Homemade Burrito Bowl

Store the lettuce and cheese separate from the meat/beans to keep them from getting soggy!
I posted the above photo on Instagram yesterday, and now I have the meal details for you! My version of a homemade burrito bowl is filling, delicious, and packed with protein. It can also be easily adapted to your preferences and calorie needs. For example, swap out ground beef for ground turkey/chicken or shred romaine or spinach to use instead of Iceberg.

Here's what I used and how I made my Homemade Burrito Bowl:


Optional Ingredients:

  • Boil-in-a-Bag Brown Rice
  • Juice from Half of a Lime
  • 1/8 cup Cilantro, chopped
  • Dash of Salt


  • If you want rice with your burrito bowl, cook rice according to package instructions. Once the rice is done cooking, add lime juice, salt and chopped cilantro. I don't mind a stronger cilantro taste, so I used 1/8 cup. Feel free to add/reduce the amount of cilantro to taste. 
  • Brown ground beef in skillet, adding taco seasoning toward the end of cooking; mix well. Once the ground beef is fully cooked, cover the skillet and turn the burner down to low heat, allowing the meat to soak up the flavor of the seasoning.
  • Slice 5 cherry tomatoes in half lengthwise.

Burrito Bowl Assembly:
  • Optional: start with 1/2 cup rice
  • Top rice (if using) or start with 3 oz. ground beef
  • Add 1/4 cup beans, sliced tomatoes, and 1 cup of lettuce
  • Sprinkle with 1/8 cup shredded cheddar

This recipe will make about 4-5 burrito bowls. Kyra and I had this for dinner Wednesday, I ate this for lunch Thursday, and there's still some left over. And, we didn't measure out all of the ingredients for each bowl, so I am estimating the amount of servings. 

Here's the nutritional break down:

Without Rice

With Rice

Overall, this is a great meal with tons of protein. It's also quick and easy to make, so even better!

1 comment:

  1. Thanks for the recipe, I'm definitely going to try this!


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