Regular Burritos are not Gluten Free I am sad to say. Those lovely large tortillas they use to wrap all the yumminess up all snug and then warm, are made with flour. I have found a nice Gluten Free wrap I use to make quesadillas, but they are to small and not pliable enough to achieve an authentic burrito, hence my burrito bowl…or “Naked Burrito”. Frankly I love this even more and hardly ever miss burritos anymore.
My Naked Burrito Bowl is one of my favorite easy to make meals. I mean it is so simple and customizable I can hardly even classify it as a “recipe”, more of a dinner inspiration because it is fully customizable to taste. The beauty is that you can make and enjoy the same night you cook the turkey and rice or the next day using the leftovers. (Full Disclosure….I generally eat it BOTH days! Yum)
This particular one I made after making a homemade Salsa. Yes another Salsa. You see I love a good salsa or pico de gallo, and making one fresh is so very simple and far better then any that come in a plastic container or jar. I tend to make them with what I have on hand, as long as I have Cilantro, Lime and of course Avocado. The best part? A homemade salsa is VERY healthy. I am not a big fan of salad dressing, so when I make big salads or something like my Naked Burrito, I use Salsa instead which is a great Gluten Free dressing alternative!
After doing my Mango Madness experiment I had a diced Mango, and decided to make a Salsa. I looked around the kitchen to make sure I had the staples on hand – which I usually do as I eat like this in the summer quite a bit – and set to work.
(ok so it turns out I had chopped pineapple on hand and a whole mango which inspired the Mango Madness experiment and the salsa…but that really has no bearing on this, and you probably don’t care)
Pineapple, Mango, baby Tomatoes, Avocado, Lime and Red Onion.
The pineapple and red onion were even already pre-chopped and diced from something I made early that week…BONUS! That makes this easier! I just had to dice the tomatoes, mango and avocado. (See Mango Madness for how to chop a mango.)
I was bummed that the Cilantro I had in the fridge had wilted and was a goner, but while in there I found the half a can of black beans I had put in tupperware earlier that week, so I decided to toss them in. I then decided to not chop the avocado to add in as I obviously would have a great amount of my salsa left over and avocado browns. Instead I would slice and throw in at the end. I mixed the rest of the ingredients with some salt and fresh lime juice and got together the rest of what I needed for the Naked Burrito.
Organic Girl Baby Kale
Stoneyfield Organic Plain Greek Yogurt (instead of sour cream)
Cook up the ground Turkey in your skillet. I keep it clean, just salt, pepper and some organic taco seasoning.
Some Basmati Rice in the rice cooker
We are ready to serve. See how easy that is? Now just assemble your Naked Burrito.
Baby Kale, Rice, Turkey, Salsa, Sliced Avocado, a spoonful of Plain Greek Yogurt a little shredded 4 Mexican cheese blend and a final squeeze of lime atop the entire thing.
If I had actually PLANNED this meal, I would have had Cilantro and Jalapeños to chop and add to the Salsa. Thats the beauty of this, you can make it any way you like, so if this is for your family, they can make their own bowl and choose from all the toppings. Some people may be put off by the Kale, but I have to tell you it really is delicious and adds a layer of contrasting texture, not to mention adds to the health of meal.
So go ahead and get creative with your toppings, with your salsa, with all of it frankly! This is more of an inspiration then a recipe. I hope you enjoy!