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.
Servings Prep Time
3lunches 10minutes
Cook Time
Servings Prep Time
3lunches 10minutes
Cook Time
  • 3/4cup ricechoose any kind you like! (you can also substitute quinoa)
  • 15oz can of black beansdrained and rinsed
  • 1cup salsaor one large tomato
  • 15oz can of cornor you can substitute fresh or frozen corn
  • salt and pepper to taste
  • 1cup cilantrochopped
  • 2 limes1 cut in half, 1 sliced into wedges
  • 3/4cup shredded cheddar cheeseoptional
  • 1 avocadodon’t slice open until you’re ready to eat!
  1. Cook rice (or grain of your choice) according to the package.
  2. If using chicken, tofu, shrimp, beef or pork, cook it at this time on the stove with minimal seasonings (salt, pepper, cumin and/or chipotle powder). Set aside.
  3. Stir 1 cup of chopped cilantro and juice from one lime into the rice.
  4. Assemble! Divide cilantro lime rice between three meal prep containers. Add the salsa (1/3 cup per container), corn, any additional veggies and black beans to each container. Add additional protein if using to each container.
  5. Garnish the meals with extra cilantro, 1/4 cup shredded cheddar cheese per meal and a lime wedge. Save the avocado on the side until you’re ready to eat the meal!
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┬áreplace completely with more greens.
  • You can also use chili powder, sriracha or tobasco sauce to give it a kick!