Burrito Bowl Recipe

A burrito bowl topped with fresh veggies with a dressing being added.

5 from 15 votes

Burrito Bowl Recipe

This better than takeout burrito bowl is packed with bold flavor, fresh veggies, and creamy cilantro ranch, and it comes together in minutes.

Prep Time5

Cook Time5

Total Time10

Course: Main Course, Salad

Cuisine: Mexican

Servings:

Author: Kristyn Merkley

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
⅔ 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

Recipe Tips.

Prep all toppings ahead of time for easy assembly. This makes a great meal prep lunch!
Store dressing separately if meal prepping.
Drain beans and corn well to prevent excess moisture.
Add more or fewer jalapeños (keep or remove seeds) based on your preferred spice level.
Add grilled chicken or steak for extra protein.

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