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This healthy burrito bowl recipe gives you juicy, well-seasoned chicken, black beans, creamy avocado, and a heap of fresh vegetables all piled into one satisfying bowl. It’s the kind of thing you’ll want to make ahead, eat all week, and still not get sick of.
I have a soft spot for Chipotle’s burrito bowls—fresh, flavorful, packed with the good stuff. But takeout adds up, and some days I want a big Burrito bowl without putting on proper pants. So I started making my own. Same vibe, kinder on the wallet, and honestly better, since you get to play with the ingredients. They also make the kind of leftovers you actually look forward to.
While you’re on a bowl meal kick, check out my sheet-pan chicken fajita bowl, healthy rice bowl with salmon, and this high-protein canned tuna bowl. Great lunch recipes, reimagined.
Table of Contents
What You Need for a Burrito Bowl
A quick look at some of the essentials before we dive into the recipe:
- The base: long-grain white or brown rice works best.
- Protein: already-prepared shredded rotisserie chicken from the hot food counter at your grocery store is a really convenient option. You can also use up meat from leftovers like marinated chicken fajitas, ground turkey tacos, or spatchcocked chicken.
- Veggies: Chopped tomatoes, quick-pickled red onions or shaved red onion, sautéed fajita veggies, air fryer sweet potatoes, or corn.
- Toppings: Black beans or pinto beans, avocado or guacamole, and chopped cilantro are no-brainers. You could also add some Texas caviar if you have a batch made.
- Cheese: Shredded cheddar, Mexican/taco blends, cotija, or a nice drizzle of queso.
- Sauces: A good hot sauce is always welcome if you like heat. I also love a few spoonfuls of Greek yogurt lime crema, or a dollop of plain Greek yogurt instead of sour cream (extra protein, less fat).
- Seasoning: I use my taco seasoning recipe to season the chicken and the beans.
How to Make a Burrito Bowl
Step 1: Prepare the Chicken
If you’re cooking your own chicken, season it prior to cooking. Bake chicken breasts or thighs at 350ºF for 20-30 minutes, or until the internal temperature reaches 160-165ºF, as measured with a meat thermometer. Then shred or cube it, and set it aside.
Step 2: Cook the Rice
Follow the package directions. For extra flavor, cook the rice in broth.
Step 3: Get the Fresh Stuff Ready
Clean and chop any vegetables you’re using, rinse your beans, and grate your cheese.
Step 4: Build a Delicious Burrito Bowl!
Scoop rice into a bowl, then top with the cooked chicken and whatever veggies and toppings you’re using.
Make It Your Own
- Different Grain Options: Brown rice is great for its lower glycemic index and higher fiber content. You could also use farro or quinoa.
- Low-Carb Version: Cauliflower rice or shredded lettuce. Still very satisfying.
- High-Protein Upgrade: Add an extra 4–6 oz chicken, toss in chickpeas, or add a dollop of Greek yogurt instead of sour cream.
- Vegetarian Option: Crispy, seasoned tofu, air-fried chickpeas, cubed baked sweet potato, or cauliflower florets.
Meal Prep & Storage
- Store components separately for maximum texture.
- Chicken keeps 3–4 days in an airtight container.
- Reheat chicken and rice (and beans if you prefer), then add veggies and toppings.
- For work lunches, pack crunchy veggies and any dressing or sauce separately to keep your lunch from getting soggy.
Healthy Burrito Bowl
Ingredients
- 1/2 cup cooked chicken, You can cook your own or, for convenience, get prepared shredded rotisserie chicken from the grocery store.
- 1 tablespoon taco seasoning
- 1/3 cup cooked rice
- 1/2 cup prepared pico de gallo or chopped tomatoes
- 1/4 cup cooked black beans, rinsed well
- 2 tablespoon shredded cheese, more if you'd like!
- 1 tablespoon finely sliced or diced red onion
- 1/2 avocado, sliced or chopped
For serving:
- 1 tablespoon plain Greek yogurt or sour cream
- 1 tablespoon fresh chopped parsley or cilantro
- Lime wedge
- Sprinkle of chili flakes
- Drizzle of hot sauce
Instructions
- Cook rice as per the packages directions.
- Chop or shred the cooked chicken, then pop it into a small mixing bowl. Sprinkle some taco seasoning over it and toss to coat; set it aside.
- Prepare any other ingredients you're using (chop veggies and shred your cheese, etc.).
- Scoop the rice into a bowl and top it with the chicken, beans, cheese, pico de gallo, onion, and avocado.
- Sprinkle some taco seasoning over the beans. Add a generous scoop of plain Greek yogurt or sour cream on top, then add chili flakes for an extra kick and some hot sauce.
- Finish your bowl off with some fresh chopped parsley or cilantro, and serve it with a lime wedge.
Notes
Nutrition
View more high-protein lunch ideas here!
I love burrito bowls and this recipe was so easy to make ahead for lunch! Definitely adding this to my list to make again. Thanks!
Awesome Lyn, happy to hear it!
Bowls like this are my staple dinners – this looks and sounds absolutely amazing! Loving all the flavors and textures so much!
Thank you!
Great flavors, textures and easy to make. This is my kind of burrito bowl.
Me too ;)
We made this for a busy weeknight and loved it. We feel so healthy and satisfied.
Healthy and satisfied, I like it!
I love this burrito bowl! Made it for lunch today and it was super satisfying and flavorful!
Great to hear!
These burrito bowls are the Bomb! The flavors are so good together, and I love making a tasty, easy meal for my family that’s also nutritious.
Glad you liked them, Liza!
This was packed with flavor and made easy lunches for the week! Thank you so much for sharing!
You’re so welcome!
Such beautiful colours and flavours in this bowl. Perfect for lunch or a picnic.
Thank you!
Yum! I love everything about this burrito bowl. All the flavors and textures. It’s fabulous!
Glad to hear it!
Everything about this bowl of goodness was calling my name. It was so good and refreshing for lunch today.
I’m so glad!