Oat Burrito Bowls
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Oat Burrito Bowls

Build a better burrito bowl with all of your favorite toppings on a base of healthy, fiber-rich steel cut oats.

Type d’avoine Avoine coupée à la lame d’acier
Temps de préparation 25 minutes
Temps de cuisson 30 minutes
Temps total 55 minutes
Sert 4 people


For the oats:

  • 1 cup steel cut oats (250 ml)
  • 3 cups water (750 ml)
  • 1/2 tsp salt (2.5 ml)

For the crema:

  • 1/2 cup sour cream (125 ml)
  • 1 Tbsp lime juice fresh (15 ml)
  • 2 Tbsp cilantro leaves finely chopped (30 ml)

For the bowls:

  • 2 chicken breasts approx. 6 - 8oz each (170 - 225g)
  • 1 cup black beans (canned) drained, rinsed and heated (250 ml)
  • 1 cup corn (canned or frozen) heated (250 ml)
  • 1 avocado diced
  • 1/2 cup cheddar cheese or Monterey Jack cheese, grated (125 ml)
  • 1/2 cup salsa or pico de gallo (125 ml)


To make oats:

  1. Bring water to a boil. Stir in oats and salt. Reduce heat to simmer and cook, stirring occasionally, for 20-25 mins.

To make crema:

  1. For cilantro-lime crema: Stir together sour cream, lime juice and cilantro. Season to taste with salt and set aside.

To make chicken:

  1. Season chicken breasts to taste with salt and pepper and grill until cooked through, then slice or dice into bite-sized pieces.

To assemble:

  1. Divide oats between four bowls.
  2. Top with beans, chicken, corn, cheese, avocado, salsa and cilantro-lime crema.

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