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
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┬áreplace completely with more greens.
  • You can also use chili powder, sriracha or tobasco sauce to give it a kick!