Get ready to elevate your meal prep game and feed your cravings with these 20 mouthwatering burrito bowl recipes! Whether you’re in the mood for something classic and comforting or adventurous and bold, we’ve got you covered. From spicy chicken to vegetarian black beans, and from steak and chipotle to shrimp and mango, each of these bowls is packed with flavor and can be customized to suit your taste.
In this article, we’ll take you on a culinary journey around the world, highlighting international twists on the classic burrito bowl recipe. Whether you’re in the mood for Korean BBQ beef, Mediterranean chickpeas, or Thai peanut chicken, there’s something for everyone. And don’t worry – these bowls are just as delicious when reheated for lunch the next day!
So grab a fork and dig in – it’s time to get creative with burrito bowls!
Spicy Chicken Burrito Bowl with Avocado Crema
Elevate your mealtime with this flavorful and filling burrito bowl, packed with spicy chicken, creamy avocado, and crunchy tortilla chips.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper
– 1 can black beans, drained and rinsed
– 1 cup frozen corn kernels
– 8-10 tortilla chips
– Salt and pepper to taste
– 2 ripe avocados
– 1 lime, juiced
– 1/4 cup plain Greek yogurt
Instructions:
1. Preheat oven to 400°F (200°C). In a large bowl, whisk together cumin, smoked paprika, and cayenne pepper. Add chicken breast and toss to coat. Bake for 20-25 minutes or until cooked through.
2. Meanwhile, heat olive oil in a pan over medium-high heat. Add black beans and corn kernels; cook for 5-7 minutes or until lightly toasted.
3. In a separate bowl, mash avocados with lime juice and Greek yogurt to create crema.
4. Assemble bowls by placing chicken on top of tortilla chips, then adding bean and corn mixture, followed by avocado crema.
Cooking Time: 25-30 minutes
Vegetarian Black Bean Burrito Bowl with Cilantro Lime Rice
A flavorful and nutritious meal that combines the warmth of black beans, the zest of lime, and the freshness of cilantro. This vegetarian burrito bowl is a perfect blend of textures and tastes.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1/4 cup fresh cilantro leaves
– 2 tablespoons freshly squeezed lime juice
– 1 can black beans, drained and rinsed
– 1 red bell pepper, diced
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional toppings: avocado, sour cream, shredded cheese, salsa
Instructions:
1. Cook rice according to package instructions.
2. In a separate pan, heat olive oil over medium heat. Add onion and bell pepper; cook until tender.
3. Add garlic and black beans to the pan; stir to combine.
4. Stir in cilantro lime rice mixture (cook 5-7 minutes or until combined).
5. Assemble burrito bowls by dividing cooked rice and bean mixture among bowls. Top with desired toppings.
Cooking Time: 20-25 minutes
Steak and Chipotle Burrito Bowl with Roasted Corn
A flavorful and filling twist on traditional burritos, this recipe combines tender steak, spicy chipotle peppers, and sweet roasted corn for a mouthwatering bowl that’s perfect for any meal.
Ingredients:
– 1 lb flank steak
– 2 chipotle peppers in adobo sauce, chopped
– 2 cups mixed greens (arugula, spinach, etc.)
– 1 cup cooked brown rice
– 1 cup roasted corn kernels
– 1/4 cup crumbled queso fresco (or feta)
– Salt and pepper to taste
– Optional: sour cream, salsa, avocado, cilantro
Instructions:
1. Preheat oven to 400°F (200°C). Toss corn kernels with olive oil, salt, and pepper; spread on a baking sheet. Roast for 15-20 minutes or until caramelized.
2. Grill or pan-fry steak to desired doneness. Slice into thin strips.
3. In a large bowl, combine cooked rice, roasted corn, mixed greens, chopped chipotle peppers, and sliced steak.
4. Top with crumbled queso fresco (or feta).
5. Serve immediately, or add your favorite toppings like sour cream, salsa, avocado, and cilantro.
Cooking Time: 30-40 minutes
Shrimp and Mango Burrito Bowl with Coconut Rice
This vibrant dish combines succulent shrimp, sweet mango, and creamy coconut rice in a flavorful burrito bowl that’s perfect for a quick lunch or dinner.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 ripe mangos, diced
– 1 cup uncooked white rice
– 1 cup coconut milk
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Optional toppings: chopped cilantro, lime wedges, sliced avocado
Instructions:
1. Cook the coconut rice according to package instructions.
2. In a large skillet, heat the olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and cooked through. Remove from heat.
