Easy Homemade Burrito Bowl is a simplified version of Chipotle's Burrito Bowls. Save time and money with this vibrant, fresh, and fabulous recipe!
If you love Chipotle burrito bowls then my Homemade Burrito Bowl recipe is going to be a total game changer!
Easy Homemade Burrito Bowls are one of my favorite restaurant copycat dishes to make at home. They’re fresh, healthy, customizable and wallet friendly too since they’re made with fridge and pantry staples like rice, beans, chicken, salsa, and shredded cheese.
Plus, while I don’t mean to brag, my homemade quick and easy guacamole thwacked on top rivals any batch I’ve had from Chipotle (plus it doesn’t cost extra!)
What is a Burrito Bowl?
Burrito Bowls are basically the guts of a burrito – chicken, rice, beans, salsa, and guacamole – scooped inside of a bowl versus a tortilla, so they’re gluten free and lower in carbs than a traditional burrito.
At Chipotle I usually customize my chicken burrito bowl to include pico de gallo and corn salsa, but you don’t really need to make the individual salsas to get the flavor at home. I use chopped fresh tomatoes and frozen > thawed sweet corn, respectively. They hold all the flavor anyway, and you won’t miss the extra work of having to make a couple different salsas.
The real star of the bowls though? A bed of fluffy, flavorful Cilantro-Lime Rice. I’ve been making this copycat recipe for years and it never gets old. The rice grains are perfectly cooked but you still get those signature rice clumps that I’m always digging around for in my Chipotle Burrito Bowl. You know the ones!
Is a Burrito Bowl Healthy?
The basic combination of protein, carbs, and fat (chicken, rice and beans, and guacamole and cheese, respectively) is not only healthy and filling, but incredibly satisfying too. You definitely won’t be looking for an evening snack after eating a burrito bowl for dinner.
That said, we’ve recently started paying attention to the sodium content in some of our favorite foods and were shocked to discover how much sodium is in Chipotle’s burrito bowls. SHOCKED! Making a homemade burrito bowl, vs dining out, lets you control the sodium content in all the different components of the dish.
Looking to reduce your carb intake? Swap the cilantro-lime rice for Cilantro-Lime Cauliflower Rice instead!
How to Customize Your Burrito Bowl
- Pick Your Protein. I’m showing grilled, seasoned chicken breasts here, but Crock Pot Salsa Chicken, Grilled Chicken Thighs, diced cooked shrimp, steak, or shredded pork are all fabulous options.
- Pick Your Beans. Prefer pinto beans over black beans? Add a scoop of my Easy Pinto Beans Recipe instead.
- Go Vegetarian: Sizzle up a portion of my famous fajita vegetables to top your burrito bowl if you’d like to go the meatless route. They are absolutely incredible – you will NEVER miss the meat!
- Goodbye Grains. If you’re watching grain consumption, these burrito bowls are incredibly delicious when made with Cilantro-Lime Cauliflower Rice instead of white rice, or served over a big bed of fresh lettuce.
Ready to cook?!
Try Cheese Enchiladas
How to Make a Chipotle-Style Burrito Bowl
Step 1: Season then Grill the Chicken
Start by making the seasoning mix you’ll need for both the chicken and black beans, including chili powder, garlic powder, onion powder, salt, cayenne pepper, cumin, and oregano.
Next, pound 1lb chicken breasts, about 2 large chicken breasts, to an even thickness. I lay my chicken on a meat-only cutting board then cover with Glad Press’n’Seal and give them a few good whacks with a rolling pin or meat mallet until they’re the same thickness throughout.
Prefer chicken thighs? Here’s how to grill those.
Mist or brush both sides with extra virgin olive oil then season liberally on both sides with the seasoning mix. Save 1 Tablespoon of the seasoning mix to season the beans with.
Grill the chicken for 3-4 minutes a side over medium-high heat then let rest for at least 5 minutes before chopping and setting aside. Chicken = done!
Step 2: Make the Cilantro-Lime Rice
Meanwhile, get the Cilantro-Lime Rice going. Add long grain white rice to a colander then rinse it really well under cold running water.
Bring water, vegetable oil, plus a pinch of salt to a boil in a saucepan then add the rinsed rice. Place a lid on top then turn the heat down to low and simmer until the rice is tender, 10 minutes. Fluff the rice then add chopped cilantro and fresh lime juice, and then stir to combine.
I am telling you – best. rice. EVER! The salt and oil do something really magical in there. I won’t even begin to try and explain what that it is, but I promise it tastes exactly like Chipotle’s!
Step 3: Prepare the Black Beans
Meanwhile, add a can of black beans that have been drained and rinsed to a small sauce pan with the reserved seasoning mix and water. Bring to a boil then turn the heat down to low to keep warm.
Prefer pinto beans? Try my Easy Pinto Beans Recipe.
Step 4: Make the Guacamole
Last step is to make the guacamole. My FAVORITE part of the burrito bowls! Simply add ripe avocados, fresh lime juice, chopped cilantro, and garlic salt to a bowl then mash with a potato masher or back of a fork until smooth. That’s it!
