Healthy Burrito Bowl
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.
Servings: 1 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 TBSP 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 TBSP shredded cheese, more if you'd like!
- 1 TBSP finely sliced or diced red onion
- 1/2 avocado, sliced or chopped
For serving:
- 1 TBSP plain Greek yogurt or sour cream
- 1 TBSP 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
To meal prep for a few days, double the recipe as needed and store components in the fridge separately to maintain a good texture.
Nutrition
Serving: 1bowl | Calories: 524kcal | Carbohydrates: 43g | Protein: 29g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Fiber: 11g | Sugar: 5g
