13 May 2021

Burrito Bowls - Carne Molida Burrito Bowls

Burrito Bowls - Carne Molida Burrito Bowls / www.delightfulrepast.com

This post is thanks to the prodding of my friend, Jo, who is a huge fan of
The Bowl. What I like about bowls, besides great flavor, is you can prepare all the components a day or more ahead, then have a wonderful meal on a busy weeknight with no muss no fuss.

It's perfect for make-ahead meals. I put the rice, meat, beans, and corn in microwavable Pyrex 3-cup rectangular storage dishes, put the lid on, and refrigerate until serving time. Put the cold add-ons—avocado, tomato, shredded cheese, sauce, etc—in a separate smaller container.


Burrito Bowls (this image, my watercolor sketch of the avocados) / www.delightfulrepast.com
Couldn't resist doing a little watercolor sketch of the avocados!


I'm thinking ahead to when we might actually be able to have people over again. And the great thing about bowls is they are easily customizable. With everyone eating differently these days, with the right assortment of components you can have something for everyone, whether they're paleo, keto, vegetarian, vegan, pegan, gluten-free, grain-free, whatever.

But this bowl is just rice, beans, corn, ground beef, avocado, tomato, cheese, and a zesty creamy sauce, plus whatever garnishes you like. I chopped the red bell pepper, onion, and jalapeno very finely by hand for the sauce because I prefer that texture; but you could just chop it coarsely if you wanted to throw everything in the blender and make a perfectly smooth sauce.

Are you a fan of The Bowl? I'm pretty particular about tortillas, and unless I'm making my Homemade Flour Tortillas, most of the time I just as soon skip the flour tortillas, so a burrito bowl is perfect for me. What other kinds of bowls do you like?


Burrito Bowls - Carne Molida Burrito Bowls / www.delightfulrepast.com
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Burrito Bowls - Carne Molida Burrito Bowls


(Makes 4 generous servings)

The Sauce

(Makes about 1 cup)

2 teaspoons extra virgin olive oil
1/3 cup (2 ounces/57 grams) finely chopped red bell pepper
2 tablespoons (0.625 ounces/18 grams) finely chopped onion
2 tablespoons (0.625 ounces/18 grams/1 medium, about 3 inches long) jalapeno pepper, finely chopped
1/3 cup (2.45 ounces/69 grams) mayonnaise
Scant 1/2 cup (4 ounces/113 grams) sour cream
1 tablespoon red wine vinegar
1/4 teaspoon coarsely ground black pepper
1/4 teaspoon cumin
1/4 teaspoon oregano
A bit of water, if needed, to thin the sauce

The Cilantro-Lime Rice

1 cup (6.625 ounces/188 grams) white basmati rice
1 1/2 cups (12 fluid ounces/355 ml) water
1/4 teaspoon salt
1 small bay leaf
2 tablespoons chopped cilantro
1 tablespoon freshly squeezed lime juice
1/2 teaspoon extra virgin olive oil

The Carne Molida

(Makes about 2 2/3 cups)

1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon oregano
1/2 teaspoon powdered ancho chiles
1/2 teaspoon powdered anaheim chiles
1/4 teaspoon cumin
1/8 teaspoon crushed red peppers
2 tablespoons extra virgin olive oil
1 pound (16 ounces/454 grams) very lean ground beef (or turkey)
1 tablespoon unbleached all-purpose flour
1/2 cup water
4 teaspoons organic ketchup

The Other Stuff

1 15-ounce (425 grams) can black beans, rinsed and drained
1 15-ounce (425 grams) can organic whole kernel corn, drained
1 1/2 packed cups (6 ounces/170 grams) coarsely shredded cheddar cheese
Chopped tomato, sliced or diced avocado, shredded lettuce, sour cream, white corn tortilla chips

1 In 1-quart saucepan, cook red bell pepper, onion, and jalapeno in olive oil about 8 minutes, until very soft; let cool. Stir in remaining sauce ingredients. Cover and refrigerate for at least 3 hours. Taste and adjust seasoning.

2 In 2-quart saucepan, bring rice, water, salt, and bay leaf to a boil. Reduce heat to very low, cover, and simmer for 15 minutes. Let stand off heat, covered, for 10 minutes. Uncover, remove bay leaf, fluff with fork, then stir in cilantro, lime juice, and olive oil.

3 In small bowl, stir together sugar, salt and spices. Heat skillet (I use this All-Clad stainless steel 12-inch fry pan), and add oil. If you like, cook a little chopped onion before adding beef to the skillet. Add the beef, breaking it up quite finely and browning it well. (Really well. I mean, I think ground beef that is merely "grayed" rather than browned is seriously unappetizing!)

Note: If using ground beef or turkey with more fat, you will need to drain off the fat once the meat is thoroughly browned.

4 Stir in the seasoning mixture, cooking for a minute to bloom the spices. Stir in the flour, mixing it in well with the meat, cooking for a minute. Stir in the water and ketchup, and cook until water is nearly gone. (This little touch of ketchup is not enough to make the meat taste "ketchup-y;" it's just enough to add a certain something.)

