Workweek Lunch Recipe: The Go-To Burrito Bowl

Did you know that a huge amount of people in their 20’s buy burritos more than twice a week?

Burritos are essential to our diets in 2016, apparently. We just can’t go too long without eating them.

But unless you’re strictly buying $5 burritos at Moe’s on a Monday, buying one burrito a week is more expensive than making yourself three burrito bowls at home.


The burrito bowl is a lunch staple. It’s easy to eat and usually tastes amazing. Plus, most places allow you to customize it, even if they charge extra for guac. There’s a reason why places like Chipotle and Moe’s are so popular.

But here’s the truth. Food at Chipotle and Moe’s isn’t as healthy or harmless as you think, even if you get a salad bowl and skip the sour cream.

Why? Because most of their food is cooked in rice bran oil or soybean oil, both of which aren’t great news.

Even though it’s good for high-temperature cooking, these oils are known to cause inflammation because of its fatty acid makeup. They’re high in polyunsaturated fat, which the body doesn’t need a lot of.

If you bloat and feel gassy after eating Chipotle, it’s probably the oil, especially if you know your body likes beans.

Maybe you’re not a nutrition nerd like I am who likes to snoop around looking for the facts. But it does say, right on Chipotle’s site, that they prepare many of their ingredients like rice, beans and protein options, with rice bran oil.

Olive oil and coconut oil are much better oil choices for your body.

It just goes to show that you don’t really know what you’re eating unless you make it yourself.

You can cook tastier and healthier burrito bowls at home that won’t leave you feeling gross.


At home, you have full control.

You can swap ingredients, make it vegan or add meat to it.

This simple burrito bowl recipe is a two pot meal that gives you three tasty and satisfying lunches.

This burrito bowl only costs $3 per serving.


Keep in mind, to do that math, I had to calculate costs of items I already had in my pantry like rice and shredded cheese. If you had to buy a new bag of rice, ingredients for this meal will cost more than $9.

Once you nail this recipe and make the burrito bowl of your dreams, you’ll never want to buy food at Chipotle ever again. It’s a great meal to have in your rotation.

Burrito bowls should last in your fridge for up to four days. Enjoy!

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Print Recipe
The Go-To Burrito Bowl
A hearty, protein and veggie packed lunch that you can easily tweak and change up to your liking. It's much cleaner than what you can buy at your favorite burrito place.
Prep Time 10 minutes
Cook Time 10 minutes
Main Ingredients
Seasonings & oil
Prep Time 10 minutes
Cook Time 10 minutes
Main Ingredients
Seasonings & oil
  1. After prepping ingredients, heat oil in a pan on medium heat. Stir in beans and corn. Add salt, pepper, cumin and cayenne if using, then stir. Let that cook for five minutes, stirring occasionally.
  2. Add the chopped tomatoes and stir. Turn the heat down and let the mixture cook for another three minutes uncovered.
  3. Add the cheddar cheese, then remove from the heat and set aside.
  1. In three containers, add a layer of rice first. Each should have about a 1/2 cup of rice.
  2. Then add 1/2 cup of greens on top of the rice. Sprinkle with salt if you want.
  3. On top of the greens, divide and add the warm beans, corn and tomato mixture. This will make the greens get slightly soft without making them soggy.
  4. Squeeze lime slices over each container, or add sliced lime to each one so you can squeeze fresh juice over the bowl before eating.
  5. If using, add 1/4 cup chopped cilantro to each container.
Day of eating
  1. The morning before you take it to work, top each dish with sliced or mashed avocado and sour cream if you're using it. This will instantly freshen it up, especially if you're not a fan of leftovers.
  2. Reheat in the microwave before eating, but make sure to remove the limes if you're adding slices.
Recipe Notes

This dish is very easy to make your own!

  • You can easily add other vegetables to this, like peppers and onions.
  • You can also replace the beans with cooked chicken, tofu or steak. If you're adding another type of protein, I would use less beans to keep this meal balanced.
  • Instead of brown rice you can also use quinoa, or replace completely with more greens.
  • You can also use chili powder, sriracha or tobasco sauce to give it a kick!


Share this Recipe
  1. Nina

    This is so helpful, thank you! Now my grocery store carries taco dip which consists of retried beans, sour cream, salsa, cheese and Guac.
    I was thinking of making the bowls before hand with brown rice, black beans and corn and then taking it to work and adding 2tbsp of the dip.
    Do u foresee any issues with this?

    Thank you in advance!

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