5 Delicious Twists on the Traditional Burrito Bowl

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5 Exciting Burrito Bowl Recipes to Spice Up Your Meal Prep

Are you ready to elevate your meal game with some vibrant and flavorful burrito bowls?

Whether you’re craving a hearty classic, a zesty chicken option, or a plant-based delight, these five variations of burrito bowls are perfect for any occasion! 🌈

Packed with fresh ingredients and bursting with flavor, each recipe is designed to be easy to prepare and customize to your liking.

Plus, they’re great for meal prep, making them ideal for busy weeknights or healthy lunches on the go.

In this guide, you’ll find detailed recipes for Classic Beef, Chicken and Guacamole,

5 Burrito Bowl Recipes

Vegetarian Tofu Sofritas, Shrimp and Avocado, and Spicy Turkey and Sweet Potato Burrito Bowls.

With simple instructions and helpful tips, you’ll be whipping up these delicious bowls in no time! 🍽️

So grab your ingredients, roll up your sleeves, and let’s get cooking! Your taste buds will thank you! 😋✨

Here are five variations of burrito bowls, each with a unique twist.

1. Classic Beef Burrito Bowl

A hearty and flavorful bowl with ground beef, rice, and classic Mexican toppings.

Classic Beef Burrito Bowl

Ingredients

1 tablespoon olive oil
½ cup red bell pepper, chopped
½ cup sweet onion, chopped
1 pound lean ground beef
½ cup salsa
15 oz can black beans, rinsed and drained
15 oz can corn, drained
14.5 oz can diced tomatoes
4 oz can diced green chiles
1 cup jasmine rice, rinsed
1 tablespoon taco seasoning
½ teaspoon chili powder
2 cups chicken stock
1 cup shredded cheddar/jack cheese
Salt and pepper to taste

To start your delicious Classic Beef Burrito Bowl, heat a tablespoon of olive oil in a large pan over medium heat. Once the oil is shimmering, toss in the chopped onions and red bell peppers, sautéing them until they soften and become fragrant—this should take about 3-4 minutes.

Next, add in the lean ground beef, breaking it up with a spatula as it cooks. Keep stirring until the beef is browned and cooked through, which usually takes about 5-7 minutes. Make sure to drain any excess grease to keep your bowl healthy! 🌱

Now, stir in the salsa, black beans, corn, diced tomatoes, green chiles, rinsed jasmine rice, taco seasoning, and chili powder. Pour in the chicken stock and bring everything to a boil. Once it’s bubbling, cover the pan, reduce the heat to low, and let it simmer for about 15 minutes or until the rice is tender and has absorbed all the flavors.

After that, give it a good stir, taste it, and season with salt and pepper as needed. Finally, sprinkle the shredded cheese on top, cover it again, and let it rest for another 5 minutes so the cheese melts beautifully. Serve it up in bowls and don’t forget to add your favorite toppings like sour cream, fresh cilantro, or guacamole for that extra zing! 🥑✨

Tip: If you prefer a lighter version, feel free to swap the ground beef for ground turkey or chicken!

Quick Instructions

Heat olive oil in a large pan over medium heat. Sauté onions and red peppers, then add ground beef and cook until browned. Drain excess grease.
Stir in salsa, black beans, corn, tomatoes, green chiles, rice, taco seasoning, and chili powder. Add chicken stock and bring to a boil.
Cover and reduce heat to low. Cook for 15 minutes until rice is cooked.
Stir and season to taste. Add cheese, cover, and let rest for 5 minutes.
Serve in bowls with optional toppings like sour cream, cilantro, and guacamole.

Prep Time: 10 minutes
Cook Time: 20 minutes
Yields: 4 servings
Category: Main Course
Method: One-Pot
Cuisine: Mexican
Diet: Gluten-Free
Calories: Approximately 450 per serving

Nutrition Facts

Nutrient	Amount per Serving	% Daily Value
Calories	450	22%
Protein	30g	60%
Carbs	50g	17%

Storage Tips:

Refrigeration: Store the beef, rice, and veggies in separate airtight containers for up to 4 days. This prevents sogginess.
Freezing: The beef mixture can be frozen for up to 2 months. Thaw in the refrigerator before reheating. Reheat in a pan over medium heat until warmed through.
Toppings: Keep cheese, salsa, and any fresh toppings (like sour cream or guacamole) in separate containers to maintain freshness.

2. Chicken and Guacamole Burrito Bowl

A fresh and zesty bowl with grilled chicken and homemade guacamole.

