Chorizo burrito bowls with peach-corn salad and honey-lime vinaigrette

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Chorizo burrito bowls with peach-corn salad and honey-lime vinaigrette

Chorizo burrito bowls with peach-corn salad and honey-lime vinaigrette

Gluten-Free Friendly, Dairy-Free, Soy-Free, Protein Plus

2 Servings, 800 Calories/Serving

20 Minutes

A summery take on burrito bowls, this fresh chorizo version takes only 20 minutes to throw together and celebrate the season’s produce with a fruit-forward salad.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ¾ cup long-grain white rice
  • 1 ear organic corn
  • 1 pound organic jicama
  • ½ pound fresh loose chorizo (contains pork and spices)
  • 1 organic peach or other stone fruit
  • ½ cup cooked pinto beans
  • 4 or 5 sprigs organic fresh cilantro
  • 3 ounces organic shredded kale or other leafy greens
  • Sunbasket honey-lime vinaigrette (EVOO - lime juice - onion - honey - kosher salt - Aleppo chile flakes)

Nutrition per serving

Calories 800, Total Fat 33g (42% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 45mg (15% DV), Sodium 750mg (33% DV), Total Carb. 100g (36% DV), Fiber 17g (61% DV), Total Sugars 19g (Incl. 4.02g Added Sugars, 8% DV), Protein 26g

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the rice

  • Rinse the rice.
In a small sauce pot, combine the rice and 1¼ cups [2¼ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, prepare the rest of the meal.


Prep and char the corn

  • Shuck the corn. Lay the ear flat and cut the kernels from the cob.
In a dry large frying pan over high heat, add the corn and cook, stirring occasionally, until just tender and lightly charred, 3 to 5 minutes. Season to taste with salt and pepper. Transfer to a plate. Wipe out the pan.
While the corn cooks, prepare the jicama and chorizo.


Prep and cook the jicama and chorizo

  • Using a sharp knife or a peeler, remove the peel from the jicama; cut the white flesh into ¼-inch cubes.
  • Cut a small corner from the chorizo packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
In the same pan used for the corn, warm 1 to 2 teaspoons oil over medium-high heat until hot but not smoking. Add the jicama and chorizo and cook, stirring to break up the chorizo, until the jicama is tender and the meat is lightly browned and cooked through, 5 to 7 minutes. Using a slotted spoon, transfer the jicama and chorizo to a paper-towel-lined plate to drain.
While the jicama and chorizo cook, prepare the remaining ingredients.


Make the peach-corn salad; finish the rice

  • Cut the peach in half and remove the pit; cut the fruit into 1-inch pieces.
  • Rinse the pinto beans.
  • Coarsely chop the cilantro.
In a large bowl, combine the kale with the honey-lime vinaigrette, season with salt and pepper, and gently massage the leaves. Add the corn and peach and toss to combine; season to taste with salt and pepper.
To the pot with the rice, stir in the beans and cilantro; season to taste with salt and pepper.


Transfer the rice to individual bowls. Top with the jicama and chorizo and peach-corn salad and serve.
Kids Can!
  • Rinse the rice.
  • Measure the water for the rice.
  • Shuck the corn.
  • Rinse the beans.
  • Assemble the peach-corn salad.