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These Easy Burrito Bowls have a secret weapon that can instantly save your day: creamy avocado sauce with some zip from a jalapeno. So good! mexicanplease.com
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3.43 from 7 votes

Easy Burrito Bowls with Creamy Avocado Sauce

These Easy Burrito Bowls have a secret weapon that can instantly save your day: creamy avocado sauce with some zip from a jalapeno. So good!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 3
Calories: 982kcal
Author: Mexican Please


Creamy Avocado Sauce:

  • 1 avocado
  • 1/4 cup plain greek yogurt
  • 1/2 jalapeno
  • 2 garlic cloves
  • 15-20 cilantro sprigs
  • juice of 1 lime
  • 2 Tablespoons olive oil
  • 1/4 teaspoon salt
  • freshly ground pepper
  • splash of water
  • 1 Tablespoon mayonnaise (optional)

Cilantro Lime Rice:

  • 1 cup white rice
  • 2 cups stock (water is adequate substitute)
  • 1/2 cup chopped cilantro (approx 1/2 a bunch)
  • 1 lime
  • 1 garlic clove
  • 1/2 teaspoon salt
  • oil

Additional ingredients:

  • 1 chicken breast
  • seasoning for chicken
  • 2-3 Tablespoons chopped onion (for the chicken)
  • black beans (drained and rinsed)
  • 1 avocado
  • shredded Monterey Jack cheese (approximately 1/4 cup)
  • 1 tomato
  • chopped cilantro (optional)
  • Cotija cheese (optional)
  • oil


  • For the Cilantro Lime rice, start by sauteing 1 cup rice in a dollop of oil over medium heat until it turns opaque and brown.  Add 2 cups of stock (or water) and ½ teaspoon of salt to the rice. Bring to a boil and then reduce temp to a simmer, letting it cook until the liquid is absorbed. Turn off heat, cover, and let rice sit in its own steam for a few minutes.
  • Meanwhile, combine the juice of one lime (approximately 2 Tablespoons juice), 1 garlic clove, and ½ bunch of rinsed cilantro to a blender. Add a dollop of water and blend until combined. Add this cilantro-lime mixture to the cooked rice and taste for seasoning.
  • For the chicken, season a chopped chicken breast with oil, salt, pepper and chili powder. Saute 2-3 Tablespoons of chopped onion over medium heat for a few minutes. Add the chopped chicken pieces and cook until done, approximately 3-5 minutes on each side.
  • For the Creamy Avocado Sauce, add the following ingredients to a blender or food processor: flesh of 1 avocado, 1/4 cup plain greek yogurt, 1/2 jalapeno, 2 garlic cloves, 15-20 sprigs cilantro, juice of 1 lime, 2 Tablespoons olive oil, 1/4 teaspoon salt, freshly ground pepper, and a splash of water.  Combine together and taste test, adding additional salt and lime if you want. You can also add a drizzle of cream or 1 Tablespoon mayonnaise to the Avocado sauce.
  • In a bowl, add layers of rice, black beans, chicken, avocado bits, tomatoes, cheese and top with the Creamy Avocado Sauce.
  • Optional garnishes include chopped cilantro and Cotija cheese.


For the chicken, I usually let the first side cook until the chicken is mostly cooked through, i.e. very little pink left at the top of the chicken pieces. Then I flip and cook the second side for an additional few minutes.
To season the chicken breast, I usually combine oil, salt, freshly ground pepper, and chili powder in a bowl.  I use 1 Tablespoon of mild New Mexican chili powder, if you are using a stronger chili powder I would suggest starting with 1 Teaspoon chili powder and adjusting from there.


Calories: 982kcal