One of our favorite things about America is Chipotle (yes fellow Canadians I know Vancouver got one right after we left).  When we were in Texas for one of Jay’s closest friend’s weddings he introduced us to it’s sheer awesomeness.  We experienced our first encounter with another dear friend, Tang,  who is nothing short of a force to be reckoned with in terms of lifting heavy weight and eating.  As such, Tang polished off two entire Chipotle bowls in that one first sitting.  If that isn’t something short of amazing and a testament to the greatness that is Chipotle than I don’t know what is.

My inspiration stemmed after I had stumbled across a few recipes for a DIY bowl on Pinterest but none of them seemed to stack up (one was a cold version which just didn’t cut it for me).  So I decided to try my hand at a recreation myself, and the results were spectacular.  The thing about Chipotle is everyone’s bowl will taste different depending on what they choose, so I based my creation on a combination of my normal order and Jay’s.  So here is our take on a healthier, cheaper and you can get it in your pajamas version of the coveted Chipotle bowl.  

Homemade Chipotle Bowl

Serves 2 to 3 Hungry People

Ingredients

• 1 to 2 tsps of coconut oil
• 5 cloves of garlic
• 1 red bell pepper
• 1 yellow bell pepper
• 1 orange bell pepper
• 1 jalapeño
• 1 onion
• 1/2 to 3/4 of a cup of cilantro leaves
• 1 very, ripe avocado
• 1 lime
• 1 cup of corn kernels
• 1 1/2 cups of black beans
• Salsa

Directions

1. In a large fry pan add the coconut oil
2. Mince the garlic and add to the pan.
3. Chop all the bell peppers, jalapeño and onion into long thin strips.  Place in the fry pan and sauté.  Continue to cook until char marks appear on the peppers.
4. While the pepper are cooking, mine the cilantro and add once you see char marks on your peppers and the onions are translucent. Continue to cook.
5. Also, while the peppers are cooking scoop the avocado flesh into a bowl and juice the entire lime over top.  Mash with a fork to create an even textured paste.
6. Once the peppers are charred add the corn and black beans and continue to heat through for about 3 minutes.
7. Then, transfer the vegetables to a dish, top with avocado and salsa and serve.

Options

• If you are a meat eater like Jay he simply cooks a chicken breast in the oven and chops it on top.