The $3 Healthy Burrito Bowl

The $3 Healthy Burrito Bowl

In our last healthy video, I made the

promise that I was going to get shredded.

by July 4th, and we’re still on, but I

I have to make a gourmet burrito bowl for

This price is, however, cheaper.

So today we’re making a gourmet burrito.

bowl or just a burrito bowl, whatever you

want to call it I say it’s gourmet.

because we’re actually cooking it and

putting effort into it, I don’t need

to explain to you what a burrito bowl is.

This is a complete meal in one, and it’s

not that hard, super love being said

Let’s make this happen, shall we? let’s be

To be honest, this isn’t about a better episode.

but Chipotle is getting expensive, so I

looked at the schematics and scrutinized

Each element of the burrito bowl

rice, the beans, the meat, and all the

other toppings, distilling them down into

Not only are their Bare Necessities we

breaking down this price, but we’re also

keeping this incredibly healthy with a

full calorie breakdown at the end first.

Let’s talk pickled red onion; it’s only

four ingredients but one giant leaf into

the Gourmet category, at least a little

bit very easy, get yourself half a red

onion, and yes, you will use the other

half in a different part of this video.

Now that’s economical, brother, so I said

batboy thin on a mandolin or with a

knife, place the slices in a large heat

proof jar or container, then in a medium

saucepan, add one cup or 240 milliliters.

of water, one cup, or 240 milliliters of

white silk vinegar and one tablespoon or

10 grams of salt; place it over

medium-high heat bring to a boil and

then immediately pour your hot liquid.

over your red onion. Make sure the onion

stays submerged, then just sits in the room.

temperature until completely cool, they will

turn pink, and it’s kind of cute moving

On Rice, you make me say it again three

cups or 600 grams of white rice, and yes

You’re going to rinse your rice with

starch until the water runs clear and

You’re going to pop it in a rice cooker,

know it’s about cheaper, and you might

not have a rice cooker, but listen at

You must prioritize the car at some point.

nah, a rice cooker, now you’ve got it.

Anyway, combine that with equal parts.

rice and water in the rice cooker close

the lid and turn it on while that’s

cooking on to the next chicken first in

a medium-sized bowl, empty the juice from

one can of chili peppers in Adobo

Please fight the urge to go to the

comments and tell me, Oh, there’s poopy on

His hands are very childish of you, okay?

Anyway, remove the peppers from the can.

Finally, chop them and add them to the

Bowl along with two and a half teaspoons

or eight grams of kosher salt, add 4

cloves of garlic rated, mix it together.

until thoroughly combined, and then

You’ll need six boneless and skinless

chicken thighs look I know it’s not

perfectly macro-friendly, but it’s

permissible, and the calories are right.

around here per chicken thigh, I’m still

still on my get-shredded adventure, okay?

I haven’t forgotten anyway. Pop those

into a bowl toss to go thoroughly and

Let it sit for at least 30 minutes.

the fridge, or up to overnight, let’s

knock out these black beans normally.

Don’t use canned, but it’s an easy one.

and done price point, so you’re going to use

a can of black beans, very sorry about

that medium-sized pot set over medium

heat, add in just enough vegetable oil.

but ideally pan spray if you want to

Keep those calories low and add in one diced

white onion salted taste, let’s run or

chili thinly sliced and one Roma tomato

rough chopped sauté that for 2-3 minutes

or until the onion begins to soften, add

in one can of black beans that have been

drained, then add in one cup or 240

milliliters of chicken stock, you know

like good chicken stock, none of that

Wawa and season with a taste of salt.

Bring it to a boil, then reduce to low.

and simmer until the vegetables are

softened, and the stock is reduced by

about 25 cut off the heat, and finally

Stir in four cloves of finely chopped

garlic done, the beans come out at around

90 calories per serving. more on that.

Later, you will know the Chipotle corn.

relish, and it can be so much better if

It wasn’t just charred corn relish and

instead was


on the cob directly over an open flame.

or a grill, and let it sit until all

sides are lightly charred, about one to

two minutes per side, and once that’s

done, pop two jalapenos directly over the

flame, and this time Char the whole got

Dang thing, I mean, you want that little

paper, looking sure, then wipe off the

Char, using a paper towel, removed the

seeds if you don’t want it too spicy.

Give your jalapenos A nice dice adds the

two medium-sized bowls, then remove the

kernels from all of your cups

add to a bowl and remember that other

half of the red onion, it’s time for a

Money-saving move: one ingredient in two

different components of the meal, one is

raw, and one is pickled. I mean, come on.

