Description
These healthier burrito bowls are made with a delicious & fresh mango salsa, then drizzled in a rich & creamy avocado cilantro lime sauce! These healthier burrito bowls are perfect for the warmer months & made with nourishing & wholesome ingredients!
Ingredients
Cilantro Avocado Lime Sauce:
- 1/2 cup greek yogurt or sour cream (you could try subbing vegan yogurt or sour cream for dairy-free but I haven’t tried this myself)*
- 3–4 garlic cloves
- 1 ripe avocado
- 2 limes, juiced (plus 1–2 tsp of the rind grated)
- 1/4 tsp pink salt
- Black pepper
- 1/4 cup fresh cilantro
- 2 tbsp water
- 1–2 tsp hot sauce (optional)
- 1/4–1/2 tsp cumin
- 2 tsp apple cider vinegar
Mango Salsa
- 3 cups grape tomatoes, diced
- 1/2 cup red onion, diced
- 1/3 cup cilantro, chopped
- 1 cup mango, diced
- 1/2–1 tsp pink salt
- Black pepper, to taste
- 1 tsp red chili flakes
- 1/4–1/2 tsp cayenne pepper (optional)
- 1/2 lime, juiced
- 1 tbsp extra-virgin olive oil (or avocado oil)
Burrito Bowl
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp cumin
- 1–2 tsp chili powder (I didn’t have this the first time I made it & it was still great)
- 1/2 tsp pink salt
- Black pepper, to taste
- Protein source of choice (I used 1 lb of ground beef, however you can also use chicken, chickpeas, tofu, lentils, beans etc). This lentil “taco meat” is a great vegan option to top on these burrito bowls!
- Base of choice (I used a bed of greens but you can also use prepared rice, quinoa, or cauliflower rice as well)
Toppings
- Fresh lime juice
- Fresh cilantro
- Sour cream (optional)
- Pink salt & pepper
Instructions
Cilantro Avocado Lime Sauce:
- In a blender add all of the ingredients for the sauce.
- Pulse/blend until smooth.
- Set aside in the fridge or overnight while you prepare the rest of the burrito bowl.**
Mango Salsa
- Thinly dice & add all of the ingredients to a large bowl & set in the fridge until ready to serve.
Burrito Bowl
- Prepare your protein of choice using the garlic, paprika, onion, cumin, pink salt, & black pepper. I used ground beef & cooked it in a large saucepan over medium heat until well done. You could also use these spices on prepared & cooked chickpeas, lentils, tofu or beans.
- Layer the protein over your base (greens, cauliflower rice, rice, quinoa, etc.).
- Add a generous amount of mango salsa, & drizzle with the avocado cilantro lime sauce.
- Serve with a fresh lime wedge, chopped cilantro & enjoy!
Notes
*I will be testing a fully vegan/dairy-free version of this soon so stay tuned to this blog post for updates when I do!
**Note: I found this sauce so much better the next day or even after a couple hours in the fridge. If you have a chance to prep it beforehand, I highly recommend it!
Keywords: burrito bowl, gluten free