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5 from 12 votes

Burrito Bowl Recipe

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!
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Main Course, Salad
Cuisine: Mexican
Servings: 4
Author: Lil' Luna

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