Burrito Bowl Formula (serves 2)

A burrito bowl is assembled from components rather than cooked all at once. Each element can be prepped ahead and reused for multiple meals during the week.

Base: Cilantro Lime Rice

  • 1 cup white rice, cooked (jasmine or long grain)
  • Juice of 1 lime
  • 2 tablespoons fresh coriander (cilantro), chopped
  • Pinch of salt

Stir lime juice, coriander and salt through hot cooked rice. The lime brightens the entire bowl.

Protein Options

  • Chicken: Slice chicken breast or thighs, season with cumin, smoked paprika, garlic powder, salt. Pan-fry or grill 4–5 minutes per side until cooked through.
  • Beef: Mince seasoned with taco spice mix — brown in a pan, drain fat, add a splash of water and spice mix.
  • Beans only (vegetarian): Drain and rinse a tin of black or pinto beans. Heat with a splash of oil, cumin, garlic and a pinch of salt for 3–4 minutes.

Toppings

  • Pico de gallo or shop-bought salsa
  • Guacamole or sliced avocado
  • Sour cream
  • Tinned corn (drained) or grilled corn
  • Shredded cheese (cheddar or Monterey Jack)
  • Shredded lettuce or baby spinach
  • Hot sauce (Cholula, Tabasco, or sriracha)
  • Pickled jalapenos
  1. 1

    Assemble in layers in a bowl

    Start with rice, then beans, then protein. Add salsa on one side, guacamole on another, sour cream in the middle. Top with corn, cheese and any remaining toppings. Serve immediately.

Meal prep ideaCook a large batch of rice and beans at the start of the week. Store the components separately in the fridge. Each evening, reheat rice and protein, assemble fresh toppings and you have a restaurant-quality bowl in 5 minutes. Components keep for 4 days in the fridge.

Frequently Asked Questions

Pinto beans are the most authentic substitute. Red kidney beans also work well. Chickpeas are a good neutral-flavoured option. For a lower-carb version, skip beans and double the protein portion with extra chicken or roasted sweet potato as the base instead of rice.
Chipotle uses adobo-marinated chicken. Marinate chicken in a blend of: chipotle peppers in adobo sauce (tinned, available in the international food aisle), garlic, cumin, oregano, salt and a squeeze of lime. Marinate for at least 1 hour or overnight. Grill or cook in a very hot pan to get caramelised edges.