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Burrito Bowl

Burrito Bowl

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  • Author: Maria
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 2 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mexican

Description

This Deconstructed Burrito Bowl is a flavorful, customizable, and easy-to-make meal packed with wholesome ingredients. Featuring seasoned ground meat, fluffy rice, fresh pico de gallo, creamy guacamole, and a crunchy tortilla topping, this dish is perfect for a quick and delicious dinner. Whether you’re looking for healthy homemade recipes or easy dinner recipes, this burrito bowl delivers bold flavors and balanced nutrition in every bite

Ingredients

Units Scale
For the Ground Meat:
  • 1 lb ground beef (or turkey or chicken)
  • 1 packet taco seasoning
  • 1/4 cup water
For the Rice:
  • 1 cup cooked rice (white or brown)
For the Crunchy Topping:
  • 1 cup tortilla chips or strips, lightly crushed
  • 1 tbsp olive oil
  • 1/2 tsp chili powder (optional)
  • 1/2 tsp cumin (optional)
For the Guacamole:
  • 2 ripe avocados
  • 1/4 cup red onion, diced
  • 2 tbsp cilantro, chopped
  • 1 lime, juiced
  • Salt and pepper, to taste
For the Pico de Gallo:
  • 1 cup diced tomatoes
  • 1/4 cup red onion, diced
  • 2 tbsp cilantro, chopped
  • 1 jalapeño, seeded and minced (optional)
  • 1 lime, juiced
  • Salt and pepper, to taste
For the Rest:
  • 1 cup cooked sweet potato chunks or roasted vegetables
  • 1 cup fresh spinach or lettuce
  • Lime wedges
  • Sour cream or Greek yogurt (optional)
  • Fresh cilantro, for garnish

Instructions

  • Prepare the Ground Meat:
    • Heat a large skillet over medium-high heat.
    • Add the ground meat and cook, breaking it apart with a spoon, until browned. Drain any excess grease.
    • Stir in the taco seasoning and water. Simmer for 5-7 minutes, until the sauce thickens.
  • Prepare the Crunchy Topping:
    • Preheat oven to 375°F (190°C).
    • Toss crushed tortilla chips with olive oil, chili powder, and cumin (if using).
    • Spread on a baking sheet and bake for 5-7 minutes, until golden brown and crispy.
  • Prepare the Guacamole:
    • Mash the avocados in a bowl.
    • Stir in red onion, cilantro, lime juice, salt, and pepper. Mix well.
  • Prepare the Pico de Gallo:
    • In a bowl, combine diced tomatoes, red onion, cilantro, jalapeño (if using), lime juice, salt, and pepper. Stir to combine.
  • Assemble the Burrito Bowls:
    • Divide the cooked rice between serving bowls.
    • Arrange the ground meat, sweet potato chunks, spinach, guacamole, and pico de gallo on top.
    • Sprinkle with crispy tortilla topping.
    • Add a dollop of sour cream or Greek yogurt, if using.
    • Garnish with fresh cilantro and lime wedges.

Notes

  • Customize with additional toppings like black beans, corn, shredded cheese, or hot sauce.
  • Adjust spice levels to taste.
  • Swap ground meat for lentils or black beans for a vegetarian version.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 550
  • Sugar: 5g
  • Sodium: 850mg
  • Fat: 30g
  • Saturated Fat: 6g
  • Unsaturated Fat: 20g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 10g
  • Protein: 35g
  • Cholesterol: 75mg

Find it online: https://cooktune.com/burrito-bowl/