Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
Raise your hand if you love Chipotle.
Got it up? Everyone loves Chipotle.
I mean everyone. Of all the fast food places, I analyze more chipotle meals for diet records than anything else. From my student athletes to pregnant vegan women, rarely do I meet someone who doesn’t love the have-it-your-way Mexican chain. Burritos, bowls, tacos, even picky eaters are satisfied.
I love Chipotle because it’s one of the few fast food places that I know I can find something good and healthy.
Rice, beans, fajita vegetables, lettuce, salsa X 2 & guacamole. My standard order and a treat when we are traveling and need to find something quick and easy on the road. 
Ingredients: Makes 4 bowls.
Cilantro Lime Rice, recipe below
Spicy black beans, recipe below
Fajita Zucchini, recipe below
Salsa
Shredded lettuce
Diced avocado
Cilantro Lime Rice:
Prepare brown rice- enough to yield 2 cups. Mix with 1/2 cup chopped cilantro and zest and juice of 1 lime and a pinch of salt.
Spicy black beans:
Saute 1/4 diced onion in a tsp. of olive oil. Add a 14-ounce can of black beans, a pinch of cayenne pepper and cumin, and simmer until beans are heated through.
Fajita Zucchini: Preheat the oven to 425°F Chop 4 medium zucchini and toss with 1 medium finely diced onion, 1 tbsp. olive oil , 2 tsp. cumin, pinch of salt and pepper, and 1 tsp. dried oregano. Place on baking sheet or stone and cook for 30-40 minutes until golden brown, stirring often.
Layer all ingredients in bowl and eat until your hearts content! 
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(3 comments) leave a comment
I try not to eat at Chipotle because while it is tasty, it always strikes me as something I could have just as well made at home… Except that I don’t. Now I have no excuse! It really does look just as easy and tasty as I had imagined. 🙂