Teriyaki Burrito Bowls
I sat sitting drinking my coffee a couple Sunday mornings back contemplating what I was going to make for dinners that week. I like making healthy, easy and delicious meals during the week. This helps me stay on track, aka not weigh 500 pounds and just makes me feel better throughout the day.
Another requirement of dinner in the summer is minimal cooking in the house and more cooking on the grill. While I can set the thermostat super low, I hate to think of using even more energy than what is already needed to combat the 90-100 degree temps. While perusing Pinterest and Instagram for dinner ideas I ran across someone making a burrito bowl and thought why not take the traditional burrito bowl and turn it into something fun and summery. This is how the Teriyaki Burrito Bowl came to fruition.
If I am being at all honest, the nectarine salsa I made with these wasn’t my initial thought. My initial thought was to make a mango salsa but Trader Joe’s didn’t have any mangos when I went shopping, and so I improvised. I figured nectarines would be an ok substitute, and they definitely turned out to be.
I also really wasn’t sure what I was going to do for the dressing. I wanted something light and citrusy, that tied in all the flavors. While I failed at finding mangos at Trader Joe’s, I did find mango purée, and decided this is what would be the base of my dressing.
These Teriyaki burrito bowls came together wonderfully. The flavor combination was divine. The perfect sweet summer time meal. It pairs wonderfully with a glass of white wine if that’s your sort of thing. Cheers and happy cooking and eating.
Teriyaki Burrito Bowls
Teriyaki Burrito Bowl
Ingredients
Teriyaki Chicken
- 3-4 Chicken Breasts
- 1 1/2 Cups Teriyaki Marinade
Base Layer
- 2 Cups Brown Rice Cooked Accoridng to package
- 2 Cups Shredded Brussel Sprouts
Topings
- 3 Mini Cucumbers Sliced
- 2 Avocados Cubed
Nectarine Salsa
- 3 Nectarines Diced
- 1/4 Cup Red Onion Diced
- 1/2 Cup Cilantro Diced
- 1/2 Red Pepper Diced
- 2 Green Onions Sliced Thinly
- 2 Limes Halved and Squeezed (Will use juice)
Dressing
- 1 Cup Mango Puree
- 1 Tbsp Teriyaki Sauce/Marinade
- 2 Tbsp White Wine Vinegar
- Salt & Pepper to taste
- Red Pepper Flakes Optional for Spice
Instructions
Teriyaki Chicken
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Marinade chicken breasts in Teriyaki Sauce/marinade for at least 8 hours prior to grilling.
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Grill Teriyaki Chicken until they reach 165°
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Slice and set aside.
Base Layer
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Cook brown rice according to package.
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Once rice is done mix with brussel sprout slaw and divide evenly amongst 4 bowls.
Nectarine Salsa
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Combine all salsa ingredients and stir together. Set aside.
Dressing
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Combine all dressing ingredients in container/salad dressing shaker (anything with a cover). Shake until all ingredients are combined.
Assembly
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Place sliced Teriyaki Chicken on top of the rice/brussel sprout bed.
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Top with the nectarine salsa, avocado and cucumber.
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Drizzle with Mango dressing.
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Enjoy!
