burrito bowls

These burrito bowls are loaded with marinated grilled chicken, cilantro lime rice, black beans and a variety of fun toppings. This recipe will become a dinner time staple at your house!

Burrito Bowls with Chicken

For the chicken:

NatureRaised Farms Boneless Skinless Chicken Breasts

olive oil

lime juice

sugar

salt

cumin

garlic (minced)

water

smoked paprika

onion powder

chili powder

cilantro leaves

lime

salt and pepper

can of black beans (drained and rinsed)

salsa

avocado (thinly sliced)

sour cream

romaine lettuce

To prepare the marinade, pour the lime juice, olive oil and water into a large resealable bag. Add the garlic, sugar, salt, cumin, smoked paprika, onion powder and chili powder.

Seal bag and shake to combine. Add the chicken to the bag of marinade, seal and place in fridge - marinate at least 30 minutes or up to 8 hours.

Preheat a grill, grill pan or skillet over medium high heat. Add the chicken and cook for 5-6 minutes on each side or until cooked through.

Chop the cooked chicken into bite sized pieces.

Place the rice or quinoa in a large bowl; add the cilantro, lime juice and salt and pepper to taste; toss to coat the rice evenly.

Divide the rice between 4 bowls. Arrange the chicken, beans, salsa, avocado, sour cream and lettuce on top of the rice. Serve immediately.

https://content.jwplatform.com/videos/QAWp2Z9M.mp4

These burrito bowls are loaded with grilled marinated chicken, black beans, rice and fresh salsa.

These meal prep chicken burrito bowls are filled with grilled marinated chicken, cilantro lime rice, black beans and fresh salsa. It's an easy and healthy meal prep recipe idea that's quick to assemble and tastes delicious!

Meal Prep Burrito Bowls

chicken breasts

honey

rice

black beans

corn kernels (thawed from frozen or canned)

To prepare the marinade, pour the lime juice, olive oil and water into a large resealable bag. Add the garlic, honey, salt, cumin, smoked paprika, onion powder and chili powder.

Divide the rice between 4 meal prep containers. Arrange the chicken, beans, corn and salsa on top. Cover and store in the refrigerator until ready to heat and serve.

https://content.jwplatform.com/videos/wCva1AHW.mp4

These meal prep chicken burrito bowls are full of grilled chicken, rice, beans, corn and salsa.

MEAL PREP CHICKEN BURRITO BOWLS

These veggie burrito bowls are the perfect easy Tex-Mex dinner - especially when they&#039;re piled up with your favourite toppings!

Veggie burrito bowls

150 g (~ 3/4 cup) brown rice

tbsp oil

spring onions, (sliced)

bell pepper, (diced (I used yellow))

garlic, (minced)

cherry tomatoes, (halved)

tsp smoked paprika

Salt

Black pepper

100 ml (~ 1/3 cup) vegetable stock

tbsp hot sauce ((however hot you like it))

Cook the brown rice according to the instructions on the packet - I boil mine in plenty of water until it&#039;s just soft (around 20 minutes), then drain.

Meanwhile, heat a dash of oil in a large, deep frying pan, and add the spring onions, diced pepper and garlic. Cook over a medium heat for 5 minutes, until softened.

Add the halved cherry tomatoes, black beans, paprika, and a good pinch of salt and pepper. Cook for a few minutes more, until the tomatoes are just softened. You can squish them a little to release their juice if you like.

When the rice is cooked, add it to the vegetables, along with a little vegetable stock and a dash of hot sauce. Mix well to combine. Check the seasoning (you might want a little more hot sauce!), and serve with your choice of toppings.

Weight Watchers Burrito Bowls 3 Smart Points

chicken – ground (98% fat-free)

15 oz can of black beans

15 corn

roma tomatoes, chopped

scallions,

Fat Free Cheddar Cheese

Greek Yogurt

In a non stick skillet cook the chicken until brown and no longer pink. Add the taco seasoning packet and 3/4 cup of water. Simmer for 3 to 5 minutes and remove from heat.

Gather or prep all the ingredients while the ground chicken is cooking. Open the can of black beans and corn. Dice the tomatoes and green onion.