5 Get "the other stuff" ready. Divide ingredients among four bowls or glass storage dishes that hold 3 to 4 cups. You can just eyeball it, but these are the approximate measurements:

The Rice: About 2/3 cup per bowl
The Meat: About 2/3 cup per bowl
The Beans: About 3/8 cup per bowl
The Corn: About 3/8 cup per bowl
*The Cheese: About 3/8 cup per bowl
The Sauce: About 1/4 cup per bowl, at the most

Garnish with: cilantro, tomato, avocado, sour cream, tortilla chips, pico de gallo, red bell pepper, whatever you like.

* I just use regular cheddar cheese, but a good brand of non-dairy vegan cheese is Miyoko's Creamery cultured vegan farmhouse cheddar.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support.

Jean

47 comments:

Angie's Recipes said...

I love the combo of flavours. This surely makes a great meal...filling, delicious and comforting.

Thomas "Sully" Sullivan said...

So that’s what you call them. “Bowls” by any name are the great conglomerate meal(s). For me, they are largely a way to clean the fridge, keep food from spoiling, and an adventure in new combos. Like you say, also a good way to cut down on future meal preps. But that avocado painting you did, no shortcuts there, no one-size-fits-all. Your stand-alone art deserves time and nurturing. Hope you put that on the menu every day…

Jean | DelightfulRepast.com said...

Thanks, Angie. And those three things sound like a goal for every meal!

Jean | DelightfulRepast.com said...

Thanks so much, Sully. Glad you appreciate bowls. AND my avocado painting! I need to find a way to "put [painting] on the menu every day." Will work on that!

Lynn said...

Jean, love the Bowls! Great idea to share for any that are looking to have lunch or
dinner ready to heat and eat or even eat cold. With just 2 of us here, I am always
cooking for a couple days then take a break by having leftovers. Good way to leave
hubby at home with an easy to warm meal. Love your art of course. Lynn and Precious

ellen b. said...

I'm going to have to try making that sauce! Sounds delicious.

TONY said...

"Are you a fan of The Bowl?" Its funny how two countries with the same language use it differently sometimes. Of course we use the term, bowl, a bowl of fruit, a bowl of porridge, a bowl of cereal, a bowl of rice etc but , "a bowl," referring to a meal of various ingredients, I haven't come across that before. Looks nice though. All the best, Tony

Jean | DelightfulRepast.com said...

Thank you, Lynn (and Precious)! Yes, isn't it wonderful cooking ahead? Then it's like a night out, with no cooking and no clean-up after dinner!

Jean | DelightfulRepast.com said...

Thanks, Ellen. Let me know how you like the sauce!

Jean | DelightfulRepast.com said...

Tony, how interesting! I hadn't thought to wonder whether you had "Bowls" in the UK. You'll have to try this one and let me know what you think!

Kitchen Riffs said...

This looks SO flavorful. And easy. Can't beat easy! Well, as long as there's flavor involved. :-) Nice recipe (and avocado painting) -- thanks.

Pauline Wiles said...

My goodness, yes please, I love bowls. The comfort food, fork-only mini-buffet combination is right up my street. Plus, anything that is topped with avocado and cheese is fine by me!

gfe--gluten free easily said...

I really love these kinds of meals. Not just because you don't have to prepare food right before you eat but because of all the flavors and textures. The combination always feels like such a feast! Love your painting per usual. Just lovely!

Shirley

Jean | DelightfulRepast.com said...

Thanks, John. Easy and flavorful is a combination that can't be beat, especially for summer cooking.

Jean | DelightfulRepast.com said...

Pauline, thank you. Yep, I agree, anything topped with avocado and cheese is fine by me! I'd eat a piece of cardboard with avocado and cheese on it!

Jean | DelightfulRepast.com said...

Shirley, thanks so much. I have such fun painting fruits and vegetables! And you're right, a combination of flavors and textures does feel like a feast--I love that!

Sherry's Pickings said...

well i guess we do have poké bowls here - wonderful bowls of rice and sushi but other than that, bowls isn't a word we use for this. Sounds great tho. and i LOVE your painting.

Dee | Grammy's Grid said...

Hubby would like this since he loves avocados! Nice artwork you did! Thanks so much for linking up with me at the Unlimited Link Party 25. Pinned!

Jean | DelightfulRepast.com said...

Thanks, Sherry. I hadn't even thought of poke bowls. They're very popular here, apparently, and I'm sure I'd like everything about them except the raw fish. But I could make myself one with cooked fish. Thanks for sparking that idea! And I'm glad you like my painting!

Jean | DelightfulRepast.com said...

Thanks so much, Dee. AND for noticing my avocado painting. Pins are always appreciated.

Chef Mimi said...

I wish I could paint!!! Beautiful. And I love this bowl. I don't do bowls cause I'm old and stubborn and hate food trends, but all of this could be on a plate and I'd be super happy! I love all of the elements.

