05 Dec Weekend Pantry Recipe: Pico De Gallo & Burrito Bowls!!

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“Pantry Items ” is a term used for staple cooking ingredients.  Staple ingredients vary from cook to cook, kitchen to kitchen.  The list can include olive oil, garlic, onion, lemons, parsley, you know…..things you always have in your kitchen.  My list of staple items is a little different and it is a HUGE list!  My pantry items include homemade pasta sauce, cashew milk, vegan cheese, vegan mayonnaise, pico de gallo, and tons more.  I use these ingredients nearly every week in a recipe.  My Weekend Pantry posts will show you how to make all of my staple ingredients from scratch.  You can then use these ingredients in my other recipes.  You can use the homemade vegan mayonnaise to make my Portobello Mushroom Sandwich with Basil-Dijon Mayo even healthier because you won’t be using store-bought processed mayo.  You can use homemade vegan milk in my Mixed Berry Smoothie Recipe.  Use homemade Pico De Gallo in my Chicken and Vegetable Tacos.  Okay, I think you get the gist!  Now for today’s Weekend Pantry Recipe. 

Pico De Gallo

Yes my friends.  Pico De Gallo is a serious topic around these parts.  As it should be!  This stuff is great!  We put it on chips and crackers if we’re craving a little snack.  I like to cut open an avocado, take the seed out, and put some pico in the center.  I even used Pico in my Chickpea Salad with Curry Ginger Dressing, which by the way has been getting awesome attention on Food Gawker and a few other food sharing websites!  Yaaaay!!  I LOVE when you all like my recipes.

And of course you can use it as a topping for my Chicken and Vegetable Tacos, which taste soooo good!  Using homemade Pico De Gallo on a taco instead of store-bought salsa will bring your Taco Tuesdays to a WHOLE. NEW. LEVEL.  Trust me.

Pico De Gallo and Burrito Bowl


Now for these Burrito Bowls.  If you’ve never made a burrito bowl, you’ve been missing out. The restaurant Chipotle has me hooked on them.  There was once a time in my life when I didn’t think I could live without Chipotle!  Whenever my husband and I would talk about moving we would look up the nearest Chipotle to see if it was near the area.  If not, then that city went to the bottom of our list!

Haha! No, it wasn’t that serious, but we really did think about how much we would miss that restaurant when we moved.

Pico De Gallo


Until we started making our own.  DUH!!! I tried for a while to make my burrito bowls taste just like Chipotle’s….and I think that was my problem.  Once I decided to make my own type of burrito bowl I discovered that mine acutally tastes….dare I say…..better than Chipotle’s.

Yup, I said it.  And I’m not taking it back!!  My burrito bowl tastes better and one of the reasons why is this Pico De Gallo recipe.  I also like to make my own refried beans (recipe coming soon!) and put some spicy tomatillo salsa on it with some roasted corn I buy from Whole Foods.  If you can….DEFINITELY try the roasted corn from Whole Foods or Trader Joes.

There really isn’t a recipe needed for a burrito bowl. As you’ll see in the recipe video, just put whatever you like in the bowl!  This one has brown rice on the bottom and it is topped with lettuce, pico de gallo, roasted corn, guacamole, refried beans, tomatillo salsa, and an organic jalapeno sauce I purchase at a local grocery store. Yuuuum! I promise you will forget that there is not meat in it.

Alright, here’s the recipe.  Enjoy!




Pico De Gallo
Prep time
Total time
Recipe type: Pantry
Serves: 2½ - 3
  • 6 roma tomatoes, diced
  • ¼ cup onion, diced small
  • 2 tablespoons cilantro, chopped
  • juice of 1 lemon
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • ¼ teaspoon garlic powder
  • 1 teaspoon olive oil (optional)
  • salt and pepper to taste
  1. Mix everything together in a bowl. Enjoy!


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