HEALTHY BURRITO BOWL

burrito bowl with chicken, black beans, corn, lime, cherry tomatoes, red onion, guac, greek yogurt

Craving a flavourful, filling meal that’s both healthy and satisfying? This homemade Burrito Bowl is packed with vibrant ingredients, making it the perfect choice for a quick, customizable dish that hits all the right notes!

Prep Time 15

Cook Time 10

Total Time 25

Servings Servings

Ingredients

FOR THE BASE

1 cup Brown Rice or Cauliflower Rice*
1 tbsp Extra Virgin Olive Oil
Salt to taste

FOR THE PROTEIN

1 lb Chicken Breast or Lean Ground Turkey (you can also use beef or tofu for a plant-based option)
1 tbsp Extra Virgin Olive Oil
1 tsp Garlic Powder
1 tsp Chili Powder
½ tsp Cumin
Salt and Pepper to taste

FOR THE TOPPINGS

½ cup Corn Kernels (fresh, canned, or frozen)
1 cup Black Beans drained and rinsed
1 Avocado (or guacamole)* sliced
1 cup Cherry Tomatoes halved
¼ cup Red Onion diced
½ cup Lettuce or Spinach shredded
¼ cup Fresh Cilantro chopped
Lime Wedges for serving
Salsa or Pico de Gallo* optional, for serving
Greek Yogurt or Sour Cream optional, for serving

Instructions

Cook the brown rice* or cauliflower rice according to the package instructions. For added flavour, heat 1 tablespoon olive oil in a pan, add the cooked rice, and sauté for a couple of minutes. Season with salt to taste.
Add the garlic powder, chili powder, cumin, salt, and pepper to a small bowl. Whisk until well combined.
In a skillet, heat 1 tablespoon olive oil over medium heat. Season the chicken breast or turkey with garlic powder, chili powder, cumin, salt, and pepper.
Cook the chicken or turkey until fully cooked through (about 6-8 minutes per side for chicken, or 5-7 minutes for turkey). Once cooked, shred/slice the chicken or crumble the turkey with a fork.
While the rice and protein are cooking, prepare your toppings. Slice the avocado, halve the cherry tomatoes, thinly slice the red onion, and chop the cilantro. If using corn, sauté the kernels in a skillet with a dash of olive oil for 2-3 minutes until slightly charred.
In individual bowls, start by layering the rice (or cauliflower rice) at the bottom.
Add the cooked protein on top, followed by black beans, corn, tomatoes, red onion, and shredded lettuce or spinach.
Top with slices of avocado or some guacamole, a sprinkle of cilantro, and a dollop of Greek yogurt or sour cream, if desired.

Notes

Check out my easy Instant pot method for cooking brown rice.

This burrito bowl is also great with my cilantro lime cauliflower 'rice'.

Try my homemade guacamole recipe.

Try my homemade salsa recipe.

Feeling adventurous? Ditch the sour cream or Greek yogurt, use sliced avocado instead of guac, and top your burrito bowl with my homemade Japanese style roasted sesame dressing. Trust me.

Nutrition