Chicken and Guacamole Burrito Bowl

Ingredients

1 lb chicken breasts
1 tablespoon olive oil
1 tablespoon chili powder
1 teaspoon garlic powder
1 cup cooked rice
1 cup black beans
1 cup corn kernels
1 cup cherry tomatoes, halved
1 avocado
1 lime
Salt and pepper to taste

For the Chicken and Guacamole Burrito Bowl, start by seasoning your chicken breasts with olive oil, chili powder, garlic powder, salt, and pepper. Heat up your grill or grill pan to medium-high heat and cook the chicken for about 6-7 minutes on each side, or until it’s cooked through and has those lovely grill marks.

Once done, remove the chicken from the heat and let it rest for a few minutes before slicing it into bite-sized pieces. 🍗 While the chicken is resting, prepare your guacamole by mashing an avocado in a bowl and mixing in some lime juice, salt, and pepper to taste. This will keep your guacamole fresh and flavorful! 🥑

Now, it’s time to assemble your bowls! Start with a base of cooked rice, then layer on the black beans and corn. Add the sliced grilled chicken on top, followed by a generous scoop of your homemade guacamole. You can also throw in some cherry tomatoes for a burst of freshness! Enjoy your delicious creation!

Tip: For a healthier option, swap out sour cream for Greek yogurt when serving!

Quick Instructions

Season chicken with olive oil, chili powder, garlic powder, salt, and pepper. Grill until cooked through.
Slice chicken and set aside.
Prepare guacamole by mashing avocado with lime juice, salt, and pepper.
Assemble bowls with rice, black beans, corn, cherry tomatoes, and chicken. Top with guacamole.

Prep Time: 15 minutes
Cook Time: 15 minutes
Yields: 4 servings
Category: Main Course
Method: Grilling
Cuisine: Mexican
Diet: Gluten-Free
Calories: Approximately 400 per serving

Nutrition Facts

Nutrient	Amount per Serving	% Daily Value
Calories	400	20%
Protein	35g	70%
Carbs	40g	13%

Storage Tips:

Refrigeration: Store cooked chicken, rice, beans, and corn in airtight containers for up to 4 days. Keep guacamole in a separate container to prevent browning. To minimize browning, press plastic wrap directly onto the surface of the guacamole before sealing.
Freezing: Cooked chicken can be frozen for up to 2 months. Thaw in the refrigerator before reheating.
Assembly: For best results, assemble the bowls fresh, adding guacamole just before serving.

3. Vegetarian Tofu Sofritas Bowl

A plant-based bowl with spicy tofu sofritas and fresh veggies.

Vegetarian Tofu Sofritas Bowl

Ingredients

1 block firm tofu, crumbled
2 tablespoons olive oil
1 tablespoon chipotle sauce
1 teaspoon cumin
1 cup cooked brown rice
1 cup black beans
1 cup fajita veggies (bell peppers and onions)
1 cup pico de gallo
Lime wedges

To whip up your Vegetarian Tofu Sofritas Bowl, begin by crumbling a block of firm tofu into bite-sized pieces. Heat a tablespoon of olive oil in a large skillet over medium heat, then add the crumbled tofu. Sauté the tofu for about 5-7 minutes until it’s golden brown and slightly crispy. 🌟

Next, stir in the chipotle sauce and cumin, cooking for an additional 5 minutes to allow those flavors to meld beautifully. While the tofu is cooking, you can sauté your fajita veggies (bell peppers and onions) in another pan until they’re tender and vibrant, which should take about 4-5 minutes. 🍳

Now, it’s time to assemble your bowl! Start with a generous serving of cooked brown rice, then add the black beans, followed by the spicy tofu sofritas and the sautéed veggies. Top it all off with a fresh scoop of pico de gallo for that zesty kick! Enjoy your colorful and nutritious bowl!

Tip: If you want to add a creamy touch, slices of avocado make a great addition!

Quick Instructions

Sauté crumbled tofu in olive oil until golden. Add chipotle sauce and cumin, cook for 5 more minutes.
Prepare fajita veggies by sautéing bell peppers and onions.
Assemble bowls with rice, black beans, tofu sofritas, fajita veggies, and pico de gallo. Serve with lime wedges.

Prep Time: 10 minutes
Cook Time: 20 minutes
Yields: 4 servings
Category: Main Course
Method: Sautéing
Cuisine: Mexican
Diet: Vegan
Calories: Approximately 350 per serving

Nutrition Facts

Nutrient	Amount per Serving	% Daily Value
Calories	350	18%
Protein	20g	40%
Carbs	45g	15%

Storage Tips:

Refrigeration: Store tofu sofritas, rice, beans, and veggies in separate airtight containers for up to 4 days. This helps maintain texture and flavor.
Freezing: Tofu sofritas can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
Fresh Ingredients: Keep pico de gallo and any fresh toppings (like lime wedges) in separate containers and add them just before serving.

