Spicy Chorizo and Potato Burrito Bowl
Sizzling chorizo and crispy roasted potatoes layered over rice with black beans and fresh lime-cilantro crema for bold meal prep.
Ingredients (serves 4)
- 1 lb chorizo
- 1.5 lbs potato
- 2 cups rice
- 1 can black beans
- 1 onion
- 1/2 cup cilantro
- 2 limes
- 3 tbsp olive oil
- 1 tsp cumin
- salt
- black pepper
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Save this recipeInstructions
- 1
Preheat oven to 400°F. Cook rice in a pot with 4 cups water and salt, covered, until tender, 18 minutes.
- 2
Cut potatoes into 3/4-inch cubes. Toss with 2 tbsp olive oil, salt, and pepper. Spread on a baking sheet.
- 3
Roast potatoes for 28 minutes, stirring halfway, until golden and crispy.
- 4
Remove chorizo from casing and crumble into a skillet. Cook over medium-high heat until browned and cooked through, 8 minutes.
- 5
Dice onion, chop cilantro. Drain beans and warm gently with 1 tbsp olive oil, cumin, salt, and pepper.
- 6
Squeeze lime juice into cooked rice and stir in cilantro.
- 7
Divide cilantro-lime rice into four containers. Top with roasted potatoes, cooked chorizo, warm beans, and diced onion.
