Chipotle Broccoli Rabe Burrito Bowls
How do you improve a burrito? Well, you put it in a bowl, of course. Packed with brown rice, black beans, jalapeño peppers, and capped with a spicy chipotle broccoli rabe, your dish will practically be overflowing with bold flavor. Perfectly suitable for either lunch or dinner, and appealing to both kids and adults, this bowl makes a versatile meal and a fun twist on Mexican cuisine.
Recipe by Alana Kysar
A Hawaii native currently residing in Los Angeles, Alana’s cooking and lifestyle blog is called Fix Feast Flair. The 2015 Readers’ Choice in the “Best New Voice” category at the Saveur Food Blog Awards, the page is filled with inventive recipes, envy-inspiring travel writing, and beautiful photography.
Ingredients
- 20 broccoli rabe stalks, trimmed and cut into 1” pieces, stems and leaves/crowns divided
- 2 Tbsp olive oil
- 3 cloves of garlic, peeled and thinly sliced
- 1 chipotle pepper in adobo sauce, finely chopped
- 1/8 tsp ground cumin
- 1/8 tsp dried oregano
- Salt and pepper, to taste
- 2 1/2 cups cooked brown rice
- Juice of 1 lime, divided
- 1/4 + 1/3 cup fresh cilantro, finely chopped, divided
- 3/4 cup frozen or fresh corn kernels, defrosted if frozen
- 2 vine ripened tomatoes, diced
- 1 large haas avocado, diced
- 3/4 cup cooked black beans, heated
- 3-4 red radishes, thinly sliced
- 1/4 cup shredded cheddar cheese
- 1/2 jalapeño, membrane and seeds removed, finely diced, optional
Directions
1. Fill a medium pot with enough water to cover broccoli rabe stalks and bring to a boil. Add 2 Tbsp kosher salt to water after it comes to a rolling boil and immediately add chopped broccoli rabe stems. Cook for a minute before adding leaves and crowns. Cook for 2 more minutes then drain and thoroughly dry.
2. In a heavy skillet, heat olive oil on medium-low heat until shiny. Add garlic slices and sauté, stirring often, for 3 minutes or until soft and fragrant. Add the chopped chipotle, cumin, and oregano, and stir to combine. Add the broccoli rabe to the pan and stir well to evenly coat with the chipotle-garlic. Cook for 2-3 minutes, adding salt and pepper to taste, then transfer to a bowl.
3. In a separate bowl, toss cooked brown rice with half of the lime juice and 1/4 cup of finely chopped cilantro.
4. Combine the remaining lime juice and cilantro with the corn, tomatoes, avocado, jalapeño (use as much or as little as you like), and salt and pepper, to taste to make a quick avocado-corn-pico de gallo. Gently toss to combine.
5. To assemble bowls, divide rice into 2 bowls. Arrange broccoli rabe, avocado-corn-pico de gallo, black beans, radish slices, and shredded cheese on top.
6. Serve immediately.
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