Tex Mex Burrito Bowl Recipe

Savor the flavor of the Southwest from the comfort of your own home with this easy recipe from Fertility Foods by Sara Haas and Elizabeth Shaw. Whip this up for a last-minute gathering, your Super Bowl or Oscar party, or just a night in with family.

Plant-based proteins, healthy fats and whole grains make this bowl concept a huge hit in the fertility department. Plus, this meal can be made in minutes, and let’s be honest—we all could use a little less stress in our day, right? Remember, higher stress levels have a direct link to increased rates of infertility, so try to focus on those chances you have to lower your daily stress, like a mess-free meal!

Tex Mex Burrito Bowl
Servings: 4 (1 bowl each)
Gluten Free, Vegetarian

2 cups cooked whole grain (brown rice)
1 can (15 ounces) no salt added yellow corn kernel, rinsed and drained
1 can (15½ ounce) no salt added black beans, rinsed and drained
2 teaspoons olive oil, divided
1 teaspoon chili powder
½ teaspoon dried garlic powder
½ teaspoon smoked paprika
⅛ teaspoon kosher salt
1 jalapeños, seeded and chopped
2 hearts (6 cups) romaine lettuce, chopped
2 cups of store bought tomato salsa
4 ounces sliced avocado
¼ cup (1 ounce) sharp cheddar cheese, shredded (optional garnish)

For the Chipotle Dressing:
¼ cup plain whole milk Greek yogurt
1 tablespoon chopped chipotle pepper in adobo (or 2 teaspoons chipotle hot sauce)
½ lime, juiced
1 tablespoon water
1 teaspoon cumin


To a medium bowl, add corn, black beans, 1 teaspoon of olive oil, chili powder, garlic powder, smoked paprika, and salt. Stir well. In a smaller bowl, mix chopped jalapeño and romaine together with remaining teaspoon of olive oil.

When ready to serve, assemble four bowls by placing ½ cup of cooked grain and lettuce mix topped with equal portions of corn and bean blend, tomato salsa, and avocado.

Combine all of the ingredients for the Chipotle Dressing in a mixing bowl and whisk to combine. Garnish dish with a dollop of Chipotle Dressing and cheddar cheese.

Storage: Refrigerate ingredients separately in sealed containers up to 5 days for maximum quality. Prepare bowl prior to eating or storing for lunch.

Kitchen Tip: Prepare in mason jars for a quick grab and go meal. Place cooked rice on the bottom, layer with corn and bean blend, salsa, and dressing. Omit avocado, since it will likely brown. Top with the lettuce and cheese. Shake vigorously prior to eating.