By Burrito Bowls with Pico de Gallo & Chipotle Aioli is a comfort-food classic made simpler for home cooks. With everyday ingredients and reliable technique, it delivers big flavor with little effort.
Burrito Bowls with Pico de Gallo & Chipotle Aioli captures the essence of drinks while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Burrito Bowls with Pico de Gallo & Chipotle Aioli becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
PREPARATION STEPS
Prepare the Protein:
In a bowl, combine the chicken or steak strips with olive oil, chili powder, cumin, salt, and black pepper. Mix well to coat the meat evenly.
Heat a skillet over medium-high heat. Add the seasoned protein and cook for about 5-7 minutes, or until cooked through and browned. Remove from heat and set aside.
Make the Pico de Gallo:
In a medium bowl, combine diced tomatoes, chopped red onion, chopped cilantro, minced jalapeño (if using), lime juice, salt, and pepper. Mix well and set aside to let the flavors meld.
Prepare the Chipotle Aioli:
In a small bowl, whisk together mayonnaise, chipotle pepper in adobo sauce, minced garlic, lime juice, salt, and black pepper until smooth. Adjust seasoning to taste.
Assemble the Bowls:
In serving bowls, layer the cooked rice, cooked protein, and top with pico de gallo. Drizzle with chipotle aioli and garnish with chopped cilantro.
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 10 min | Cook: 0 min | Total: 10 min | Servings: 2 | Calories: ~150 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Breakfast pastries; Light snacks; Fruit salad
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
