Crunchy Burrito Bowl

I was strolling through the store the other day, and as I walked down the chip aisle I saw a bag of organic blue corn chips. I had never noticed this product before, and I was super excited when I saw the Non-GMO label on it as well. I grabbed the bag and tossed it into my cart. I was also thinking of a good, quick, inexpensive dinner idea as well. I was at a loss until I hit the frozen food aisle. When I passed by the frozen burritos everything clicked...

I grabbed a few more items, but I already had almost everything I needed at home to make a fabulous burrito bowl. This recipe is now one of my favorites, and I also had another burrito bowl for lunch and dinner the next day. Burrito bowls are such great recipes because there are tons of inexpensive ingredient options, flavor combinations, and toppings to explore. 

Fresh, crisp, crunchy, savory, simple and only eight ingredients!

Author: The Sensible Vegan
Recipe Type: Main, Burrito Bowl
Cuisine: Vegan
Serving: 2

Ingredients

• 1/2 cup organic black beans
• 1/2 cup organic sweet corn
• 1 oz. sea salt blue corn chips
• 1/4 cup Daiya cheddar style shreds
• 3.2 oz. Tofurky Slow Roasted Chick'n 
• 3 cups organic romaine salad
• 1/4 cup diced red onion
• 1/3 medium avocado

Instructions   

1. Prepare chick'n and set aside. Refrigerate unused portion.
2. Place romaine salad in large bowl.
3. Top with black beans, corn, onions, and Daiya cheese.
4. Top with chick'n and avocado slices.
5. Top with blue corn chips.
6. Serve and enjoy!

Nutrition Information

Serving size: 1 bowl  Calories: 347  Fat:  20.8g
Sat Fat: 1.9g  Carbohydrates: 33g   Sugar: 5g    Sodium: 489mg
Protein: 22g

​Please let me know how you like this recipe. I'd love to hear from you! Post your photos #thesensiblevegan. Thank you!