Food prices have been increasing significantly, impacting the cost of meals like Chipotle’s burrito bowls. Making a comparable burrito bowl at home can be a more budget-friendly and healthier option. This article explores how to recreate a delicious steak burrito bowl at home for less money and fewer calories, while also enhancing the flavor.
The first step is to analyze the composition of a Chipotle double steak burrito bowl. By weighing each component, we can understand the proportions and calorie distribution. Rice contributes the most to the overall weight, followed by steak. Calorie-wise, steak, guacamole, and sour cream are the main contributors. These are areas we can address when creating a lower-calorie version.
A reasonable grocery budget for this project is the cost of two Chipotle bowls. Surprisingly, purchasing all the necessary ingredients, including meat, cheese, and produce, is significantly cheaper than buying two ready-made bowls. A cost-effective strategy is to utilize affordable cuts of meat like chuck roast, which can be sliced thinly and cooked on the stovetop instead of braising.
To improve the taste, several areas can be enhanced. The steak in Chipotle bowls is often lean but lacks exciting flavor and texture. A homemade guacamole sauce with more cilantro and spice, blended with sour cream, can be a flavorful and lower-calorie alternative to separate guacamole and sour cream. The rice can be elevated with a fragrant Mexican-style preparation, and grilling the corn before incorporating it into the salsa adds a smoky depth.
Prepping components in advance streamlines the cooking process, especially for weeknight meals. The steak can be sliced, seasoned with cumin and chili powder, and frozen for later use. Freezing cooked rice is also a time-saving technique. Portions of seasoned steak and cooked rice can be stored in the freezer for easy access when assembling the bowls.
Frozen steak strips seasoned with cumin and chili powder.
Cooking the frozen steak is simple. Place it directly on a hot griddle without adding extra oil. Allowing it to crisp on one side before flipping enhances both texture and flavor. Salt and a spritz of lime juice are added after cooking. The frozen rice can be reheated in the microwave while the steak cooks.
Seared steak strips on a griddle.
The corn salsa is prepared by grilling corn on the cob, then slicing off the kernels and mixing them with chopped cilantro stems, shallots, salt, and lime juice. This salsa benefits from resting for 30 minutes to an hour, allowing the flavors to meld. Black beans are simmered with serrano peppers, garlic, salt, and smoked paprika for a flavorful side. Finally, a cilantro-lime avocado crema, made with low-fat sour cream or yogurt, avocado, cilantro, adobo seasoning, and lime juice, provides a creamy and flavorful topping.
Corn on the cob grilling on a griddle.
Assembling the homemade burrito bowl involves layering the beans, crema, shredded lettuce, corn salsa, seasoned beef, pepper jack cheese, and more crema. This homemade version is significantly cheaper and lower in calories than the Chipotle equivalent while boasting more beef and a superior flavor profile. The crispy steak, zesty corn salsa, smoky beans, and fresh crema create a delicious and balanced meal.
A finished homemade burrito bowl with all the components.
The key improvements in the homemade version are the charred and crispy steak, the extra lime juice in the corn salsa, and the reduced reliance on cheese and sour cream. This results in a lighter, more flavorful, and textured bowl with less dairy and fewer calories. Prepping the steak and rice in advance significantly reduces the overall cooking time, making this a practical and enjoyable meal for any day of the week.