3. In the same skillet, add the diced mango and cook for an additional 1-2 minutes, stirring occasionally.
4. To assemble the burrito bowls, place a scoop of coconut rice at the bottom, followed by the shrimp and mango mixture. Add desired toppings and serve immediately.
Cooking Time: 15-20 minutes
Pulled Pork Burrito Bowl with Pineapple Salsa
Get ready to fiesta with this mouthwatering Pulled Pork Burrito Bowl, topped with a sweet and tangy Pineapple Salsa! This recipe is perfect for a quick weeknight dinner or a weekend gathering.
Ingredients:
– 2 lbs boneless pork shoulder
– 1/4 cup brown sugar
– 1 tablespoon smoked paprika
– 1 teaspoon ground cumin
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 8-10 corn tortillas
– Pineapple Salsa (recipe below)
– Optional toppings: diced tomatoes, shredded cheese, sour cream, cilantro
Pulled Pork:
1. Preheat oven to 300°F (150°C).
2. In a small bowl, mix together brown sugar, smoked paprika, cumin, salt, and pepper.
3. Rub the spice mixture all over the pork shoulder.
4. Place the pork in a slow cooker or Dutch oven and cook for 8-10 hours or until tender.
5. Shred the pork with two forks.
Pineapple Salsa:
1. Combine diced pineapple, red onion, jalapeño pepper, cilantro, lime juice, and salt in a bowl.
2. Mix well and refrigerate for at least 30 minutes to allow flavors to meld.
Assembly:
1. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
2. Assemble burrito bowls with pulled pork, Pineapple Salsa, and your choice of toppings.
Cooking time: 8-10 hours (slow cooker or oven) + 30 minutes (Pineapple Salsa)
Korean BBQ Beef Burrito Bowl with Kimchi
Elevate your burrito game with this fusion twist! Marry the bold flavors of Korean BBQ with the comfort of a Mexican-inspired bowl.
Ingredients:
– 1 lb beef (sirloin or ribeye), sliced into thin strips
– 2 tbsp Gochujang (Korean chili paste)
– 2 tbsp soy sauce
– 2 tbsp brown sugar
– 2 tbsp rice vinegar
– 1 tsp garlic, minced
– 1 tsp ginger, grated
– 8-10 tortillas
– Kimchi (store-bought or homemade), for serving
– Cooked white rice, for serving
– Optional toppings: diced green onions, cilantro, crispy kimchi slaw
Instructions:
1. In a large bowl, whisk together Gochujang, soy sauce, brown sugar, rice vinegar, garlic, and ginger.
2. Add the sliced beef to the marinade and refrigerate for at least 30 minutes or overnight.
3. Preheat a grill or grill pan to medium-high heat. Cook the beef for 3-4 minutes per side, or until cooked to desired level of doneness.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble burrito bowls by placing grilled beef onto a warmed tortilla, followed by kimchi, rice, and desired toppings.
Cooking Time: 45 minutes (including marinating time)
Mediterranean Chickpea Burrito Bowl with Tzatziki
A flavorful and nutritious twist on traditional burritos, this Mediterranean-inspired bowl combines the creamy tang of tzatziki sauce with the savory warmth of chickpeas and spices.
Ingredients:
– 1 can chickpeas (15 ounces), drained and rinsed
– 1/2 cup cooked quinoa
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 1/4 cup tzatziki sauce (see below)
– Optional: chopped cucumber, tomato, bell peppers, feta cheese, or olives for garnish
Instructions:
1. In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook until translucent, about 3-4 minutes.
2. Add the garlic, cumin, smoked paprika, salt, and pepper to the skillet. Cook for an additional minute.
3. Stir in the chickpeas and cooked quinoa. Cook for about 5 minutes, or until heated through.
4. Spoon the chickpea mixture into a bowl. Top with tzatziki sauce and garnish with your choice of vegetables or cheese (if using).
