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1 hr 10 min. OR LESS

Marukan Mason Jar Burrito Bowls

1 hr 10 min.
3 Servings
Pico De Gallo:
2
Tomatoes, chopped
1/2
White Onion, chopped
1 Tbsp
Cilantro, chopped
1/2
Jalapeño, diced
1 tsp
Salt
Chunky Guacamole:
2
Avocados, cubed
1/4
White Onion, chopped
1/2
Tomato, chopped
2 Tbsp
Cilantro, chopped
2 Tbsp
Lime Juice
1 tsp
Salt
Chicken:
1
Boneless Skinless Chicken Breast, sliced
1/2 Tbsp
Cumin
1 tsp
Chili Powder
1
Garlic Clove, minced
1 tsp
Salt
1 tsp
Pepper
Shrimp:
1/4 lb.
Peeled, Deveined Shrimp
1 tsp
Cumin
1 tsp
Chili Powder
1
Garlic Clove, minced
1 tsp
Cilantro, chopped
Tofu:
11.5 oz.
Extra Firm Tofu
1/2 Cup
Vegetable Broth
1/2 Tbsp
Tomato Paste
1 Tbsp
Chipotle Peppers in Adobo Sauce
1 tsp
Cumin
1 tsp
Oregano
Beans:
1 Can
Black Beans
1
Garlic Clove, minced
Cilantro-Lime Rice:
2 Cups
Pre-Cooked White Rice
2 Tbsp
Cilantro
1/2
Lime, juiced
Other:
1
Bell Pepper, chopped
1 Head
Romaine Lettuce, chopped
To Taste
Shredded Cheese
Avocado Crema:
1.5
Avocados
1
Lime, juiced
1/3 Cup
Sour Cream
1/4 Cup
Cilantro
1 tsp
Salt
1 tsp
Pepper
3 Tbsp or more
Water

INSTRUCTIONS

Pico De Gallo for all burrito bowls:

Combine all ingredients in a bowl and mix together.

 

Chunky Guacamole for chicken and tofu burrito bowls:

Combine all ingredients in a bowl and mix together.

 

Chicken:

Season chicken with cumin, chili powder, garlic, salt, pepper and rice vinegar. Sauté on a medium sized greased pan until nicely browned.

 

Shrimp:

Season shrimp with cumin, chili powder, garlic, cilantro and set aside. Sauté on a medium sized greased pan until no pink is showing, about 5-6 minutes.

 

Tofu:

Marinate tofu with vegetable broth, tomato paste, chipotle peppers in adobo sauce, Yuzu Ponzu, cumin and oregano. Set aside. Sauté on a medium sized greased pan until slightly stained.

 

Beans for all burrito bowls:

Cook Beans according to can instructions and add the minced garlic.

 

Cilantro-Lime Rice for all burrito bowls:

In a medium sized bowl, combine the rice, cilantro and lime and mix together.

 

Avocado Crema for shrimp burrito bowl:

In a food processor, blend together avocados, rice vinegar, lime juice, sour cream, cilantro, salt, pepper and water. If needed add an extra tbsp of water.

 

Chicken Mason Jar Burrito Bowl:

In a 16 oz. Mason Jar, add 1/4 cup of pico, 4 small spoonfuls of beans, 2 spoonfuls of cilantro-lime rice, 3 spoonfuls of chicken, 1/4 cup chopped bell pepper, 2 small handfuls of lettuce, 2 small spoonfuls of guacamole, and shredded cheese to taste.

 

Shrimp Mason Jar Burrito Bowl:

In a 16 oz. Mason Jar, add 1/4 cup of pico, 4 small spoonfuls of beans, 2 spoonfuls of cilantro-lime rice, 3 spoonfuls of shrimp, 2 spoonfuls of avocado crema, 1/4 cup chopped bell pepper, 2 small handfuls of lettuce, and shredded cheese to taste.

 

Tofu Mason Jar Burrito Bowl:

In a 16 oz. Mason Jar, add 1/4 cup of pico, 4 small spoonfuls of beans, 2 spoonfuls of cilantro-lime rice, 3 spoonfuls of tofu, 1/4 cup chopped bell pepper, 2 small handfuls of lettuce, and 2 small spoonfuls of guacamole.

 

Store in the fridge for up to 3 days, when ready to enjoy pour burrito bowl onto a plate!

 

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