-inch nonstick skillet with flared sides heat oil over medium heat. Add potatoes; press with the back of a spatula to form a cake. Cook, without stirring, 10 minutes or until bottom is golden and crisp. Turn potato cake over, adding additional oil if needed.* Cook, without stirring, 7 minutes more or until bottom is golden. Cut into six wedges.


Meanwhile, for dressing, in a small bowl mash avocado with a fork. Stir in ranch dressing and cumin.
In a medium bowl toss together beans, corn, lime juice, and 1 Tbsp. of the cilantro.


To serve, arrange salad greens, chicken, tomatoes, and bean mixture in salad bowls. Top with potato wedges. Drizzle with dressing and sprinkle with remaining 1 Tbsp. cilantro.
FROM THE TEST KITCHEN
*
To turn the potato cake, invert a baking sheet over top of skillet. Invert skillet with baking sheet to transfer potatoes to the sheet. If necessary, add additional oil to skillet. Using the baking sheet, slide potato cake back into skillet.


TOPPERS
Burrito bowls are ultra flexible. As desired, add favorite ingredients, such as cheese, shredded jicama, sliced ripe olives, salsa, or hot pepper sauce.


Nutrition Facts (Grande Burrito Bowls)
Per serving: 592 kcal cal., 24 g fat (4 g sat. fat, 11 g polyunsaturated fat, 7 g monounsatured fat), 70 mg chol., 1094 mg sodium, 65 g carb., 13 g fiber, 8 g sugar, 34 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
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