Tzatziki Sauce:
– 1 cup Greek yogurt
– 1/2 cup diced cucumber
– 1 tablespoon lemon juice
– 1/4 teaspoon garlic powder
– Salt to taste
Combine all ingredients in a bowl and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: 20-25 minutes (excluding tzatziki sauce preparation time)
Buffalo Cauliflower Burrito Bowl with Blue Cheese Drizzle
This recipe combines the flavors of buffalo chicken with roasted cauliflower, wrapped in a warm flour tortilla and topped with a creamy blue cheese drizzle. Perfect for a quick and easy dinner or lunch.
Ingredients:
– 1 head of cauliflower, broken into florets
– 1/2 cup Frank’s RedHot sauce
– 1 tablespoon olive oil
– 1 teaspoon garlic powder
– Salt and pepper to taste
– 4 flour tortillas
– Optional toppings: diced tomatoes, shredded lettuce, diced avocado, cilantro
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss cauliflower with olive oil, garlic powder, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes or until tender and slightly caramelized.
4. In a separate bowl, mix buffalo sauce and melted butter.
5. Add roasted cauliflower to the bowl and toss to coat.
6. Warm flour tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
7. Assemble burrito bowls with buffalo cauliflower, blue cheese crumbles (optional), and desired toppings.
Cooking Time: 25-30 minutes
Teriyaki Tofu Burrito Bowl with Sesame Slaw
Experience the fusion of Asian flavors and Mexican comfort food with this vibrant Teriyaki Tofu Burrito Bowl. Crispy tofu, savory teriyaki sauce, and crunchy slaw come together in a harmonious bowl that’s sure to delight.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 1/4 cup teriyaki sauce
– 2 tablespoons soy sauce
– 2 tablespoons brown sugar
– 1 tablespoon rice vinegar
– 1/4 teaspoon sesame oil
– 1 cup cooked white or brown rice
– 1 cup roasted vegetables (bell peppers, carrots, broccoli)
– Sesame Slaw:
+ 1 cup shredded red cabbage
+ 2 tablespoons tahini
+ 1 tablespoon soy sauce
+ 1 tablespoon lime juice
+ 1/4 teaspoon sesame oil
+ Salt and pepper to taste
Instructions:
1. Marinate tofu in teriyaki sauce mixture for at least 30 minutes.
2. Cook rice according to package instructions.
3. Roast vegetables in the oven with a drizzle of soy sauce and sesame oil until tender.
4. Assemble burrito bowl by placing rice, roasted vegetables, and marinated tofu on a plate.
5. Top with Sesame Slaw and serve immediately.
Cooking Time: 30-40 minutes
Jerk Chicken Burrito Bowl with Mango Habanero Sauce
A flavorful twist on traditional burritos, this recipe combines the spicy and sweet flavors of jerk chicken, mango habanero sauce, and crunchy vegetables in a filling bowl.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 tbsp jerk seasoning
– 1/4 cup mango habanero sauce (see below for recipe)
– 8-10 corn tortillas
– 1 cup cooked brown rice
– 1 cup black beans, cooked
– 1 cup diced bell peppers
– 1 cup diced red onion
– Salt and pepper to taste
– Optional toppings: avocado, sour cream, cilantro
Mango Habanero Sauce Recipe:
– 2 ripe mangos, diced
– 1/4 cup habanero peppers, seeded and chopped
– 1 tbsp honey
– 2 tbsp lime juice
– Salt to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season chicken with jerk seasoning and cook for 20-25 minutes or until cooked through.
3. Warm tortillas according to package instructions.
4. Assemble burrito bowls by placing a portion of rice, black beans, bell peppers, and red onion in the center of each tortilla.
