Southwestern Burrito Bowl
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I’ve been making this Southwestern Burrito Bowl for years - I figured it was time I share it!
Now, I’m fully aware that Burrito bowls are nothing new, and you’ll see several other versions of this floating around on the internet. What I love about this particular recipe though is the Jalapeno Lime Ranch on top… it seriously makes a meal, and you’ll want to put it on everything after trying it once!
This is great for a weeknight meal, and also makes great leftovers. The roasted vegetables mixed with black beans, avocado, and ground meat seasoned with the nostalgic taste of taco seasoning (or maybe it’s just me that finds it a nostalgic flavor??) and all sit on a bed of brown rice, then topped with the creaminess and slight heat of Jalapeno Lime Ranch. It’s filling, flavorful, and healthy!
This meal is gluten-free, dairy-free (if you don’t make the Jalapeno Lime Ranch), and the ground turkey can easily be substituted with roasted Zucchini if you would prefer to make this a meatless meal.
Let me know if you have any questions or comments down below, or feel free to tag me @theflouredcountertop on Instagram and let me know you’ve made it. Thanks for stopping by!
Southwestern Burrito Bowl
Ingredients
- 1 large Sweet Potato (chopped)
- 2 tsp Montreal Steak Seasoning (Divided)
- 1 Red Bell Pepper (chopped)
- 1 White or Yellow Onion (chopped)
- 2/3 cup Corn from the cob ( about three cobs)
- 1/2 tsp Garlic Salt
- 1 lb Ground Turkey *
- 1 Packet (2 Tablespoons) Taco Seasoning
- 1/4 cup Water
- 1 Avocado (sliced)
- 1 15oz can Black Beans (drained)
- 4 cups Brown Rice (cooked)
- 1 batch Jalapeno Lime Ranch (see below)**
- 1/3 cup Buttermilk
- 1 cup Plain Yogurt or Sour Cream
- 3-5 Tbsp canned diced Jalapeno (Depending on your spice tolerance)
- 1 Tbsp Ranch Seasoning
- Salt and Pepper to taste
- 1 Ripe Avocado
- 1/4 cup Lime Juice
Instructions
- Preheat your oven to 425º. Chop up your Sweet potato, Red Bell Pepper, and Onion. On one side of a baking sheet, Add the chopped Sweet Potato, then sprinkle with 1 tsp Montreal Steak Seasoning and a little bit of Olive Oil. Toss together, then place in the oven for 10 minutes. After 10 minutes, add in the chopped Red Bell Pepper, 2/3 cup corn, and Onion. Toss those with 1/2 tsp Garlic Salt, 1 tsp Montreal Steak Seasoning, and some olive oil. Bake for 10 more minutes, or until the Sweet potatoes are soft and the onion and bell peppers have softened, but still have a bit of crunch to them.
- While your Vegetables cook, start browning your Ground Turkey on medium heat in a pan on your stove top. When cooked through, add 1 packet (or 2 tablespoons) of Taco Seasoning and 1/4 cup water and let it simmer, covered, for about 5 minutes at medium low.
- When both the meat and vegetables are done, divide all the toppings (including the drained can of black beans and sliced avocado) evenly between the bowls (this should make four big portions), then top with Jalapeno Lime Ranch. Enjoy!
- Combine all of the ingredients in a food processor or blender- 1/3 cup of Buttermilk, 1 cup plain yogurt or sour cream, 3-5 tablespoon canned diced jalapeño, 1 tbsp Ranch Seasoning, Salt and pepper to taste, 1 Ripe Avocado, and 1/4 cup Lime Juice.
- Blend until smooth. Pour as much or as little over your Southwestern Burrito Bowl. Enjoy!
Notes:
*If you prefer to make this meal meatless, you can swap out the Ground Turkey with 1 large chopped Zucchini. Just add in another 1/2 tsp of Montreal Steak Seasoning, and start baking them when you bake the sweet potatoes.
** If you don't want to take the extra time to make the Jalapeno Lime Ranch, or you're trying to go dairy free, any Green or Red salsa will work great as a sauce for this too