Step 5: Add the Toppings
Scoop the Cilantro-Lime Rice into bowls then top with the seasoned beans, grilled chicken, and guacamole, plus any and all toppings including:
- Chopped cherry, Roma, or vine-ripened tomatoes
- Fresh or frozen-then-thawed sweet corn
- Freshly grated Monterey Jack cheese
- Sliced romaine lettuce
- Salsa
- Green Tabasco sauce
Each bite of these Easy Homemade Burrito Bowls is like a party in my mouth. Super fresh, incredibly filling, and a feast for the eyes as well as the stomach. I hope you love each and every bite of your homemade burrito bowl too – enjoy!
More Tex Mex Favorites
- Beef Enchiladas
- Crock Pot Salsa Chicken
- Roasted Sweet Potato Black Bean Bowls with Chili-Lime Dressing
- Cheesy Chicken Burrito Skillet
- Homemade Crunchy Taco Hamburger Helper
- The BEST Chicken Fajitas
- Mini Taco Meatloaves
Ingredients
- 1 lb chicken breasts, pounded to an even thickness
- 15 oz can black beans, drained and rinsed
- 1/2 cup water
- 1-1/2 cups cups cherry tomatoes, halved
- 1-1/2 cups sweet corn kernels, fresh or frozen-then-thawed
- 4 oz freshly shredded Monterey Jack cheese
- 1 small head romaine lettuce, chopped
For the Seasoning Mix:
- 1 Tablespoon chili powder
- 2 teaspoons garlic powder
- 1-1/4 teaspoons salt
- 1/2 teaspoon cumin
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
For the Cilantro-Lime Rice:
- 2 cups water
- 1 Tablespoon canola or vegetable oil
- 1/2 teaspoon salt
- 1 cup long grain white rice
- 1/4 cup chopped cilantro
- 1/2 lime
For the Quick Guacamole:
- 3 avocados
- 1/2 lime
- 2 Tablespoons chopped cilantro
- garlic salt, to taste
Directions
For the Seasoning Mix:
- Combine the seasonings together in a small bowl then mix to combine. Scoop out 1 Tablespoon seasoning mix then set aside (this will be used for the black beans).
- Mist or brush chicken breasts with extra virgin olive oil then season on both sides with remaining seasoning mix (may not need all) and grill for 3-4 minutes per side over medium-high heat until no longer pink in the center. Let rest for 5 minutes then chop and set aside.
For the Cilantro-Lime Rice:
- Bring water, oil, and salt to a boil in a small saucepan. Rinse rice in a strainer under cold water then add to the boiling water, place a lid on top, turn heat down to low, and simmer until rice is tender, about 12-15 minutes. Add lime juice and cilantro then stir to combine and set aside.
For the Black Beans:
- Add black beans to a small saucepan with water and reserved 1 Tablespoon seasoning mix. Bring to a simmer then turn heat to low to stay warm.
For the Quick Guacamole:
- Add all ingredients to a bowl then mash with the back of a fork. Taste and adjust garlic salt if necessary.
Assembly:
- Scoop cooked Cilantro-Lime Rice into bowls then top with grilled chicken, seasoned beans, cherry tomatoes, sweet corn, shredded cheese, romaine lettuce, and Quick Guacamole. Serve with Tabasco sauce and salsa, if desired.
Notes
- You will need 1 lime and 6 Tablespoons chopped cilantro for the entire recipe.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Another recipe from IGE to go on next week’s menu. This looks really good.
Great recipe, thanks so much for sharing. Move over Chipotle, this looks amazing :)
Thank you for sharing! I had a question on the rice: I typically prefer brown, so would that make a difference in creating your at-home version?
That’s totally fine! You’ll just need to factor in the longer cooking time, so I’d start the rice first.
I make your burrito bowls all the time! I started making this tostada recipe that I eat sans tortilla– here is the link –http://www.inallofhersplendor.com/2014/02/27/easy-chicken-tostadas/
I am drooling over this! Everything about it looks so fresh and delicious.
Eeek I was just planning to make burrito bowls for dinner when I saw this in my reader! Thank you!
Charlotte x
HA! Too funny!
So pretty, fresh and delicious!
I made a version earlier this week too! If I have extra time, I make salsa chicken in the crockpot first. 1/2 to 3/4 jar of favorite salsa, 1 pound chicken tenders, 2 hours on high in the crockpot. Done!
We love making homemade burrito bowls at home! So easy and absolutely delicious. Happy Friday!! :)
That looks so good! I think probably the most difficult part would be buying all that stuff at the grocery store!
I am definitely no stranger to the “OH NO I FORGOT TO TAKE CHICKEN OUT…Chipotle it is” evenings. Love this option that is SO quick and easy! Pinned!
I still love making the original burrito bowls you posted back in the day; a favorite stand by! The salsa made from a can of diced tomatoes makes the recipe, in my opinion (well , that and adding guacamole!). I make the salsa outside of the dish and have it at gatherings and it’s a hit. Love that it only takes like 3 minutes to make.
Hi, Wondering if you would send me the salsa recipe you refer to in the above post. Perhaps I’m missing it on the website but I’d like to try it. Thanks!
This looks like it could help sort out some of the tragic chipotle withdrawal I’ve been going through since moving to Hawaii! Score!! Thank you for sharing :-)
— Alex at Cashmere Kangaroo