5. Slice cooked chicken into strips and add on top of vegetables.
6. Drizzle mango habanero sauce over the chicken.
7. Serve with optional toppings and enjoy!
Cooking Time: 45-50 minutes
Breakfast Burrito Bowl with Scrambled Eggs and Chorizo
Start your day off right with this flavorful breakfast burrito bowl, packed with scrambled eggs, spicy chorizo, and crunchy veggies.
Ingredients:
– 4 large eggs
– 1/2 cup cooked chorizo sausage, crumbled
– 1/2 cup frozen black beans, thawed
– 1/2 cup diced bell peppers (any color)
– 1 tablespoon olive oil
– Salt and pepper to taste
– 4 tablespoons shredded cheese (Monterey Jack or Cheddar work well)
– Optional: salsa, avocado, sour cream, cilantro for toppings
Instructions:
1. Crack the eggs into a bowl and whisk them together. Add a pinch of salt and pepper.
2. Heat the olive oil in a large skillet over medium-high heat. Pour in the eggs and scramble them until cooked through (about 3-4 minutes).
3. In a separate pan, cook the chorizo sausage over medium heat until browned, breaking it up into small pieces as it cooks.
4. Add the black beans and bell peppers to the chorizo pan and stir to combine. Cook for an additional minute.
5. To assemble the bowls, divide the scrambled eggs among four bowls, then top with the chorizo mixture, cheese, and any desired toppings.
Cooking Time: 15-20 minutes
Greek Lamb Burrito Bowl with Feta and Olives
Experience the flavors of Greece in a twist on traditional burritos! This hearty bowl combines tender lamb, creamy feta, and briny olives for a satisfying meal.
Ingredients:
– 1 pound ground lamb
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 4-6 burrito-sized tortillas
– 1 cup cooked brown rice
– 1/2 cup crumbled feta cheese
– 1/4 cup pitted and sliced Kalamata olives
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook lamb over medium-high heat until browned, breaking into small pieces as it cooks.
3. Add onion, garlic, olive oil, cumin, and paprika; cook until onion is translucent.
4. Warm tortillas according to package instructions.
5. Assemble burrito bowls by spooning cooked lamb mixture onto tortillas, followed by brown rice and topping with feta cheese, olives, and parsley (if using).
6. Serve immediately.
Cooking Time: 30-40 minutes
Thai Peanut Chicken Burrito Bowl with Cucumber Relish
Get ready to spice up your mealtime with this flavorful and refreshing Thai-inspired burrito bowl, featuring juicy chicken, creamy peanut sauce, crunchy cucumber relish, and a bed of fluffy rice.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 1/2 cup peanut butter
– 1/4 cup coconut milk
– 2 tbsp soy sauce
– 1 tsp honey
– 1/2 tsp ground cumin
– Salt and pepper to taste
– 1 cup cooked white rice
– 1 cup mixed greens (such as cilantro, basil, and mint)
– 1 ripe mango, diced
– 1 cucumber, thinly sliced
– 2 tbsp lime juice
Instructions:
1. Grill or cook the chicken breast until cooked through. Chop into bite-sized pieces.
2. In a small bowl, whisk together peanut butter, coconut milk, soy sauce, honey, and cumin. Set aside.
3. Cook white rice according to package instructions.
4. Assemble burrito bowls by placing cooked rice at the bottom, followed by chicken, mixed greens, mango slices, and cucumber relish (see below).
5. Drizzle peanut sauce over the top.
Cucumber Relish:
– Combine diced cucumber, lime juice, and salt in a small bowl. Stir to combine.
– Chill in refrigerator for 10-15 minutes before serving.
Cooking Time: 30-40 minutes
Baja Fish Burrito Bowl with Cabbage Slaw
Experience the flavors of Mexico’s Baja region with this vibrant and delicious burrito bowl, featuring crispy fish, crunchy cabbage slaw, and creamy avocado.