In a medium sauce pan add 1 cup of Instant Rice and 2 cups of water. Bring to a boil and remove from heat and cover until all the water is absorbed.

Now it&#8217;s time to make the burrito bowls. Add 1/2 cup of rice to a bowl and then top with all the ingredients you just prepared. Enjoy.

Meal Prep Chicken Burrito Bowls! Gluten free and great for taking on-the-go! These burrito bowls are super versatile and are packed full of goodness.

Meal Prep Southwest Chicken Burrito Bowls

kale (or lettuce of choice)

grape tomatoes

chicken (cooked (about 2 chicken breasts))

black beans, canned

rice, cooked

paprika

tsp cumin

cayenne

tsp pepper

drizzle Avocado Lime Dressing (optional)

Cook the rice according to directions. Mix in paprika, cumin, cayenne, and pepper when the rice has about 5 minutes left. Set aside.

Layer each bowl or container with kale, tomatoes, shredded chicken, corn, beans, and rice. Top with optional dressing and enjoy immediately or refrigerate for later!

These Meal Prep Chicken Burrito Bowls (southwest edition) are pretty easy to make! They're gluten-free and only take about 30 minutes to put together. They're great for lunch on the go or for a quick and easy dinner for busy weeknights!

RECIPE: https://www.jaroflemons.com/meal-prep-chicken-burrito-bowls/

These Vegetarian Burrito Bowls are quick, easy, healthy, one-pot and most importantly (to me at least) absolutely delicious! They are obviously vegetarian, as well as gluten free and nut free and whipped up in an Instant Pot making them an awesome family friendly weeknight dinner.

vegetarian burrito bowls

brown rice

(16-ounce) can low-sodium pinto beans, undrained

vegetable stock

bell peppers, sliced

red onions, sliced

gluten free chili powder

shredded pepper jack cheese

plum tomatoes,

jalapeño, sliced or diced

fresh cilantro, chopped

In your pressure cooker, combine the brown rice, pinto beans, vegetable stock, bell peppers, red onion and chili powder. Lock the lid in place and set the cooker to High pressure for 15 minutes.

When the cook time ends, let the pressure release naturally.

Scoop 1/2 cup of the rice filling into a dish. Top with cheese, tomato, jalapeño and cilantro, as desired.

OMG! Everything looks so good. I'm drooling just by looking at it!

This is so satisfying. My hubby didn't even miss the meat! We will be making this again.

I made this tonight and it was so darn good!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1555544991/i4zvcvv5ipjye081fkyk.mp4

Vegetarian Burrito Bowls

Looking for an easy burrito bowl recipe? These Loaded Burrito Bowls from Delish.com are the best!

Loaded Burrito Bowls

c. white rice

kosher salt

extra-virgin olive oil

beef

tbsp. chili seasoning

black pepper

c. Shredded Monterey Jack

c. cilantro

c. Pico de Gallo

c. guacamole

shredded Cheddar

Tortilla chips, broken

My whole family loved this so much best ever

Instant Pot chicken burrito bowls can be on the dinner table in 30 minutes! All your favorite things about a burrito but made into a delicious burrito bowl. Top with lettuce, cheese, tomato, avocado for a quick &amp; easy family approved dinner. If you're looking for the best Instant Pot chicken recipe then this is it!&nbsp;

Instant Pot Chicken Burrito Bowls

boneless, skinless chicken breasts

taco seasoning

garlic powder

chicken broth, divided

(15 oz) sweet yellow corn, drained

(15 oz) black beans,

chopped cilantro, shredded cheese, tomatoes, avocado, sour cream, tortilla chips

Add chicken, taco seasoning packet and other spices, and 1/4 cup of the chicken broth into the instant pot. Stir together making sure that the chicken is coated in the spices.&nbsp;

Dump in the corn, black beans, and salsa. Stir together.&nbsp;

Add the uncooked rice on top of the chicken mixture (DO NOT stir) and then pour the remaining 3/4 cup chicken broth on top (again, DO NOT stir it in).&nbsp;

Place lid on the instant pot making sure the pressure release valve is closed/sealed. Set the cook time manually to 10 minutes at high pressure.&nbsp;** If you use a Crock Pot Express Cooker then you will have to press the 'rice' or the 'bean/chili' button and then decrease the time to 10 minutes. It does not have a manual button like the Instant Pot.

