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This simple burrito bowl is packed with flavor for a quick, easy, and healthy lunch or delicious dinner. These tasty bowls whip up in minutes!

If you love Bean Burritos this deconstructed burrito bowl is for you! Try a Chicken Burrito Bowl for added protein – both are hits!

Burrito bowl served in a white bowl.

Deconstructed Burrito!

Mexican food is a staple in our house. Being Mexican, we eat this cuisine at least a couple of times a week! There are so many great dinner recipes you can make with just a few ingredients!

While we love a good Burrito, sometimes it’s fun to mix things up a bit. The burrito bowl is a great way to do this!

Why we love it:

  1. Filling bowl-full. While this is a hearty stand-alone Mexican dinner, it can be served with Homemade Tortilla Chips, Homemade Flour Tortillas, Chicken Tacos, or Chicken Quesadillas to stretch it even more.
  2. For busy nights. This dish is assembled in minutes, especially if you’ve prepped the ingredients ahead of time!
  3. Make it yours. Make it low carb or customize it with your favorite toppings.
Burrito bowl ingredients on board.

Burrito Bowl Ingredients

  • Cilantro Lime Rice long grain white rice, diced green chilies, cilantro, salted butter, chicken broth, lime juice, salt and pepper to taste
  • Romaine lettuce
  • corn or use kernels from Grilled Corn on the Cob
  • canned black beans
  • Roma tomatoes
  • avocado
  • cilantro
  • Ranch Dressing mix
  • mayonnaise
  • sour cream – or plain Greek yogurt
  • cilantro
  • minced garlic
  • jalapeños
  • milk
Lettuce in a bowl surrounded by bowls of veggies, rice, and beans.

Quick + Easy

  1. DRESSING. Blend all ingredients in the blender. Add milk until it’s the desired consistency.
  2. ASSEMBLE. Divide the rice mixture with lettuce, corn, black beans, tomatoes, avocado, and cilantro. Drizzle with cilantro ranch dressing right before serving. Serve as is or with a side of Homemade Tortilla Chips.
Adding beans, rice, corn, and chopped tomatoes to a bowl of lettuce.

Variations + Recipe Tips

Change it up with any of these tasty options and additions.

Pouring dressing onto a bowl of rice topped with beans, rice, and veggies.

Storing Info

  • Make ahead of time. Aside from the avocado, you can prep the different ingredients the day before and store them in separate containers in the fridge. Before serving, dice the avocado and toss the elements together.  
  • STORE. Keep leftovers in different containers so they last longer. If the bowls have already been mixed, cover and keep in the fridge for 2-3 days. Unused dressing can last in an airtight container in the fridge for 7-10 days.
The top view of a bowl filled with burrito bowl ingredients.

For More Mexican Recipes:

5 from 15 votes

Burrito Bowl Recipe

By: Lil’ Luna
This simple burrito bowl is packed with flavor for a quick, easy, and healthy lunch or delicious dinner. These tasty bowls whip up in minutes!
Servings: 4
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes

Ingredients 

Burrito Bowl

  • 4 cups Cilantro Lime Rice, homemade or store bought
  • 3 cups Romaine lettuce, chopped
  • 1 (15.25-ounce) can corn, drained
  • 1 (15-ounce) can black beans, drained and rinsed
  • 2 roma tomatoes, diced
  • 1 avocado, halved, seeded and diced
  • 2 tablespoons cilantro, freshly chopped

Cilantro Ranch Dressing

  • 1 packet Ranch Dressing mix, (or 3 tbsp of mix)
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 bunch cilantro
  • 1 teaspoon minced garlic
  • 1-3 teaspoon jalapeños, diced
  • cup milk

Instructions 

  • Make dressing by blending all ingredients in the blender. Add milk until it's the consistency you want.
  • Assemble bowls by dividing rice mixture with lettuce, corn, black beans, tomatoes, avocado and cilantro.
  • Drizzle with Cilantro Ranch Dressing right before serving.

Video

Notes

Make ahead of time. Aside from the avocado, you can prep the different ingredients the day before and store them in separate containers in the fridge. Before serving, dice the avocado and toss the elements together.  
STORE. Keep leftovers in different containers so they last longer. If the bowls have already been mixed, cover and keep in the fridge for 2-3 days. Unused dressing can last in an airtight container in the fridge for 7-10 days. 

Nutrition

Serving: 4g, Calories: 1306kcal, Carbohydrates: 163g, Protein: 18g, Fat: 63g, Saturated Fat: 15g, Polyunsaturated Fat: 27g, Monounsaturated Fat: 18g, Trans Fat: 1g, Cholesterol: 57mg, Sodium: 962mg, Potassium: 782mg, Fiber: 7g, Sugar: 7g, Vitamin A: 4025IU, Vitamin C: 14mg, Calcium: 189mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course, Salad
Cuisine: Mexican
Making this recipe? Tag us!
Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!

About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating




9 Comments

  1. 5 stars
    this is something that I prep for the week and have for lunch everyday! thank you so much for sharing this amazing recipe!

  2. 5 stars
    The combination of zesty cilantro lime rice, fresh veggies, and creamy cilantro ranch dressing is so good! Everybody in the family loved it.

  3. 5 stars
    I make these all the time. They are my favorite! I leave out the cilantro and jalapeños because I’m not a fan but it’s still so good and it works on my Weight Watchers too!

  4. 5 stars
    This tasted so amazing! Thanks a lot for sharing this super easy to make burrito bowl recipe! Fam really loves it! Will surely have this again! Highly recommended!