Ingredients:
– 1 pound cod or tilapia fillets
– 1/2 cup panko breadcrumbs
– 1 lime, juiced
– 1 teaspoon olive oil
– Salt and pepper to taste
– 1 head of cabbage, shredded
– 1/4 cup mayonnaise
– 1 tablespoon lime juice
– 1 clove garlic, minced
– 1 ripe avocado, diced
– 1 cup cooked white rice
– 1 cup mixed greens (such as cilantro, parsley, and basil)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Prepare the fish by mixing panko breadcrumbs with lime juice and olive oil. Dip the fish fillets into the mixture and place on a baking sheet lined with parchment paper.
3. Bake the fish for 10-12 minutes or until cooked through.
4. Meanwhile, prepare the cabbage slaw by combining shredded cabbage, mayonnaise, lime juice, and garlic in a bowl. Season with salt and pepper to taste.
5. Assemble the burrito bowls by placing the cooked fish on top of cooked white rice, mixed greens, and diced avocado.
Cooking Time: 15-20 minutes
Sweet Potato and Black Bean Burrito Bowl with Chipotle Dressing
This flavorful bowl combines the natural sweetness of roasted sweet potatoes with the savory goodness of black beans, all wrapped up in a vibrant chipotle dressing. A perfect blend of textures and flavors for a quick and satisfying meal.
Ingredients:
– 2 large sweet potatoes
– 1 can black beans, drained and rinsed
– 1/4 cup chopped fresh cilantro
– 2 tablespoons olive oil
– 1 lime, juiced
– 1 chipotle pepper in adobo sauce, finely chopped
– Salt and pepper to taste
– Optional: avocado slices, shredded cheese, diced tomatoes, sour cream
Instructions:
1. Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork several times and roast for 45-50 minutes, or until tender.
2. In a medium bowl, combine black beans, cilantro, olive oil, lime juice, and chipotle pepper. Season with salt and pepper to taste.
3. Slice roasted sweet potatoes into wedges and place in a serving bowl. Top with the black bean mixture.
4. Serve immediately, or refrigerate for up to 24 hours.
Cooking Time: 1 hour
California Sushi Burrito Bowl with Spicy Mayo
Experience the fusion of sushi and burritos with this innovative recipe that combines the best of both worlds!
Ingredients:
– 1 cup cooked white rice
– 1/2 cup cooked brown rice
– 1/4 cup sushi-grade tuna, diced
– 1/4 cup imitation crab meat, diced
– 1/4 cup avocado, sliced
– 1/4 cup pickled ginger, thinly sliced
– 1/4 cup chopped scallions
– 2 tablespoons Spicy Mayo (see below)
– Sesame seeds and soy sauce for garnish
Spicy Mayo:
– 1/2 cup mayonnaise
– 2 tablespoons sriracha sauce
– 1 tablespoon lime juice
Instructions:
1. Cook white and brown rice according to package instructions.
2. In a separate pan, combine tuna, imitation crab meat, avocado, pickled ginger, and scallions. Heat for 2-3 minutes or until warmed through.
3. Assemble the bowl by placing cooked rice at the bottom, followed by the tuna mixture, Spicy Mayo, and garnishes of sesame seeds and soy sauce.
Cooking Time: 15-20 minutes
Barbacoa Beef Burrito Bowl with Pickled Red Onions
Experience the bold flavors of Mexico with this mouthwatering Barbacoa beef burrito bowl, topped with tangy pickled red onions and served over a bed of fluffy rice.
Ingredients:
– 1 lb beef brisket or beef shank, cut into large chunks
– 2 tbsp chili powder
– 1 tsp ground cumin
– 1/4 cup lard or vegetable oil
– 2 cups beef broth
– Salt and pepper to taste
– 8-10 corn tortillas
– 2 cups cooked white rice
– Pickled red onions (see below for recipe)
– Optional toppings: diced tomatoes, shredded cheese, cilantro, sour cream
Pickled Red Onions Recipe:
– 1 large red onion, thinly sliced
– 1/4 cup apple cider vinegar
– 1/4 cup water
– 2 tbsp sugar
– Salt to taste
Instructions:
1. In a large Dutch oven, brown the beef chunks in lard or oil over medium-high heat.
2. Add chili powder and cumin; cook for 1 minute.
3. Add beef broth, salt, and pepper; cover and simmer for 2-1/2 hours or overnight.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
5. Assemble burrito bowls by placing cooked beef onto tortillas, then topping with rice, pickled red onions, and desired toppings.