Let pressure naturally release for 5 minutes and then do a quick release by opening the valve. Stir together the chicken burrito filling.&nbsp;

Serve a scoop of the burrito filling into a bowl and then top with all your favorite toppings.&nbsp;

This Vegetarian Burrito Bowl is inspired by everyone&#039;s favorite Chipotle bowl. It&#039;s loaded with beans, rice, fresh produce, and Mexican toppings. This nutritious weekday lunch or dinner can be meal prepped on Sunday for the busy week.

Cilantro Lime Rice (or plain cooked rice)

Beans (any kind)

Lettuce

Avocado (diced)

Salsa (or Pico de Gallo)

Fresh Cilantro (loosely packed)

Avocado Ranch Dressing

Lime

Place LETTUCE LEAVES into individual serving bowls.

Divide RICE, BEANS, AVOCADO, SALSA, CILANTRO, and LIME wedges over two bowls.Top with dressing, if desired.

Spicy Plantain Burrito Bowls recipe featuring seasoned rice and beans, garlic cilantro lime slaw, and crispy fried plantains. So good // almost vegan.

Spicy Plantain Burrito Bowls

white long grain rice, uncooked

salsa (mild, medium, or hot! you decide)

tomato paste

can black beans, rinsed and drained

EACH chili powder and cumin

EACH oil and water

green onions

garlic (less if you’re sensitive to garlicky things)

limes

sour cream yogurt

cabbage

vegetable oil

green plantains

Rice

Place the ingredients in a rice cooker and cook until done.

Black Beans

Heat the black beans with the spices in a small saucepan until warmed through, adding a little water or oil as necessary. Keep heat on low to keep warm.

Slaw

Pulse the oil, water, green onions, cilantro, garlic, salt, lime juice, and Greek yogurt in a food processor until mostly smooth. Toss the cabbage with enough sauce to coat &#8211; reserve the remaining sauce.

Plantains

Peel the plantains and chop them into chunks about 1 inch wide. Pour enough oil into a heavy skillet so the plantains will be partially covered in oil. Preheat over medium high heat. Add the plantains, fry for a few minutes (you should see bubbles &#8211; if not, turn up the heat), flip and fry for a few more minutes, and transfer to a paper towel lined plate. Smash them with the back of a wooden spoon until they break open slightly. Put back in the oil and fry for another 2-3 minutes until golden brown. Transfer to a paper towel lined plate; sprinkle with salt. They should be crispy on the outside and soft on the inside, like French fries. 😀

Assembly

Serve a scoop of rice, beans, and slaw into the bowls. Add the plantains on top with a few cilantro leaves. Drizzle with extra sauce. DEVOUR.

Wilson is right.
As a brazilian, born and raised, I went like crazy to see what Lindsay had prepared for "us" this time. Rarely I torn my nose for some ingredient ... but got a little sad, have to admit, because whatever this dish has, it's a Mexican recipe. Brazilians eat, definitively rice and beans ALL the time, but white and black respectively. 
In some parts of the country, they use to have some sort of "sweet" as BANANA, not plantanos, even though on the Northeast they fry the salty green bananas but ... with sugar and cinnamon. 
And ALWAYS,  a piece of meat ... chicken, linguica (sausage), beef (for sure not tenderloin).
With this wave about "healthy", they are serving tofu as protein ... healthy my "patushky" because 95% of the tofu produced today is make with soy that was plant/grows using GMOs seeds. But this is another discussion.  
And old "school" like me, we call MEAT, not PROTEIN. 
BEEF is BEEF ... edamame is ... well ... the thing that is served at japanese rest.
There is not such thing "starch and starch" ... it's RICE and POTATOES.
But HEY! Amazing recipe ... amazing taste ... amazing pictures! 
Thanks!

