Chipotle Burrito Bowl Recipe At Home

High Protein Low Carb Homemade Chipotle Bowl

On today’s episode of Live Lean TV, I’m showing you how to make a high protein low carb Chipotle burrito bowl recipe at home.

We don’t have anything against Chipotle, since it is a good option for eating out.

However, I believe you can make a better homemade Chipotle burrito bowl, with healthier ingredients, cooked in healthier oils.

You can also get bigger quantities of meat, since in my opinion, Chipotle doesn’t put enough meat in their burrito bowls.

How To Make A Chipotle Burrito Bowl Recipe At Home

Print Recipe

Low Carb Chipotle Burrito Bowl

Prep Time

5 minutes

Cook Time

10 minutes

Servings

servings

Ingredients

• 2 small onions (chopped)
• 6 sweet mini bell peppers (sliced)
• 3 cloves garlic (sliced)
• 3 tbsp avocado oil (100% pure avocado oil)
• 3 pound slow cooker tri-tip beef (pre-cooked)
• 2 single serving size cartons guacamole (pre-made)
• 3 tbsp chimichurri sauce (optional)
• 1 tsp basil (optional)
• 2 big handfuls baby spinach
• 10 baby tomatoes
• 1 tbsp Apple cider vinegar
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1 tbsp dijon mustard

Prep Time 5 minutes Cook Time 10 minutes Servings servings Ingredients 2 small onions (chopped) 6 sweet mini bell peppers (sliced) 3 cloves garlic (sliced) 3 tbsp avocado oil (100% pure avocado oil) 3 pound slow cooker tri-tip beef (pre-cooked) 2 single serving size cartons guacamole (pre-made) 3 tbsp chimichurri sauce (optional) 1 tsp basil (optional) 2 big handfuls baby spinach 10 baby tomatoes 1 tbsp Apple cider vinegar 1/2 tsp salt 1/4 tsp ground black pepper 1 tbsp dijon mustard

Instructions

1. For this recipe we are using pre-seasoned slow cooked tri-tip beef, which was already cooked in the slow cooker for 8 hours.
2. Add 2 small chopped onions, 6 sliced sweet mini bell peppers, and 3 sliced garlic cloves to a food processor with the S-blade.
3. Add the top on the food processor then quickly pulse the ingredients together for 1-2 seconds at a time. You want to chop the ingredients, not turn it into a liquid smoothie.
4. Add 1 tbsp of avocado oil to a pan, then add the fajita vegetable mixture and sauté for 2-3 minutes.
5. While the fajita vegetable mixture is sautéing, pull the pre-cooked slow cooker tri-tip beef apart with two forks.
6. Chop the baby spinach into small pieces to make it easier to eat. I don't know about you, but I don't like getting lettuce and sauce all over my face.
7. To chop it, bunch the spinach together with one hand, then slice it with the other hand, making 1/4 inch ribbons. Just be sure to watch your fingers.
8. Add one handful of chopped spinach to each bowl.
9. Slice 10 baby tomatoes in half, then add them to the top of the spinach in the bowl.
10. To make the dressing, add 2 tbsp of avocado oil and 1 tbsp of apple cider vinegar, 1/2 tsp of salt, 1/4 tsp of ground black pepper, and 1 tbsp dijon mustard to an empty salad dressing bottle. If you don't have a salad dressing bottle, you could also add all the ingredient to a blender.
11. Optional: we also added homemade chimichurri and basil to the bottle of salad dressing. You can make this salad dressing recipe without them, however it will add a ton of flavor. We are just adding them because it was in the fridge and we didn't want them to go to waste. If you want to add chimichurri, it was made with herbs including cilantro and parsley, as well as olive oil, salt and pepper.
12. Add the top on the salad dressing bottle, then shake to mix all the ingredients together. This salad dressing makes 2 servings.
13. Pour half of the salad dressing on each bowl.
14. Top the salad with a big serving of fajita vegetables and a 6 oz portion of slow cooker tri-tip beef, then store the leftovers in the fridge.
15. Add one serving of guacamole on top of each bowl.
16. Load up a fork full of protein and healthy fats, then take a bite. Damn that's good!

Recipe Notes

Nutrition Facts (per serving):

• Calories: 568
• Protein: 31g
• Carbohydrates: 10g
• Fat: 45g

Recipe Notes

We’re purposely cooking the sautéed fajita vegetable mix in bulk.

Therefore, this will make more than you need for this burrito bowl recipe.

Put the fajita vegetable mix leftovers in a glass storage container, than store it in the fridge.

You can add this fajita vegetable mixture to your egg omelette tomorrow morning.

For the salad dressing, we usually add two parts of oil to one part vinegar.

I personally like to get approximately 6 ounces of meat per serving and Jessica usually gets 4 ounces or more per meal.

When I get a Chipotle burrito bowl, I want to fill the bowl with a lot of vegetables, guacamole, and meat.

This makes it a little frustrating when Chipotle charges me extra for guacamole, even if I don’t add rice, beans, cheese, sour cream, and corn.

Just give me some guac bro!

Enjoy Your Homemade Chipotle Burrito Bowl Recipe For Two

It’s so delicious and good.

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Question For You:

• What do you normally order at Chipotle?
• Have you ever tried making a homemade Chipotle burrito bowl?

Be sure to share your answers in the comment section below.

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Brad Gouthro

Brad Gouthro is the founder of Live Lean TV, a media company focused on helping men and women “Live Lean” 365 days a year. Brad’s programs and content have helped millions of people all over the world learn how to get in shape, and more importantly, sustain it for life.

www.liveleantv.com