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Burrito Bowl

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Build a colorful Burrito Bowl at home with juicy protein, fluffy rice, bright veggies, and a tangy lime finish. It’s the perfect meal for meal prep or casual get-togethers.

Ingredients

Scale
  • 2 cups uncooked rice (white or brown)
  • 1 pound protein: chicken breast, ground beef, turkey, shrimp, or firm tofu
  • 1 can (15 oz) black or pinto beans, drained and rinsed
  • 1 cup corn (fresh, frozen, or canned, drained)
  • 1 cup cherry tomatoes, halved (or diced tomatoes)
  • 1 small red onion, thinly sliced
  • 2 cups shredded romaine or mixed greens
  • 1 avocado, sliced or diced
  • 1/2 cup shredded cheese (cheddar, Monterey Jack, or pepper jack)
  • 1/3 cup sour cream or plain Greek yogurt
  • 1/2 cup salsa or pico de gallo
  • 1 lime, cut into wedges (plus zest for extra pop)
  • Fresh cilantro, chopped
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste

Instructions

  1. Preheat the oven to 425°F (220°C). Line a sheet pan with foil or parchment for easy cleanup.
  2. Rinse 2 cups rice under cold water. Cook according to package directions. Fluff and keep warm. Zest half the lime into the rice and squeeze in some juice if desired.
  3. In a bowl, toss your protein with 1 tablespoon olive oil, chili powder, cumin, smoked paprika, garlic powder, 1/2 teaspoon salt, and pepper. If using tofu, pat dry first and cube gently.
  4. On the sheet pan, spread the seasoned protein and scatter the corn and half the sliced red onion. Drizzle with the remaining 1 tablespoon oil and a pinch of salt.
  5. Add drained beans, 2 tablespoons salsa, a splash of water, and a pinch of cumin and salt to a small saucepan. Warm over low heat, stirring occasionally.
  6. Bake the protein and veggies at 425°F (220°C) for 15-18 minutes, until chicken reaches 165°F (74°C) or tofu is golden at the edges. Let rest for 3 minutes. Keep beans on low heat 5-7 minutes until steamy.
  7. Assemble: add rice to bowls, then beans, roasted protein and corn, tomatoes, remaining onion, lettuce, avocado, cheese, and cilantro. Top with sour cream or Greek yogurt and extra salsa. Finish with lime juice and zest. Serve warm.

Notes

Store rice, protein, beans, and fresh toppings in separate containers. Refrigerate for up to 4 days. Add avocado fresh at serving time to prevent browning.

Nutrition

Find it online: https://recipesunfolded.com/burrito-bowl/

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