Homemade Burrito Bowl

Ingredients

• 480–720 ml (2–3 cups)steak, chicken, pork, prawns or vegetables
• 480 ml (2 cups)cooked rice
• 480 ml (2 cups)cooked black or pinto beans, drained
• 480 ml (2 cups)corn
• 480 ml (2 cups)shredded cheese, such as Cheddar, Cotija or Mexican cheese
• 2tomatoes, diced
• ½red onion, finely diced
• 1lime, quartered
• ½ bunchcoriander, chopped
• 1–2avocados, diced (optional)
• to tastelettuce (optional)
• to tastetortilla chips (optional)
• to tastesour cream (optional)
• to tastesalsa (optional)

Instructions

1. 1

   Warm the ingredients

   Warm all the cooked ingredients.

2. 2

   Build the bowls

   Arrange the ingredients side by side in bowls, or layer them, starting with the rice, beans and meat.

3. 3

   Add the toppings

   Finish each bowl with your preferred toppings.

What is a burrito bowl?

A burrito bowl takes familiar burrito-style fillings and serves them in a bowl rather than wrapped in a tortilla. This version brings together rice, beans and a choice of filling, with fresh toppings for contrast.

Its Mexican-inspired combination is easy to adapt to what you have on hand. Using already-cooked ingredients also makes it a handy option for using leftovers or putting together meals for the week.

Nutrition and macros by portion

The nutrition label shows one serving as written: 795 calories, 50g protein, 67g carbs, 39g fat.

The rice, beans and corn provide most of the carbohydrates, while the meat or prawns and beans contribute protein. Cheese, avocado and sour cream are the main sources of fat; add lettuce or extra tomatoes alongside the bowl for a fresh contrast.

Choose your filling

Protein or vegetables: steak, chicken, pork, prawns or vegetables can all work here. The method calls for warming the cooked ingredients, so have your chosen filling cooked before you assemble the bowls.

Build a balanced base

Rice: cooked rice gives the bowl its filling base. Beans add another soft, hearty layer and pair well with the rice.

Corn: its sweet kernels bring a different texture to the beans and rice. Drain the beans well so excess liquid does not collect in the bowl.

Keep the toppings varied

Fresh additions: diced tomatoes, red onion and chopped coriander bring colour and freshness. Lime wedges let everyone add a little citrus at the table.

Creamy extras: avocado and sour cream are optional, while shredded cheese adds a richer finish. Salsa and tortilla chips are also optional toppings.

Layer or arrange

Layered bowls: start with rice, beans and meat, as the method suggests, then add the other ingredients on top. This makes the base easy to portion before you add individual toppings.

Side-by-side bowls: arrange each ingredient in its own section if you want the colours and choices to stay distinct. Either approach works with the same ingredients.

Warm and assemble

Warm the cooked ingredients before placing them in the bowls, then add the toppings. Keep the fresh ingredients separate until assembly so they retain their distinct textures.

Serving ideas

Serve the bowls with lime wedges and let people choose from salsa, sour cream, avocado and tortilla chips. For meal prep, portion the rice, beans and filling, then add the fresh toppings when ready to eat.

Recipe notes & tips

• Drain the cooked beans well before adding them to the bowls.
• Dice the tomatoes and red onion small so they are easy to combine with each forkful.
• Keep optional toppings separate until serving so everyone can choose their own combination.
• Use the same filling throughout or offer more than one choice for a mix-and-match meal.
• Cut the lime into wedges so it is easy to squeeze over each bowl.

Variations

• Use leftover chicken: warm it with the other cooked ingredients for an easy filling.
• Go vegetarian: choose vegetables in place of the meat or prawns.
• Choose pinto beans: swap them in for black beans or use black beans instead.
• Add avocado: dice one or two for a creamy optional topping.
• Serve with crunch: add tortilla chips at the table.
• Change the cheese: use Cheddar, Cotija or a Mexican cheese blend.

Common mistakes to avoid

• Adding cold cooked ingredients: warm them before assembling the bowls.
• Wet beans: drain them before they go into the bowl.
• Mixing every topping in: arrange ingredients side by side if you want distinct flavours and textures.
• Adding optional toppings too early: keep them separate until serving, especially for meal prep.
• Forgetting the lime: include the wedges so each person can add citrus to taste.

How to store

Store the cooked rice, beans and filling in a sealed container in the fridge and use within 3–4 days. Keep fresh toppings and optional extras separate, then reheat the base until piping hot before assembling.

Frequently asked questions