I love a good burrito but unfortunately celiac has gotten in the way of a nice chipotle-stuffed lunch. While I sometimes do get a burrito bowl from there I always end up getting sick afterward (apparently they are gluten free but my stomach just doesn’t agree). So I decided last week that I was going to make my own, and in bulk so I could have it on hand for an easy lunch option.
The awesome thing about this dish is it’s so versatile! You can use any type of meat you like, cooked however you prefer. It’s super easy to grill up and dice chicken but I also love it with pulled chicken or diced up steak. You can also replace the meat with over-easy eggs for a yummy breakfast which is becoming one of my go-to options!
I am guilty of buying some of the toppings pre-made because convenience always wins but go ahead and make your own pico de gallo and guacamole if you feel so inclined!
I do recommend making extras and throwing them in some tupperware to have on hand for another meal. And if you aren’t sensitive to dairy feel free to add some cheese!
| Prep Time | 20-30 minutes |
| Servings |
people
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- 1 tbsp olive, coconut or avocado oil
- 1 green pepper
- 1 yellow pepper
- 1/2 yellow onion
- Cooked quinoa I usually make 1 cup and it's enough for 3-4 servings
- 3 chicken breasts or other meat However you like it! I use shredded or grilled chicken or steak sprinkled with some taco seasoning
- 1/2 cup pico de gallo I buy this pre-made from Whole Foods
- 1/2 cup guacamole Buy pre-made or make your own, or just slice some avocado
- 1 bunch chopped cilantro
- 1 dallop plain almond milk yogurt Can use any type of plain yogurt depending on food sensitivities
Ingredients
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- Sauté onion and peppers until soft, sprinkle with some garlic powder + salt
- While veggies are on, cook quinoa and meat.
- Once veggies, quinoa + meat are ready put everything in a big bowl!
- I like to do quinoa first then diced up meat, veggies, guac, pico on top with a sprinkle of cilantro and a spoonful of dairy-free yogurt
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