We’re in technique mode right now anyway.

Give that other half of the red onion A.

Nice dice, and add that to your bowl.

Finally, add two and a half tablespoons.

or six grams of finely chopped cilantro.

salt and pepper to taste, and one to two

tablespoons, or 10 to 20 grams of white

distilled vinegar, stir until combined.

and well, that’s it. Look at that corn.

relish clocking in at around 72 calories.

per serving, we’re looking good so far.

And now it’s time to wrap it all up.

listen I did make a spicy garlic Mayo

for those of you who are not on a diet.

So it is optional, but if you’re on a

diet like me, uh, you won’t be including

this small bowl, one cup or 200 grams of

mayonnaise, half a teaspoon or two grams

of onion powder. 8 cloves of garlic

grated season, the taste of salt, and three

and a half tablespoons, or 42 grams of

hot sauce, pick something you like, okay?

and whisk until combined. Boom, that’s a

spicy meat bowl except it’s a mayonnaise

Now, to wrap up your chicken, you’ll

Simply heat up a grill pan or a regular

pan, a grill, or whatever over medium

high-reset bad boy up with cooking spray

or vegetable oil and sear your chicken.

for two to three minutes per side, then

either lower the heat to medium and

Continuously flip until your chicken is

done, or you can finish it in a 375

degree oven for 15 minutes, but either

way, just make sure that internal

temperature is 165 degrees Fahrenheit.

chicken coming in at 210 calories per

serving nice and easy if you want the

calories lower, then stick with pan spray.

when you’re searing it now for the rice.

To be macro-friendly, you just pop it out.

You serve it right away again and

alternative if you don’t give a

What are the calories, the fat, or the

carbohydrates, add two and a half

tablespoons or six grams of finely

chopped cilantro, then you could add two

tablespoons or 28 grams of unsalted

butter, the zest from one lime, and the

juice from the same lime that you just

mixed together until well

Incorporated, and that’s your rice.

Without the butter, you’re looking at 105.

calories per serving, and I also would

like to take this time to argue that

White rice is superior to brown rice in

every single possible scenario, don’t ask

Why is rice better now we assemble first?

Off, uh, it’s a rice bowl, so put a bowl

down rice in your bottom dice your

chicken up Add it to the bowl followed by

by your corn relish, then your pickled

red onion, optionally some finely grated

Monterey Jack cheese again if it’s macro

friendly, you don’t add that, brother.

first cilantro since we already have it.

Optionally, your spicy mayo Oh, and don’t

forget the beans like I did, you know?

get it there, but they’re still

worthy of a little bit of love here and

Look, it’s beautiful, but remember our

price breakdown Here’s what you need for

the cilantro rice, the chili spice

chicken dies, the corn relishes, and the pickled

red onion, the black beans, and if you

Don’t care about the macros; here’s what

You need the spicy garlic mayo and

of course, other toppings if you have a

good mix of ingredients on hand, it’s

going to cost you around this price all in

Hang on if you don’t have any of the

ingredients, then it’s going to cost you

This is all in, but as usual, you

Divide that by six servings, and you end

up with a cost that is more reasonable.

than anywhere else you’re going to get a

bowl, and it’s healthy too, so what does

That means you get an average of 488.

calories 36 grams of protein 60 grams of

carbohydrates and 18 grams of fat per

Bowl, it’s macro-friendly if I’ve ever seen

anything I know, nor am I watching this.

with a big old smile and his picks

popping, but we’re only missing one thing.

the taste test, what

burrito bowl, so the Mayo completely

optional if you’re on a diet like me.

The point is that this total is up to this price.

With this caloric intake, it is not bad.

Obviously, you can do chicken breasts.

More protein you can eat and less


It’s breathable. What the hell do you do?

want me to say the beans are excellent.

little bit of spice garlicky the tomato

just kind of refreshes it up a little.

It’s nice now that the corn I’m going to dig is ready.

around this Mayo because it’s not macro.

Friendly for me, this is the key you mix.

all this up, you get all of these flavors.

but the thing that brings it all

together is this lightly spicy sweet

crunchy relish that not only belongs in

there, but makes it the bowl that it

Should you want to make a burrito?

bowl that’s unforgettable and still

keeps you on a diet for the goddamn new

year, then this is the bowl for you, but

You want to know what else is in the bowl.

for you, b-roll

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