If you love Chipotle burrito bowls then my homemade burrito bowl 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 here, but Crock Pot Salsa Chicken, 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 my Cheese Enchiladas Recipe
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.
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
- 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
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Easy Homemade Burrito Bowls
Description
Easy Homemade Burrito Bowl is a simplified version of Chipotle's Burrito Bowls. Save time and money with this vibrant, fresh, and fabulous dinner recipe!
Ingredients
- 1lb chicken breasts, pounded to an even thickness
- 15oz 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)
- 4oz freshly shredded Monterey Jack cheese
- 1 small head romaine lettuce, sliced
- 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
- juice of 1/2 lime
- For the Quick Guacamole:
- 3 ripe avocados
- juice from 1/2 lime
- 2 Tablespoons chopped cilantro
- garlic salt, to taste
Directions
- Combine the seasonings together in a small bowl then mix to combine. Scoop out 1 Tablespoon seasoning mix then set aside (this will be 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 a 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 saucepan. Rinse rice in a strainer under cold water then add to the boiling water, place a lid on top, turn heat down to medium-low, and then simmer until rice is tender, about 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 boil then reduce 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.
- 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.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Emily of Sugar Plum 09.03.2014
Mmm these bowls look amazing! Way better than Chipotle!
I’m hoping you post a Savannah recap soon! I might be going on vacation there this month.
Jackie 09.02.2014
Delicious! So many wonderful flavours and it’s easy to prepare. Love the addition of lime and cilantro to the rice ….. the rub for the chicken is amazing and the hit of cayenne gives it just the right bite. I’ll be using it for our weekly fajita nights. Thanks for sharing!!
Susan 09.02.2014
I made your Burrito Bowls for dinner tonight and they were delicisious! I did make a couple of simple changes. I used brown rice and I roasted the corn on the grill when I was cooking the chicken. Never been to Chipolte but this was definitely a hit!
Christina @ The Beautiful Balance 09.02.2014
YUM! I love how easy your cilantro-lime rice is!
Alison 09.02.2014
Yum! These look AMAZING! I love those meals that you just throw together with whatever is in your cupboards/fridge and they come out incredibly. Great idea!
Morgan 09.02.2014
This is the recipe that first brought me to your site years ago! I’d forgotten about this meal, but will definitely be making it again soon!
Julia 09.02.2014
I make something similar almost once a week, but yours looks better!
Liz 09.02.2014
I saved this recipe when you first posted it years ago, and it has become one of my go-to recipes not only for my own family, but as a meal to take to new moms! My church has a meal delivery team to provide meals to moms of newborns during the early weeks, and when I show up with “make-your-own-Chipotle-style burrito bowls” the families LOVE them! It’s a great meal for taking to families with kids because it’s not one-size-fits-all, everyone can add just the toppings they like! Thanks for the wonderful recipe :)
Jess @ My Midwest Existence 09.01.2014
This looks delicious!! Your pictures look great!!
Megan 09.01.2014
I love this, My family would eat this for weeks without pause. Great photos and tutorial.
Sylvia 08.31.2014
Made this tonight and it was a definite hit. I made the rice by substituting brown rice and it came out perfect. My family (hubby, 12 and 9 year old) couldn’t get enough of the chicken. Such great flavor! I’m definitely going to make a batch of the seasoning to keep in the cupboard. I think it would go well with different meats too!
julia 01.17.2015
since you made this recipe before, i was planning to make it for my family of four and i was wondering how many does this feed. Or does the recipe just make 1 chipotle bowl.
Kristin 01.18.2015
This recipe serves 4 :)
AmberLynn Pappas 08.31.2014
Chipotle is one of our faves, but not practical for a family of four on a budget. I will definitely be whipping these up in the very near future!
Becky 08.30.2014
Wow! These look ridiculously good, something I will definitely be trying next week. Can’t believe I’ve only just discovered this idea. ^_^ Lovely post!
Sarah 08.30.2014
Could you season beef the same way as the chicken or would you suggest something different?
Em 08.30.2014
Hi Kristen! Been following IGE for a while and LOVE your recipes! Question: could you use brown rice for the Cilantro Lime Rice?
Kristin 08.30.2014
Definitely!
TB 08.30.2014
Made this for my boyfriend tonight, who said these burrito bowls were definitely “picture worthy”! Great recipe, thanks for sharing!!
Alison's Wonderland Recipes 08.29.2014
When you said “If you love Chipotle Burrito Bowls, this recipe’s a game changer,” my heart skipped a beat. I LOVE Chipotle Burrito Bowls, but you’re right. They get really expensive, really fast. I’m TOTALLY making this!
Jacklyn 08.29.2014
These look DELICIOUS. I am going to have to try one of these out for lunches next week!
Susan the farm quilter 08.29.2014
Living out in “BFE” (according to my children) with no chain restaurants closer than 50 miles (one way), going out to dinner just isn’t on my radar! This looks like a lovely choice for a hot summer night when I’ve spent the whole day quilting and “forgot” about dinner!!! I’ve posted this to my facebook pages so I can “share the love”!!!
Lauren T 08.29.2014
So I’ve been making your Chipotle Burrito Bowls since your first post. (I can’t believe that was 5 years ago) I remember thinking it was genius to make them at home. It’s a go-to recipe in our house. I like your fresh, new post on this delish dish! Thanks :)