Looks yummy--although I'm not sure if I want to fry plantains in the summer...

While in NOLA, have beignets, a muffaletta sandwich, and some FRIED oysters (not so gloopy that way). Enjoy!

This looks amazing! I love that you added in fried plantains - definitely a unique twist on a regular burrito bowl. And that bowl alone is making me crave Chipotle **addicted** :).

The best tofu Chipotle sofritas recipe perfect for vegan tacos or Chipotle sofritas burrito bowls! Wondering &quot;What is sofritas?&quot; We&#x27;ve got the answer and an easy recipe. 

Sofritas

block extra firm tofu, Trader Joe’s High Protein recommended

olive

yellow onion, diced

green bell pepper, diced

garlic,

oregano

tomato sauce

chipotle pepper, finely chopped

adobo sauce,

sea salt

red wine vinegar

Remove the tofu block from the packaging and...

Remove the tofu block from the packaging and drain. Pat dry with a towel. Cut into 3/4" slices and pat dry again.

Heat oil in a skillet over medium high...

Heat oil in a skillet over medium high heat. Add the tofu slices and cook until browned, about 4 minutes. Flip and brown on the other side. Use a wooden spoon or spatula to break the tofu up into crumbles. Continue to saute for another few minutes to brown. Transfer crumbled tofu to a plate and set aside.

Heat the remaining oil in the same skillet....

Heat the remaining oil in the same skillet. Add the onion and bell pepper and saute over medium heat until tender, about 5 minutes. Add the garlic, cumin, and oregano and saute one minute longer.

Add the tomato sauce, tomato paste, chipotle, adobo...

Add the tomato sauce, tomato paste, chipotle, adobo sauce, salt, and water. Simmer over low heat 5 minutes, stirring frequently.

Add the crumbled tofu and red wine vinegar...

Add the crumbled tofu and red wine vinegar and stir to combine. Add more salt and/or adobo sauce to taste. Garnish generously with fresh cilantro.

Serve your chipotle sofritas as a taco filling...

Serve your chipotle sofritas as a taco filling or part of a burrito bowl.

Top 21 burrito bowls recipes from across the web

The most viewed burrito bowls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Burrito Bowls with Chicken

Meal Prep Burrito Bowls

Veggie burrito bowls

Weight Watchers Burrito Bowls 3 Sma...

Meal Prep Southwest Chicken Burrito...

vegetarian burrito bowls

Loaded Burrito Bowls

Instant Pot Chicken Burrito Bowls

Vegetarian Burrito Bowls

Spicy Plantain Burrito Bowls

Sofritas

Instant Pot Healthy Chicken Burrito...

Steak Burrito Bowls - Keto / Low Ca...

Best Ever Chicken Fajitas

Vegan Plantain Burrito Bowl with Ma...

Chipotle Black Bean Burrito Bowls w...

Sheet Pan Chipotle Chicken Burrito ...

Easy One Pot Chicken Burrito Bowl

Burrito Bowls {No Cook Recipe}

Burrito Bowls

ROASTED GARLIC, CAULIFLOWER, AND TO...

Top 21 burrito bowls recipes from across the web

The most viewed burrito bowls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Burrito Bowls with Chicken

Meal Prep Burrito Bowls

Veggie burrito bowls

Weight Watchers Burrito Bowls 3 Sma...

Meal Prep Southwest Chicken Burrito...

vegetarian burrito bowls

Loaded Burrito Bowls

Instant Pot Chicken Burrito Bowls

Vegetarian Burrito Bowls

Spicy Plantain Burrito Bowls

Sofritas

Instant Pot Healthy Chicken Burrito...

Steak Burrito Bowls - Keto / Low Ca...

Best Ever Chicken Fajitas

Vegan Plantain Burrito Bowl with Ma...

Chipotle Black Bean Burrito Bowls w...

Sheet Pan Chipotle Chicken Burrito ...

Easy One Pot Chicken Burrito Bowl

Burrito Bowls {No Cook Recipe}

Burrito Bowls

ROASTED GARLIC, CAULIFLOWER, AND TO...

The most viewed burrito bowls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine