The Burrito Bowl

Ever since the advent of Chipotle, I think everyone has their own version of this bowl, so here is my take.  All of these ingredients are basic, so feel free to spice up your own bowl or replace any ingredients based on preference, as with every recipe on this blog.  The star of this show is really the cashew sour cream dressing, inspired by the recipe by High Carb Hannah from  It is incredibly versatile, so I use it in just about anything.



  • 2-3 Tbsp. cashew butter
  • Juice of ½ a lemon
  • 1 tsp. apple cider vinegar
  • Water to thin out dressing if needed


  • 1 can beans or 2 cups cooked beans
  • 1 cup cooked brown rice or other grains
  • 2-3 Tbsp. hummus
  • 2-3 Tbsp. salsa
  • ¼ cup onion, chopped
  • ¼ cup tomatoes, chopped (optional)
  • ¼ cup cucumber, chopped (optional)
  • Steamed, mashed sweet potato (optional)
  • Salad greens like romaine or baby spinach
  • Chopped cilantro for garnish
  • Sliced avocado (optional)


  1. For the dressing, mix all of the ingredients together in a small bowl
  2. Add water to reach the desired consistency, which is creamy but pourable
  3. For the salad, mix all of the ingredients together in a bowl
  4. Place on top of dressed greens
  5. Drizzle dressing and spread sliced avocado on top
  6. Sprinkle cilantro on top for garnish
  7. Enjoy!


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