Make your own Chipotle Burrito Bowls at home! (GF)

Ever since I found out I had a gluten intolerance, I’ve made it a priority to radically change my eating habits. Since I’m already a vegetarian friends, co-workers and my family have been asking what things I can still actually eat. Luckily for me, both of my dietary restrictions are widely catered to in the US. For instance, most pizza places have a gluten-free crust option available for a slight upcharge – I can hardly even taste the difference. Even Nick couldn’t tell that the crust was made sans gluten.

Chipotle Burrito BowlAnother one of my favorite places is Chipotle. It’s vegetarian friendly and always has gluten-free options available. They have corn tortillas that can accompany any taco or burrito bowl dish, not to mention that their salad is a very simple way to eat gluten-free.

The only bone I have to pick with Chipotle is the price. I’m not saying that this place is wildly expensive, but you can save a ton of money by making these items at home. If I ever picked up dinner for Nick (he likes every meat option available there) and myself, the bill would never come to less than $18.

I know, I know. $18 doesn’t seem like a lot of money – especially since there is no cooking involved and no clean up other than throwing the to-go boxes into the trash. However, when I made my own version of their burrito bowls (I made mine with tempeh and Nick’s with chicken), each serving ended up only being $2.50 – and we had enough leftovers to make lunch the next day! This even included buying every single item that is listed in the following recipes.

Chipotle’s Adobo Marinated Chicken/Tempeh:

The ingredients:

  • 1 package tempeh (for vegetarians) and/or 1 1/2 – 2 lbs. boneless chicken breast (for the meat-eaters)
  • 1-2 tsp adobo sauce from a can of chipotle peppers in adobo sauce
  • 3 Tbs. lime juice
  • 1 garlic clove, crushed
  • 1/2 tsp. chili powder

The method:

  1. Place all ingredients in plastic zip top bag and marinate in the refrigerator for at least an hour or up to 24 hours.
  2. If you’re making chicken, grill on outdoor grill or cut in bite sized pieces and cook in skillet with 1-2 Tbs. oil.  If you’re making tempeh, just cook it in the skillet. Cook over medium heat, stirring frequently till done.

Chipotle’s Vegetarian Black Beans:

The ingredients:

  • 2 cans black beans, 1 drained and 1 undrained
  • 1 tsp. chili powder
  • 1/2 tsp. cumin
  • 1/8 tsp. allspice
  • 1 garlic clove, crushed
  • 1/2 tsp. salt
  • 1/4 tsp. sugar

The method:

  1. Pour the beans into a small saucepan.
  2. Stir in the other ingredients.
  3. Heat over medium heat until hot. Allow to simmer until the rest of the meal is ready.

Chipotle’s Corn Salsa:

The ingredients:

  • 16 oz frozen corn, thawed and drained
  • 1/4 cup red onion, diced
  • 1 jalapeno pepper, seeds removed and diced
  • 1/3 to 1/2 cup cilantro, chopped
  • 1/4 tsp. salt

The method:

  1. Stir all the ingredients together. Top your burrito bowls with it!

Chipotle’s Guacamole:

The ingredients:

  • 3 Ripe Avocados
  • 1/2 Cup of Chopped Red Onions
  • 1/2 Cup of Chopped Cilantro
  • 1/3 Cup Chopped Jalapeno
  • 1/8 Cup of Lemon and Lime Juice – 80/20 ratio
  • Pinch of Salt

The method:

  1. Place Avocados in a bowl and mash with a fork – You will want to leave it a little chunky.
  2. Add all the other ingredients and mix.
  3. Tope your bowls with this yummy addition!

Chipotle’s Cilantro-Lime Rice:

The ingredients:

  • 8 cups water
  • 2 cups Basmati rice (I used brown rice)
  • 2 Tbs. lime juice
  • 1/2 cup chopped cilantro
  • 1/4 tsp. salt

The method:

  1. Bring the water to a boil in a large pan.
  2. Stir in the rice. Cook uncovered at a medium boil for 12 minutes.
  3. Drain the rice in a colander.
  4. Put rice back in cooking pot. Stir in cilantro, lime juice and salt.

To make the burrito bowls, assemble the ingredients to your liking and enjoy! We also added some Pico de Gallo to the dish and sautéed bell peppers. Yum!

Triple Smoky Mac ‘n’ Cheese and More Football Food!

Well, it’s football season folks! As a vegetarian, it’s a lot of fun to get crafty in order to entertain your man-friend and a couple of his buddies. Nick wanted to entertain a group of his friends for the UofA game that was on Saturday night. I went to ASU myself, so I had to put my “big girl” pants on and buck up and cheer on the Wildcats while flipping back and forth to the Sun Devil game. Both teams won, thankfully – but I don’t think I‘ll be able to stay so neutral for the ASU vs. Arizona game come November. Get your claws out, Jorgenson…

We decided on grilling some burgers, and preparing mac n’ cheese and a salad for side dishes. I left Nick to grill while I prepared the side dishes. The boys has savory beef patties and Nick grilled up a nice Gardein burger for me J.

I felt the urge to impress Nick’s friends since one of them had just come back from Mongolia (figured he wanted some traditional cheesy and yummy tailgating food), and I was in a room full of UofA boys. I’m sure most people are aware of the rivalry between ASU and UofA… so the chances of a roast were very high. I couldn’t just make typical mac n’ cheese, so I opted for what I like to call Triple Smoky Mac n’ Cheese. As for the salad – I went with Alicia Silverstone’s Sexy Inspired Salad.

I want to give a big shout-out to Dave for chopping an avocado like a champ. I’m serious – dude’s got mad skills.

I’m hoping the yum-factor of the side dishes wiped their memory clear of the fact that I am a Sun Devil (and proud of it)!

Triple Smoky Mac ‘n’ Cheese

The Ingredients:

  • 1 pound elbow macaroni (I used shells because thats what I had on hand)
  • 6 tablespoons (3⁄4 stick) unsalted butter
  • 1⁄4 cup all-purpose flour
  • 4 cups whole milk
  • Half an onion, finely diced
  • 1 tablespoon smoked paprika
  • 1 teaspoon fresh rosemary leaves, minced
  • 1 canned chipotle chile in adobo sauce, minced, or
  • 1⁄4 cup Frontera brand chipotle salsa
  • 1 teaspoon dried oregano
  • 1⁄4 teaspoon nutmeg (preferably freshly grated)
  • 8 ounces smoked cheddar, grated, or substitute regular cheddar if you can’t find smoked cheddar
  • 8 ounces smoked mozzarella, grated
  • Kosher salt
  • 1⁄2 cups Homemade Bread Crumbs made with 2 cloves minced garlic added. Recipe in the book.

The Method:

1. Bring a large pot of salted water to a boil. Boil pasta according to package directions, draining when it is just becoming al dente. This will bake more in the oven, so don’t overcook it. Drain, transfer it to a bowl, and toss with 2 tablespoons of the butter.

2. Preheat the oven to 350°F and grease a 9 x 13-inch baking dish.

3. Melt the remaining 4 tablespoons butter in a medium saucepan over medium-low heat. Sprinkle in the flour and whisk pretty constantly for 3 minutes. Whisk in the milk. Add the onion, smoked paprika, rosemary, chipotle, oregano, and nutmeg. Bring to a gentle simmer and keep cooking, whisking occasionally, until the sauce begins to thicken, about 5 minutes.

4. Reduce the heat to low. Whisk in the grated cheeses, a handful at a time, stirring each addition of cheese until melted. It is important to do this gradually, to avoid graininess.

5. Taste the sauce and adjust the seasoning to your preference. It will probably need just a little salt, depending on the cheeses. Add more chipotle if you’d like it hotter. Remember that the sauce should be pretty intense, because it needs to flavor a full pound of pasta.

6. Stir the macaroni into the sauce. Pour the pasta into the baking dish. Scatter the bread crumbs evenly over the top.

7. Bake until you can see bubbling around the sides and the bread crumbs are nicely browned, about 30 minutes. Let the dish rest for 5 to 10 minutes before serving.

Alicia’s Sexy Inspired Salad

The Ingredients:

  • Fresh salad greens such as red leaf, butter lettuce, or romaine (I used Romaine)
  • 1 small handful of arugula
  • 1/2 avocado, peeled and diced
  • 1/2-1 heirloom tomato (optional but nice)
  • 1/2-1/4 medium cucumber, chopped into bite size pieces (peel only if the cucumber is not organic)
  • 4 dandelion greens (optional, but good for you)
  • 1/2 carrot, shaved with a vegetable peeler
  • 3-4 chopped fresh basil sprigs
  • 4-5 chopped fresh cilantro sprigs
  • 1 teaspoon hemp seeds (optional)


  • 2.5 tablespoons truffle-infused olive or extra-virgin olive oil
  • 1.5 tablespoons balsamic vinegar
  • juice 1/2 lemon
  • juice 1/2 orange
  • 1/2 teaspoon grated vegan Parmesan cheese

The Method:

  1. Add all the dressing ingredients together and whisk together.
  2. Get a big salad bowl that makes you happy with a lot of room to toss and play. Wash, tear and throw in the lettuce. Add the arugula, avocado, tomato and cucumber. Top with the dandelion greens, carrot shavings, and herbs. Toss with dressing and sprinkle with the hemp and sunflower seeds.