This healthy burrito bowl is a flavor-packed, nutrient-dense meal that’s as easy to assemble as it is delicious. It’s the perfect solution for those craving the satisfying taste of a burrito without the heavy carbs, making it ideal for a quick and wholesome lunch or dinner.
Key Ingredients for Healthy Burrito Bowl
- For the Base:
- 2 cups cooked quinoa (white, red, or tri-color) – cooled
- 1 cup cooked brown rice – cooled
- For the Protein:
- 1 pound boneless, skinless chicken breast or thighs, cut into ½-inch pieces
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- For the Veggies:
- 1 tablespoon olive oil
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 small red onion, thinly sliced
- 1 cup canned black beans, rinsed and drained
- 1 cup frozen corn, thawed
- For the Toppings:
- 1 cup shredded romaine lettuce
- ½ cup salsa (your favorite kind)
- ½ cup plain Greek yogurt or dairy-free alternative
- ¼ cup chopped fresh cilantro
- ½ Hass avocado, diced
- 1 lime, cut into wedges
How to Make Healthy Burrito Bowl
Whip up this healthy burrito bowl in under 30 minutes for a satisfying meal that bursts with fresh flavors and vibrant colors.
The beauty of this dish lies in its simple assembly, packed with wholesome ingredients, and customized with your favorite toppings, offering a guilt-free indulgence that rivals any restaurant classic.
Step-by-Step Instructions
1. Prepare the Chicken:
In a medium bowl, toss the chicken pieces with 1 tablespoon of olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Ensure each piece is evenly coated.
2. Cook the Chicken:
Heat a large skillet or grill pan over medium-high heat. Add the seasoned chicken in a single layer, being careful not to overcrowd the pan. Cook for 5-7 minutes per side, or until cooked through and lightly browned. Remove from the skillet and set aside.
3. Sauté the Vegetables:
In the same skillet (or a clean one), add 1 tablespoon of olive oil and heat over medium heat. Add the sliced red and yellow bell peppers and red onion. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp. Stir in the rinsed black beans and thawed corn and cook for another 2-3 minutes, until heated through.
4. Assemble Your Burrito Bowls:
Divide the cooked quinoa and brown rice between two large bowls. Top each bowl generously with the sautéed vegetable and bean mixture and the cooked chicken.
5. Add Your Favorite Toppings:
Spoon salsa over the chicken and vegetables. Dollop with Greek yogurt (or your dairy-free alternative). Garnish with fresh cilantro, diced avocado, and serve with lime wedges on the side for squeezing over the top.
Why You’ll Love This Healthy Burrito Bowl
You’ll adore this healthy burrito bowl for its incredible versatility and delightful freshness, echoing the vibrant spirit of a classic taco salad but with more substance. It’s a budget-friendly meal, saving you significant money compared to takeout, and its customizable nature means you can load it with flavorful toppings like creamy avocado and zesty salsa, creating a symphony of tastes and textures in every bite.
Don’t miss out on this easy, delicious, and affordable way to enjoy your favorite flavors – give this healthy burrito bowl a try tonight!
Storing and Reheating Tips
Storing Leftovers:
To store your healthy burrito bowl leftovers, it’s best to keep the components separate to maintain their freshness and texture. Refrigerate cooked chicken, sautéed vegetables, cooked grains (quinoa and rice), and any uncooked toppings like avocado and lettuce in airtight containers. The salsa and Greek yogurt can also be stored in their original containers or separate small containers. These components will stay fresh in the refrigerator for up to 3-4 days.
Reheating:
When ready to reheat, assemble your bowl with the refrigerated components. Gently warm the chicken and vegetable/bean mixture in a skillet over medium heat until heated through, or microwave them in 30-second intervals, stirring in between, until hot. Reheat grains separately if desired. Add fresh toppings like lettuce, avocado, salsa, and Greek yogurt just before serving to ensure they remain crisp and cool.
Freezing for Future Meals:
While freezing the entire assembled bowl is not recommended due to texture changes, individual components can be frozen. Cooked chicken, quinoa, and brown rice freeze well. Allow them to cool completely before transferring to freezer-safe bags or containers. Label with the date and freeze for up to 2-3 months. Thaw overnight in the refrigerator and reheat as directed above. Sautéed vegetables can be frozen but may become slightly softer upon reheating.
Final Thoughts
This healthy burrito bowl offers a fantastic, customizable meal packed with wholesome ingredients. It’s a delicious and satisfying option that proves healthy eating can be both simple and incredibly flavorful. Gather your favorite toppings and enjoy this delightful creation at home!
Find More recipes here :
Healthy Burrito Bowl
Ingredients
Equipment
Method
- In a medium bowl, toss the chicken pieces with 1 tablespoon of olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Ensure each piece is evenly coated.1 tablespoon olive oil, 1 teaspoon chili powder, ½ teaspoon cumin, ¼ teaspoon smoked paprika, ¼ teaspoon garlic powder, salt and freshly ground black pepper, 1 pound boneless, skinless chicken breast or thighs
- Heat a large skillet or grill pan over medium-high heat. Add the seasoned chicken in a single layer, being careful not to overcrowd the pan. Cook for 5-7 minutes per side, or until cooked through and lightly browned. Remove from the skillet and set aside.
- In the same skillet (or a clean one), add 1 tablespoon of olive oil and heat over medium heat. Add the sliced red and yellow bell peppers and red onion. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp. Stir in the rinsed black beans and thawed corn and cook for another 2-3 minutes, until heated through.1 tablespoon olive oil, 1 red bell pepper, 1 yellow bell pepper, 1 small red onion, 1 cup canned black beans, 1 cup frozen corn
- Divide the cooked quinoa and brown rice between two large bowls. Top each bowl generously with the sautéed vegetable and bean mixture and the cooked chicken.2 cups cooked quinoa, 1 cup cooked brown rice, 1 pound boneless, skinless chicken breast or thighs, 1 red bell pepper, 1 yellow bell pepper, 1 small red onion, 1 cup canned black beans, 1 cup frozen corn
- Spoon salsa over the chicken and vegetables. Dollop with Greek yogurt (or your dairy-free alternative). Garnish with fresh cilantro, diced avocado, and serve with lime wedges on the side for squeezing over the top.½ cup salsa, ½ cup plain Greek yogurt, ¼ cup fresh cilantro, ½ Hass avocado, 1 lime