Jo said...

That is a great bowl, Jeani! Sweet of you to say it was prodding from me to get you to do one for your blog.
AS a matter of fact, I just happen to be making one myself for dinner tonight!
I too, love your avo painting.:)

Jean | DelightfulRepast.com said...

Oh, Mimi, thanks so much. AND for the laugh—"old and stubborn and hate food trends." Nobody hates trends, food or otherwise, more than I do; but I think The Bowl has been around for at least a decade, so I can eat it and write about it without feeling icky! 🤣

Jean | DelightfulRepast.com said...

Thanks, Jo. I just ate the last of my stash of perfect little avocados. Must get more, to eat and to paint!

Victoria Zigler said...

That's a great meal idea, and - as you said - very customizable. Bet it would work perfectly with finely chopped mushrooms in place of the meat, and it would be easy to find vegan alternatives to the dairy parts.

April Harris said...

I do love your illustrations, Jean! You are very talented in the kitchen and at the easel! I always enjoy creative bowls like this once, although I haven't seen the series The Bowl yet. It's really nice how adaptable this recipe is, although I quite like it exactly as you have made it! Thank you for being a part of the Hearth and Soul Link Party Community and for all your support. Have a lovely weekend.

Jean | DelightfulRepast.com said...

Thanks, Victoria! Yes, it's so easy to make it vegan. I'd do my carne molida mixture with lentils instead of meat. And they've recently come out with some really good vegan cheeses.

Jean | DelightfulRepast.com said...

Oh, April, thanks so much! AND for doing Hearth and Soul. Happy Springtime!

Victoria Zigler said...

Yes, they have.

Dee | Grammy's Grid said...

Visiting again to say thanks so much for linking up with me at the Unlimited Link Party 26. Pinned again!

Susan J Meyerott, M.S. said...

Ahem, Jean. I think 'I told you so' is in order. It pays to be brave and postpone judgment on your own art. Food and art are such a great combination! Your avocado art IS lovely.

Love the burrito bowl too!

Jean | DelightfulRepast.com said...

Thanks so much, Dee! Much appreciated.

Jean | DelightfulRepast.com said...

Sue, thank you! Your encouragement means a lot. I quite possibly would have never gotten brave enough to start putting it out there without your gentle prodding!

Phil in the Kitchen said...

I'm a big fan of a bowl and I would love the flavours you've put together here. It would be perfect for relaxed get-togethers and it's so useful to be able to adjust the bowls to individual tastes and dietary needs. I think that getting a bowl at a gathering is a bit like being given a present to unwrap. Here in England, though, I have to be careful who I give a bowl to because, around a decade or so ago, bowls became "the thing" at corporate events, receptions and suchlike. It was a great idea but many commercial bowls weren't anywhere close to your standard and so they became something to be avoided. As a result I tell guests that it's not a bowl, it's an individually tailored meze that just happens to be in a bowl.

Marilyn Miller said...

This would be very popular in my household. My son is a huge bowl fan. Most often we have curry's in a bowl, but I love this idea. Thanks!

Jean | DelightfulRepast.com said...

Thanks, Phil. I love that idea of "an individually tailored meze that just happens to be in a bowl"! I think I'd trust any meal YOU cooked!

Jean | DelightfulRepast.com said...

Marilyn, thank you! I love curries, too, so maybe that will be next!

Cocoa and Lavender said...

Fantastic meal, Jean - the sauce sounds perfect!

Jean | DelightfulRepast.com said...

Thanks, David. I think the sauce is the most important part of a bowl!

Lowcarb team member said...

Wonderful combination of flavours ...

I like your avocado art, it looks very good.

All the best Jan

Jean | DelightfulRepast.com said...

Jan, thank you so much!

Red Rose Alley said...

The burrito bowls are a clever idea, Jean. I love all the foods you have in there. My friend, Mia, used to own a taqueria and she would make me carnitas tacos all the time, which were so Yummy. I think avocado makes everything taste better. This looks wonderfully delicious.

~Sheri

Jean | DelightfulRepast.com said...

Thanks, Sheri! Ooh, I love carnitas tacos; you could make this bowl with carnitas, too. I'm with you on the avocado. When domestic avocados are in season, I eat them constantly!

Marilyn @ MountainTopSpice said...

I love anything Mexican, and right now we are trying to cut out any extra grains and sugar, so this would be perfect for us to try. Thank you for sharing the recipe!

Jean | DelightfulRepast.com said...

Marilyn, thank you. Mr Delightful is a real taco and burrito fan, but he loves the bowls, doesn't seem to miss the tortillas at all when we have bowls.

Pam said...

Jean, that looks absolutely delicious! That is the kind of food I crave all the time. I also love your avocado painting!

Jean | DelightfulRepast.com said...

Pam, thank you, and thank you for noticing my avocado painting! I just made this again last night—Mr Delightful just loves it!

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