Chicken & Black Bean Burrito Bowls
Recipe type: Entree
Cuisine: Mexican, Salad
Serves: 4 (as a main dish)
  • 8 cups lettuce
  • 2 cups shredded chicken breast
  • 1 and 1/3 cups cooked black beans
  • 1 and 1/3 cups cooked brown rice
  • 2 large tomatoes, sliced or chopped
  • 1 cup chopped jicama
  • 1/2 red onion, peeled and chopped
  • 1 ripe avocado, cored and sliced
  • large handful fresh cilantro
Dressing (makes about 2/3 cup)
  • 4 tablespoons unsweetened natural almond butter
  • 2 tablespoon soy sauce (can use regular or low sodium, adjust salt accordingly)
  • 2-4 tablespoons lime juice
  • 2 tablespoons water to thin out
  • 1/2 teaspoon cayenne pepper
  • 1 large clove garlic, peeled and chopped
  • salt and pepper, to taste
  1. Add all salad ingredients to a large salad bowl and pour dressing over right before serving. Toss to coat completely and serve immediately.
  2. Alternately, you can prepare the salads ahead of time and store in an airtight container in the fridge and toss in the dressing right before eating.
Dressing adapted from Running on Real Food
Nutrition Information
Serving size: 1/4th of recipe Calories: 504 Fat: 18 g Carbohydrates: 50 g Sugar: 5 g Fiber: 16 g Protein: 37 g
Recipe by 24 Carrot Life at