Chipolte Homemade Burrito Bowl

 

 

When we moved here I was beyond excited about having Chipotle, they’re not perfect but they are a great compromise restaurant that we do fine at while on the GAPS (grain free) diet.

But after eating there the second time I realized how easy, cheap, and fun it would be to just replicate their Burrito Bowl at home! By pre-soaking the beans I can reduce the phytates and starch in them, and then I can cook them low and slow in chicken stock to add additional amino acids and gelatin, which is so healthy for the gut.  We omit the rice, but if you wanted you could cook rice in chicken stock as well.

Make At Home Chipotle Style Burrito Bowl

Serves 4, and leftovers are excellent the next day as well

2 pounds ground beef, browned (buy grassfed beef here)
For the beef:{1/2 teaspoon sea salt, 1 teaspoon smoked paprika, 1 pinch cayenne, 1/2 teaspoon ground cumin}
3-4 cups cooked navy beans, detailed below
4 tomatoes, chopped
1 onion, diced
1 bunch fresh parsley, diced
1-2 cups grated cheese
1-2 cups yogurt or cultured cream- as sour cream (Recipe here)
Guacamole (recipe below)
1 head lettuce

Season beef and start browning in a cast iron or stainless steel skillet over medium-high heat, breaking up the beef as it cooks.

As the beef browns, chop the tomatoes, onions, and parsley and toss together. Grate the cheese.

Wash and tear lettuce, place in bowls.

Top lettuce with beans, meat, tomato mixture, cheese, guacamole, and sour cream.  Each person can adjust the toppings as they desire.

Bean directions- to be started ahead of time:

Do you like reminders on your calendar to start things like this ahead of time? Whole foods diets need all sorts of preparation instructions and the Grain Free Meal Plan has those all built in- never forget to soak beans, culture veggies, or make yogurt again! 

Soak beans: Rinse one pound (2 cups) of navy beans in a colander, removing any rocks or debris that may be in the package.  Put in a large bowl (they will swell to triple their current size) and cover with filtered water so that they are covered by an inch or more.  Allow to soak for 24 hours, changing the water once during this time period.

Cook soaked beans in crock pot overnight (or all day) on low with 2 quarts chicken stock and 2 quarts of water, adding a pinch of baking soda if they do not get soft. Add salt to taste, approx 1 tablespoon. Extra beans can be frozen for easy use later!

Guacamole:
Ingredients:
2-3 ripe avacados
2 cloves garlic
1 teaspoon cumin
1/2 teaspoon sea salt
Juice of one lemon

Directions:
Press two cloves of garlic through a garlic press. Add in 1 teaspoon of cumin, ½ a teaspoon of salt, the juice of one lemon, mix. Mash in 2-3 ripe avocados with a fork. If storing, press plastic wrap right up against the guacamole to help prevent it from oxidizing and turning brown, store in the fridge for a couple hours