A healthy burrito bowl is a nutrient-dense meal made with rice, beans, vegetables, and a light sauce, served without a flour tortilla and optionally topped with lean meat, making it lower in calories than a traditional burrito.
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This homemade healthy burrito bowl recipe uses simple pantry ingredients and takes about 40 minutes from start to finish.
It can be adapted into a vegetarian burrito bowl, meal prep lunch, or topped with lean meat.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- White rice: Main base of the bowl.
- Black beans: Add fiber and structure.
- Fresh corn: Adds sweetness and texture. Frozen corn can be used instead. You'll need about 1½ cups.
- Poblano peppers: Provide mild heat.
- Onion: Builds savory depth.
- Garlic: Strengthens aroma.
- Olive oil: Used for cooking and seasoning.
- Cumin: Adds warmth.
- Coriander: Balances spices.
- Salt & black pepper: Enhance flavor.
- Can Chipotle chile in adobo: Adds smoky heat.
- Sour cream & mayo: Create creamy sauce base.
- Lime juice: Brightens all flavors.
How to Make Healthy Burrito Bowl
Note: Full instructions are provided in the recipe card below.
- Bring a large pot of salted water to a boil. Add rice and cook until tender, about 25-30 minutes. Drain well.
- Toss hot rice with olive oil, lime juice, cumin, coriander, salt, and pepper. Cover to keep warm.
- Heat oil in a wide skillet and cook corn until lightly browned. Transfer to a bowl.
- In the same skillet, cook garlic briefly, then add poblanos and sauté until soft and blistered. Transfer to another bowl.
- Cook the onion until it is lightly golden. Add garlic, beans, water, and salt. Simmer until the beans are warm, and the liquid has reduced.
- Mix chipotle, sour cream, mayo, lime juice, and garlic until smooth.
- Assemble bowls with rice, vegetables, beans, and drizzle with sauce.
Hint: Cook vegetables in a wide pan without overcrowding so they brown instead of steaming.
Storage, Make Ahead, & Freezing
Storage: Store rice, vegetables, beans, and sauce separately in airtight containers for up to 4 days.
Make Ahead: The sauce can be prepared up to 4 days in advance.
Freezing: Not recommended.
Camila's Tips & Variations
- Rice tastes flat: Add extra lime juice and salt while hot.
- Sauce not spicy enough: Add more chipotle and adobo sauce.
- Vegetables soggy: Use higher heat and avoid crowding the pan.
- Want more protein: Add lean meat.
- Low-carb option: Replace rice with cauliflower rice.
Frequently Asked Questions
Why is my burrito bowl dry?
Too much moisture evaporated. Add more sauce or a splash of lime juice.
Why are my vegetables soggy?
The pan was overcrowded. Use higher heat and cook in batches.
Can I make this without rice?
Yes. Replace the rice with cauliflower rice or extra vegetables.
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Recipe
Healthy Burrito Bowl
Ingredients
Creamy Chipotle Sauce
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon lime juice
- 1 tablespoon minced chipotle chile in adobo , plus 1 teaspoon adobo sauce
- 1 garlic clove , minced
Burrito Bowl
- 1½ cups long-grain brown rice , rinsed
- 4 quarts water
- 1 tablespoon plus ¾ teaspoon kosher salt , divided
- ½ teaspoon pepper , divided
- 5 tablespoons extra-virgin olive oil , divided
- 1 tablespoon lime juice
- 1½ teaspoons ground cumin , divided
- 1½ teaspoons ground coriander , divided
- 2 ears corn , kernels cut from cobs
- 3 garlic cloves , minced, divided
- 3 poblano chiles , stemmed, seeded, and cut into ½-inch pieces
- 1 sweet or red onion , chopped
- 1 (15-ounce) can black beans, rinsed
- ¼ cup chopped fresh cilantro
Instructions
- For the Chipotle Sauce: Mix all the ingredients in a small bowl until smooth. Cover and refrigerate until needed.
- For the Burrito Bowl: Bring water to a boil in a large pot. Add rice and 1 tablespoon salt, return to a boil, and cook, stirring occasionally, until rice is tender, 25 to 30 minutes. Drain rice and set aside.
- In a large bowl, whisk together 2 tablespoons of oil, lime juice, ½ teaspoon cumin, ½ teaspoon coriander, ¼ teaspoon salt, and ¼ teaspoon pepper. Stir in hot rice and toss to coat. Cover to keep warm.
- Heat 1 tablespoon of oil in a 12-inch nonstick skillet over medium-high heat until shimmering.
- Stir in corn, ¼ teaspoon salt, and remaining ¼ teaspoon pepper and cook until spotty brown, about 3 minutes. Transfer to the second bowl and cover to keep warm.
- Heat 1 tablespoon of oil in the now-empty skillet over medium-high heat until shimmering.
- Stir in 2 teaspoons of garlic, the remaining 1 teaspoon of cumin, and the remaining 1 teaspoon of coriander, and cook until fragrant, about 30 seconds.
- Stir in poblanos and cook until charred and tender, 6 to 8 minutes. Transfer to the third bowl and cover to keep warm.
- Heat the remaining 1 tablespoon of oil in the now-empty skillet over medium heat until shimmering. Add onion and cook until softened and just beginning to brown, 5 to 7 minutes.
- Stir in the remaining garlic and cook until fragrant, about 30 seconds. Stir in beans, ¼ cup water, and the remaining ¼ teaspoon salt, and bring to a simmer.
- Reduce the heat to medium-low and simmer, stirring occasionally, until the beans are warmed through and most of the liquid has evaporated, about 2 minutes.
- To serve, divide the rice between bowls. Top with the poblanos, corn, and beans. Drizzle with chipotle sauce, finish with cilantro, and serve warm.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
