Burrito Bowl
A colorful, flavorful bowl loaded with seasoned chicken, cilantro-lime rice, black beans, and fresh toppings. All the goodness of a burrito without the tortilla, this bowl is a satisfying meal ready in under 45 minutes.
For 4 servings
- boil · ~25 min
Cook the black beans.
Drain the soaked black beans. In a saucepan, add beans and 4 cups water. Bring to a boil, then reduce heat and simmer until tender, about 25 minutes. Drain and set aside.
TIPSoaking beans overnight reduces cooking time and makes them easier to digest. - boil · ~15 min
Cook the cilantro-lime rice.
Rinse basmati rice until water runs clear. In a saucepan, bring 3 cups water to a boil. Add rice, reduce heat to low, cover and simmer for 15 minutes. Once cooked, fluff with a fork, stir in half the lime juice and chopped cilantro.
- prep · ~2 min
Season and cook the chicken.
While rice cooks, mix cumin powder, smoked paprika, garlic powder, salt, and black pepper. Coat chicken breasts evenly with the spice mix.
- grill · ~12 min
Grill the chicken breasts.
Heat a grill pan over medium-high heat. Brush with 1 tablespoon olive oil. Grill chicken for 6-7 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes, then slice.
TIPLet the chicken rest before slicing so the juices redistribute — don't skip this step. - saute · ~7 min
Sauté the peppers, onions, and corn.
In a pan, heat remaining 1 tablespoon olive oil over medium-high heat. Add sliced bell pepper and onion, sauté for 4-5 minutes until softened. Add corn kernels and cook 2 more minutes until slightly charred.
TIPDon't stir too often — letting the corn sit gets you those nice charred bits. - assemble · ~3 min
Assemble the burrito bowls.
1.Divide cilantro-lime rice among 4 bowls as the base.2.Top with sliced grilled chicken.3.Add black beans, sautéed peppers, onions, and corn.4.Add fresh diced tomatoes and shredded lettuce.5.Fan avocado slices on top.6.Drizzle remaining lime juice over everything. - garnish · ~1 min
Garnish and serve immediately.
Sprinkle extra cilantro on top if desired. Serve bowls warm.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak the black beans overnight to cut cooking time and improve digestibility.
- 2Rinse basmati rice until water runs clear to avoid gummy rice.
- 3Let the grilled chicken rest 5 minutes before slicing to keep it juicy.
- 4Let corn kernels sit undisturbed in the pan for nice charred bits.
- 5Assemble bowls just before serving to keep lettuce and avocado fresh.
- 6Warm the black beans briefly in a pan or microwave before adding to the bowl.
Adapt it for your goals.
Vegetarian
Replace chicken with grilled portobello mushrooms or extra black beans for a hearty meat-free version.
low carbLow-carb
Swap the rice for cauliflower rice or extra lettuce to reduce carbs while keeping the bowl filling.
spicySpicy
Add a diced jalapeño to the sautéed vegetables or mix chili powder into the chicken seasoning for heat lovers.
Why this is on our healthy list.
High in Plant Protein
Black beans provide plant-based protein and fiber, supporting satiety and digestive health.
Rich in Antioxidants
Cumin, paprika, bell peppers, and tomatoes supply antioxidants like vitamin C and lycopene.
Healthy Fats from Avocado
Avocado offers monounsaturated fats that support heart health and help absorb fat-soluble vitamins.
Complete Meal in a Bowl
Combines lean protein, complex carbs, healthy fats, and fresh vegetables for balanced nutrition.
Frequently asked questions
Yes, just rinse and drain a 400g can of black beans — no need to cook, just warm them briefly.
