These delicious and nutritious burrito bowls are always a hit! Everything we serve at CSG is made according to the varying dietary restrictions and preferences of our campers and veterans. In honor of What Different Can Do, we’re highlighting a recipe that is especially good for kids on the spectrum because it’s allergen free and nutrient dense, loaded with protein, fiber, and good fats! Check out the recipe below or download it here.
POLLO ASADO BURRITO BOWLS
w/ Quinoa, Black Beans & Dairy-Free Cilantro Lime Ranch
Ingredients
For the Pollo Asado
- 3 # chicken thighs, boneless skinless
- ½ C orange juice (freshly squeezed)
- ¼ C lime juice (freshly squeezed)
- ¼ C olive or avocado oil
- 2 TS salt
- 3 cloves garlic
- 2 TS onion powder
- 2 TS Mexican oregano
- 1 TS ground cumin
- 1 TS black pepper
- 2 TB chili powder
For the Burrito Bowl
- 10 C quinoa, cooked
- 3 C black beans, cooked
- 3 stalks corn, corn removed from cobb
- 4 Roma tomatoes, seeded & diced
- 4 avocados, diced
- 1 red onion, small diced
- 1 lime, juiced
- cilantro, rough chopped for garnish
For the Ranch
- 2 C Veganaise or dairy-free yogurt
- 1½ C cilantro, loosely packed
- 1 jalapeño, seeds removed (optional)
- 2 limes, zested & juiced
- 1 TS garlic powder
- 1 TS onion powder
- 1 TS salt
- 1 TS pepper
- 1 TS dried dill
- ½ C dairy free milk or water (unsweetened,
non-flavored milk is best)
Instructions
- Combine all pollo asada ingredients with the chicken and marinate for at least 4 hours, or overnight.
When ready to cook, the recipe is best grilled, but it is also great pan fried, sauteed, or roasted
in the oven. Cook, dice and set aside for when ready to assemble your burrito bowls. - For the dairy free ranch, combine all ingredients in a food processor, blender, or you can even
use an immersion blender. - When all the burrito bowl ingredients are cooked and prepped, you’re ready to assemble! The
beautiful thing is that everyone can build their bowl the way they want!