Cooking Time: 2-1/2 hours (plus time for pickling onions)
Ratatouille Burrito Bowl with Goat Cheese
This flavorful burrito bowl combines the classic French ratatouille with creamy goat cheese and a sprinkle of crispy tortilla strips, perfect for a quick and satisfying meal.
Ingredients:
– 1 medium eggplant, diced
– 1 medium zucchini, diced
– 1 medium bell pepper, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) crushed tomatoes
– 1/4 cup goat cheese crumbles
– 1 tablespoon olive oil
– Salt and pepper to taste
– 6-8 corn tortilla strips for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the eggplant, zucchini, and bell pepper; cook until tender, about 5 minutes.
3. Add the garlic and crushed tomatoes to the skillet; stir to combine. Reduce heat to low and simmer for 10-12 minutes or until the sauce has thickened slightly.
4. Warm tortilla strips in the oven for 2-3 minutes or until crispy.
5. Assemble the burrito bowls by spooning the ratatouille mixture into a bowl, topping with crumbled goat cheese, and garnishing with tortilla strips.
Cooking Time: 20-25 minutes
Pesto Chicken Burrito Bowl with Sun-Dried Tomatoes
This flavorful burrito bowl combines the creaminess of pesto sauce with the savory taste of grilled chicken and the tanginess of sun-dried tomatoes. Perfect for a quick and easy dinner or lunch!
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/4 cup pesto sauce
– 1 cup cooked brown rice
– 1 can black beans, drained and rinsed
– 1 cup frozen corn kernels
– 1/2 cup sun-dried tomatoes, chopped
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: avocado slices, sour cream, shredded cheese, cilantro for topping
Instructions:
1. Preheat grill or grill pan to medium-high heat. Season chicken with salt and pepper. Grill for 5-6 minutes per side, or until cooked through.
2. In a large bowl, combine cooked rice, black beans, corn kernels, and sun-dried tomatoes.
3. Brush chicken with olive oil and brush pesto sauce on top. Serve with burrito bowl ingredients and your choice of toppings.
Cooking Time: 15-20 minutes
Tex-Mex Quinoa Burrito Bowl with Jalapeño Ranch
Elevate your meal game with this flavorful and nutritious Tex-Mex quinoa burrito bowl, topped with a creamy jalapeño ranch dressing. This recipe is perfect for a quick and satisfying dinner or lunch.
Ingredients:
– 1 cup cooked quinoa
– 1 can black beans, drained and rinsed
– 1 red bell pepper, diced
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– 8 ounces cooked chicken breast or thighs, diced (optional)
– Jalapeño ranch dressing (store-bought or homemade)
Instructions:
1. Cook quinoa according to package instructions.
2. In a large skillet, heat olive oil over medium-high heat. Add onion, bell pepper, and garlic; cook until vegetables are tender, about 5 minutes.
3. Add cooked black beans, cumin, salt, and pepper to the skillet; stir to combine.
4. Serve quinoa topped with vegetable mixture, diced chicken (if using), and jalapeño ranch dressing.
Cooking Time: 15-20 minutes
Summary
Get ready to elevate your meal prep game with these 20 flavorful burrito bowl recipes! From spicy chicken to Mediterranean chickpea, and from breakfast to dessert-inspired bowls, there’s something for every occasion. Whether you’re in the mood for protein-packed options or veggie-loaded bowls, these creative combinations will satisfy your cravings and impress your friends. Try Spicy Chicken Burrito Bowl with Avocado Crema, Vegetarian Black Bean Burrito Bowl with Cilantro Lime Rice, or Steak and Chipotle Burrito Bowl with Roasted Corn – and many more! Each recipe is designed to be easy to make and customizable to your taste. So go ahead, get creative, and burrito bowl your way to a delicious meal!