4. Shrimp and Avocado Burrito Bowl

A seafood twist with spicy shrimp and creamy avocado.

Shrimp and Avocado Burrito Bowl

Ingredients

1 lb shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon garlic powder
1 cup cooked quinoa
1 cup black beans
1 cup corn
1 avocado, sliced
1 lime

For the Shrimp and Avocado Burrito Bowl, begin by seasoning your peeled and deveined shrimp with olive oil, paprika, and garlic powder. Heat a skillet over medium heat and sauté the shrimp for about 2-3 minutes on each side, or until they turn pink and opaque. 🦐

This cooking time is quick, so keep an eye on them! While the shrimp are cooking, prepare your quinoa according to package instructions and set it aside.

Now, let’s build your bowl! Start with a base of fluffy quinoa, then layer on the black beans and corn. Once the shrimp are ready, place them on top of the quinoa, and finish off with fresh avocado slices and a squeeze of lime juice for a refreshing touch. 🍋 Enjoy this light and zesty bowl that’s packed with flavor!

Tip: For added crunch, consider serving with a side of tortilla chips!

Quick Instructions

Season shrimp with olive oil, paprika, and garlic powder. Sauté until pink and cooked through.
Assemble bowls with quinoa, black beans, corn, shrimp, and avocado slices. Squeeze lime juice over the top.

Prep Time: 10 minutes
Cook Time: 10 minutes
Yields: 4 servings
Category: Main Course
Method: Sautéing
Cuisine: Mexican
Diet: Pescatarian
Calories: Approximately 380 per serving

Nutrition Facts

Nutrient	Amount per Serving	% Daily Value
Calories	380	19%
Protein	30g	60%
Carbs	40g	13%

Storage Tips:

Refrigeration: Store cooked shrimp, quinoa, black beans, corn, and avocado in separate airtight containers for up to 2 days. Avocado may brown, so consider adding lime juice to help preserve its color.
Freezing: Cooked shrimp can be frozen for up to 2 months. Thaw in the refrigerator before reheating. Quinoa can also be frozen.
Assembly: For the best taste and texture, assemble the bowls fresh, adding avocado just before serving.

5. Spicy Turkey and Sweet Potato Bowl

A warm and spicy bowl with ground turkey and roasted sweet potatoes.

Spicy Turkey and Sweet Potato Bowl

Ingredients

1 lb ground turkey
1 tablespoon olive oil
1 teaspoon cayenne pepper
2 cups sweet potatoes, cubed
1 cup cooked rice
1 cup black beans
1 cup salsa
Fresh cilantro

To create your Spicy Turkey and Sweet Potato Bowl, preheat your oven to 400°F (200°C) and start by tossing cubed sweet potatoes in a tablespoon of olive oil and cayenne pepper. Spread them out on a baking sheet and roast for about 20 minutes, or until they’re tender and slightly caramelized. 🥔

While the sweet potatoes are roasting, cook your ground turkey in a skillet over medium heat until it’s browned and cooked through, which should take about 7-10 minutes. Season the turkey with salt and pepper to taste. Once everything is cooked, it’s time to assemble your bowl! Start with a base of rice, then layer on the black beans and roasted sweet potatoes.

Top it off with the cooked turkey and a generous spoonful of salsa for that extra kick! Garnish with fresh cilantro for a pop of color and flavor. 🌿 Enjoy your warm and satisfying bowl!

Tip: For a cooling effect, consider adding a dollop of Greek yogurt on top!

Instructions

Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil and cayenne pepper, roast for 20 minutes.
Cook ground turkey in a pan until browned.
Assemble bowls with rice, black beans, roasted sweet potatoes, turkey, and salsa. Garnish with cilantro.

Prep Time: 15 minutes
Cook Time: 25 minutes
Yields: 4 servings
Category: Main Course
Method: Roasting
Cuisine: Mexican
Diet: Gluten-Free
Calories: Approximately 420 per serving

Nutrition Facts

Nutrient	Amount per Serving	% Daily Value
Calories	420	21%
Protein	35g	70%
Carbs	50g	17%

Storage Tips:

Refrigeration: Store cooked turkey, rice, black beans, and roasted sweet potatoes in separate airtight containers for up to 4 days. This helps maintain the integrity of each ingredient.
Freezing: Cooked turkey and sweet potatoes can be frozen for up to 2 months. Thaw in the refrigerator before reheating.
Fresh Ingredients: Keep salsa and any fresh garnishes (like cilantro) in separate containers and add them just before serving.

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