Sriracha Chicken Burrito Bowls are delicious, healthy and packed full of incredible flavours! Filled to the brim with avocado, fresh arugula, crispy chickpeas, and a homemade sriracha sauce, this quick and easy, gluten-free Mexican dish is ready in just 40 minutes.
Why a Bowl?
"Burrito" bowls contain all the mouthwatering ingredients you would find in your favorite burrito -- but without the tortilla wrap. Bowls are a great choice for anyone avoiding gluten or excess carbs, they make for great leftovers, and you can always just get a bigger bowl if you want more toppings!
Bowls are also much less messy to eat. Plus, they may even make your food taste better and give you a better eating experience, at least according to the article Reasons Why Food Tastes Better in a Bowl.
Burrito bowls are also a great option for all of my meal-prepping friends out there! Although meal prep is not my focus, I do know that these sriracha chicken burrito bowls are perfect for meal prepping. There are many blogs and websites out there that are all about meal prep, a concept which I think is convenient, efficient and time-saving.
What Makes a Good Burrito Bowl?
Bowls are a fun way to pack a lot of goodness into a meal, and the possibilities really are unlimited. For this recipe, however, I'm going to try to encapsulate the essential elements of an ideal burrito bowl:
- Grain: I'm using quinoa here, but you could also use rice, barley, faro, or any grain. To keep it gluten-free, I often choose cooked rice, buckwheat groats, or quinoa.
- Protein: Any kind of meat, chicken, shrimp, salmon or tofu. Beans are also a great option, such as black beans, kidney beans, and chickpeas.
- Fresh Veggies: Absolutely any veggies that you enjoy raw will work.
- Cooked Veggies: Sweet potatoes, squash, green beans, carrots, or corn.
- Greens: Spinach, Kale, Micro-greens, Arugula, or any leafy green
- Crunch: Nuts & seeds
- Dressing: Tart, sour, sweet, salty, spicy, any combination!
Here's What You Need to Make this Burrito Bowl
- Chicken breasts: I used 2 boneless, skinless chicken breasts for this recipe. If you're planning for leftovers or meal prepping, just cook more chicken!
- Quinoa: This recipe calls for 1 cup of cooked and cooled quinoa. When cooking, remember to use twice as much water as quinoa.
- Salsa: I love a good chunky salsa, but you can use your favourite store-bought or homemade version.
- Arugula: You'll want plenty of freshness to break up the flavours of your bowl.
- Chickpeas: I ended up needing one 14-ounce can of chickpeas. Don't forget to drain them before adding to the bowl.
- Fresh fruits and veggies: The best part! I included two red bell peppers, corn, cherry tomatoes, an avocado
- Mayonnaise: You'll only need 3 tablespoons of whatever mayo you have in the fridge.
- Sriracha: More spicy, more sriracha! I'd recommend using at least 1 tablespoon, but you can adjust based on the spice level you're aiming for.
- Honey: You can use the honey to balance out the spice -- this is the sweet to the spicy! If your bowl has a little too much heat, just add a little more honey to even out the flavours.
- Seasonings: Several different seasonings go into this recipe, including chili and garlic powder, cumin, salt and pepper, lime, and fresh chopped cilantro.
How to Make This Sriracha Chicken Burrito Bowl, Step By Step
I love that the cooked components of this burrito bowl can all start off in the oven together. And, while the oven is doing its thing, you can do the slicing and chopping that goes into the fresh part of your delicious bowl. This recipe starts out like a sheet pan dinner.
Step 1: Prep and Season
Preheat oven to 425° and line a large rimmed baking sheet with parchment.
In a large bowl, whisk together olive oil, chili powder, cumin, and garlic powder. and salt. Pat chickpeas as dry as possible, then toss them in the seasoned olive oil mixture. Spread seasoned chickpeas in a single layer over ⅓ of the baking sheet.
Toss the chicken breasts in the remainder of the olive oil mixture. Put the chicken on the baking sheet beside the chickpeas.
Step 2: Prepare the Toppings
Remove skin from peppers, rinsing under cold water and sliding off with your fingers. Slice peppers into strips. Toss corn kernals and bell peppers in olive oil mixture, then put the bell pepper halves, cut side down, on the baking sheet. Sprinkle everything with fresh ground pepper to taste.
Stir salsa into the cooked quinoa.
Step 3: Bake
Put everything into the oven for 30 minutes, turning halfway through. Remove from oven, slice cooked chicken across the grain, and allow to cool before serving.
Step 4: Make Sriracha Sauce
While the chicken is baking, whisk together mayonnaise, sriracha, and honey in a small bowl until combined.
Step 5: Assemble the Bowls
Divide arugula, quinoa, chicken, roasted peppers, avocado slices, and cherry tomatoes between four bowls. Drizzle sriracha sauce over each bowl, and top with lime wedges, cilantro, and crispy chickpeas.
Sriracha Chicken Burrito Bowls
- 2 chicken breasts boneless, skinless
- 3 tablespoon olive oil
- 2 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon salt
- freshly ground pepper
- 1 14 oz can chickpeas drained
- 2 red bell peppers halved & cored
- 1 cup corn fresh or frozen
- 1 cup quinoa cooked & cooled
- ¼ cup salsa chunky
- 2 cups arugula
- 1 cup cherry tomatoes halved
- 1 avocado halved & sliced
- 3 tablespoon mayonnaise
- 1 tbs sriracha sauce adjust to taste
- 1 tbs honey
- 1 lime sliced into wedges
- 4 tablespoon cilantro chopped
- Preheat oven to 425°
- Line a large rimmed baking sheet with parchment.
- In a large bowl, whisk together olive oil, chili powder, cumin, and garlic powder. and salt.
- Pat chickpeas as dry as possible, then toss them in the seasoned olive oil mixture.
- Spread seasoned chickpeas in a single layer over ⅓ of the baking sheet.
- Next, toss the chicken breasts in the remainder of the olive oil mixture. Put the chicken on the baking sheet beside the chickpeas.
- Add the bell pepper halves, cut side down
- Repeat the above 2 steps with the corn kernels
- Put the bell pepper halves, cut side down, on the baking sheet.
- Sprinkle everything with fresh ground pepper to taste
- Put everything into the oven for 30 minutes, turning half way through
- Remove from oven and allow to cool
- Stir salsa into the cooked quinoa
- slice cooked chicken across the grain.
- Remove skin from peppers, rinsing under cold water and sliding off with your fingers. Slice peppers into strips.
- In a small bowl, whisk together mayonnaise, sriracha, and honey until combined
Assemble the Bowls
- Divide Arugula between four bowls.
- Divide quinoa, chicken, roasted peppers, avocado slices, and cherry tomatoes between each bowl
- Drizzle sriracha sauce over each bowl, and top with lime wedges, cilantro, and crispy chickpeas.