Mexican-Inspired Burrito Bowl
Description:
This hearty, vibrant burrito bowl brings together classic Mexican flavors in a fresh, customizable way. Packed with seasoned rice, spiced beans, sautéed veggies, tender protein, and topped with guacamole, salsa, and a tangy crema, it’s a wholesome meal that’s great for meal prep or a fun family dinner. Naturally gluten-free and easy to make vegetarian or vegan.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Difficulty: Easy
Ingredients:
For the Base:
1 cup white or brown rice
2 cups water or broth
1 tsp olive oil
Juice of 1 lime
1 tbsp chopped fresh cilantro (optional)
Salt to taste
For the Protein (choose one):
2 boneless chicken breasts, grilled and sliced
or
1 block firm tofu, cubed and pan-fried
or
1 cup cooked black beans (seasoned with cumin, garlic powder, and chili powder)
For the Veggies:
1 tbsp olive oil
1 bell pepper, sliced
1/2 red onion, sliced
1 zucchini, sliced
1 tsp chili powder
1/2 tsp cumin
Salt and pepper to taste
Toppings:
1/2 cup corn (fresh, canned, or roasted)
1 avocado or 1/2 cup guacamole
1/4 cup salsa or pico de gallo
1/4 cup sour cream or Greek yogurt (optional)
1/4 cup shredded cheese (optional)
Fresh cilantro and lime wedges for garnish
Instructions:
1. Cook the Rice:
Rinse the rice and place it in a saucepan with water or broth.
Bring to a boil, reduce heat, cover, and simmer until tender (15–18 mins for white rice, 40 mins for brown rice).
Once cooked, stir in lime juice, cilantro, and a pinch of salt.
2. Prepare the Protein:
Chicken: Season with salt, pepper, cumin, and chili powder, then grill or pan-sear until golden and cooked through. Slice thinly.
Tofu: Press and dry the tofu, cube it, and sauté until crispy with a pinch of paprika, garlic powder, and salt.
Beans: Warm the beans in a skillet with cumin, garlic powder, and a dash of olive oil.
3. Saute the Veggies:
In a skillet, heat oil over medium-high heat.
Add bell pepper, onion, and zucchini with seasonings.
Cook for 5–7 minutes until tender and slightly charred.
4. Assemble the Bowl:
Start with a scoop of rice as the base.
Add your choice of protein and sautéed veggies.
Layer on corn, salsa, guacamole, sour cream, cheese, and any other toppings you like.
Garnish with cilantro and a lime wedge.
Nutritional Information (approx. per serving with chicken and all toppings):
Calories: 540
Protein: 32g
Carbohydrates: 58g
Fat: 23g
Fiber: 10g
Sugar: 5g
Sodium: 610mg
Note: Nutrition will vary based on toppings and protein choice.
Common Questions & Answers:
Q: Can I make this vegan?
A: Absolutely! Use tofu or beans for protein, skip cheese and sour cream (or use plant-based versions).
Q: Can I use quinoa instead of rice?
A: Yes! Quinoa adds a great nutty flavor and boosts the protein content.
Q: How long does it keep in the fridge?
A: Store the ingredients separately in airtight containers. They’ll last 3–4 days. Assemble just before eating.
Q: Can I meal prep this?
A: Totally. Prep the rice, protein, and veggies ahead of time. Keep toppings like salsa and guac separate until serving.
Q: What’s a low-carb option?
A: Swap rice for cauliflower rice and ski
p the beans or corn for a keto-friendly bowl.
Want a printable version or image to go with it? Or a shopping list?