The only "fast food" meal that I eat, only cheaper and more macro friendly. Have your Chipotle your way for nearly a third of the price! Blind taste test and review at end.
⚪COMPARISONS⚪
~ COST ~
Typical cost for me for chipotle steak bowl
$9.60 w/o guac
$12.00 w guac
Total Cost for 6 Chipotle Bowls, Homemade (Spices Included)
$21.12
$3.52/Bowl
6 Bowls in Total
~ MACROS ~
PER MY BOWL
Cal: 738
P: 54g, C: 101g, F: 16g
PER CHIPOTLE STEAK BOWL
Cal: 960 (from more guac)
P: 45g, C: 93g, F: 45g
~ TASTE ~
“More Chipotle Than Chipotle”
⚪FULL RECIPE⚪
~ INGREDIENTS ~
MARINADE & MEAT
- 3 cloves garlic
- 1 tbsp (14g) tomato paste
- 1 tbsp (14g) (apple cider) vinegar
- 1 tbsp (15g) olive oil
- 2 tbsp (12g) ancho chili powder
- 2 ½ teaspoons (7g) cumin
- 2 ½ teaspoons (2.5g) oregano
- ½ tsp (0.8g) garlic powder
- 2 tsp (12g) salt
- 1 tsp (2g) black pepper
- ½ tsp (2g) paprika (smoked)
- ½ tsp (1g) cayenne (optional)
~¼ c water (more if too thick)
- 2-2.5 Ibs (1kg) pork tenderloin
ADD-INS
- 2 8.5oz cans corn (or 1 Ibs (½ kg) frozen corn)
- 2 14.5oz cans diced tomatoes (or 4 fresh Roma, diced)
- 1 bunch of cilantro
- 1 large red onion
- 2 bell peppers
- 2 jalapeno peppers
- 2 limes
- 1 lemon
- 405g (2 ¼ c) long grain brown rice (or rice of choice), washed +
- 1 ¾ c water
- 2 15.5oz cans pinto beans
- 120g shredded mozzarella cheese
- 2 medium (3 small) avocados
- Shredded romaine or green leaf lettuce
- Salt (to taste)
- Olive oil (as needed)
~ INSTRUCTIONS ~
- Blend the marinade ingredients together and cover the tenderloin with it.
- Marinade tenderloin 30 minutes-Overnight (the longer the better).
- Julienne the peppers and onions and prepare the other toppings.
- Set oven to 400 F (204 C).
- Wash rice and pressure cook on high for 22 min. (10 min. natural release) (or simmer covered in 4 ½ c water on stove for 45 min. and sit covered for 10 min.)
- While the rice is cooking, sear the tenderloins on all sides on high heat.
- Deglaze with ½ c water.
- Add meat, deglazed pan juices, and what’s left of the marinade to glass baking dish. Cover. Place in oven for 20 mins.
- Saute bell peppers and onions in pan on med-high heat in a bit of oil and seasoning.
- Remove veg and immediately add in pinto beans. Simmer with some water and season.
- Remove cover from meat and cook for 5 more mins. or until internal temp reads 145 F (62 C)
- Release pressure on rice and open pot. Remove meat from oven and let rest for 5 mins. on cutting board.
- Scrape all juices and sauce from baking dish into a large bowl.
- Cube meat and mix into sauce.
- Finish preparing rice and plate your bowl.
⚪CHANNEL INFO⚪
HUGE THANK YOU to my first Patreon Supporters:
- Cheebs
- Sabrina
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⚪PRODUCTS I USE⚪
Note: As and Amazon Associate I earn from qualifying purchases. The following links are affiliate links.
Glass Meal Prep Containers:
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The Digital Food Scale I Use:
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The Whey Protein Brand I Trust:
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6 дек 2022
