Southwest Burrito Bowl
This Southwest Burrito Bowl for Make-Ahead Dinner is one of those meals that makes the whole week feel easier. It is colorful, hearty, and built with ingredients that hold up well in the fridge, so dinner comes together fast when you need it most.
Ingredients
- 2 cups cooked rice white, brown, or cilantro-lime rice
- 1 can black beans rinsed and drained
- 2 cups cooked chicken shredded or diced, or substitute seasoned tofu or extra beans
- 1 cup corn fresh, frozen, or canned
- 2 bell peppers sliced and sautéed
- 1 small red onion thinly sliced
- 1 cup cherry tomatoes halved
- 2 cups shredded lettuce or chopped romaine
- 0.5 cup shredded cheese optional
- 0.5 cup salsa store-bought or homemade
- 0.5 cup Greek yogurt or sour cream for topping
- 2 tablespoons lime juice for brightness
- 1 teaspoon cumin for seasoning
- 1 teaspoon chili powder for seasoning
- 0.5 teaspoon garlic powder for seasoning
- 1 teaspoon salt or to taste
Instructions
- Start by cooking your rice according to the package directions. Fluff it with a fork, then season it lightly with lime juice and a pinch of salt so it tastes bright and flavorful from the start.
- Warm the black beans and corn, then sauté the bell peppers and red onion until they are tender with a little color. If you are using chicken, season it with cumin, chili powder, garlic powder, and salt before cooking or warming it through.
- Slice the tomatoes, avocado, and lettuce so everything is ready to assemble. Keeping the fresh toppings separate helps them stay crisp and fresh for make-ahead meals.
- Layer rice in the bottom of each bowl, then add beans, corn, chicken, peppers, onion, tomatoes, and lettuce. Finish with avocado, cheese if using, and a generous spoonful of salsa.
- Top each bowl with a small dollop of Greek yogurt or sour cream and a squeeze of lime. Taste and adjust the salt if needed, then serve right away or pack for later.
Notes
Let the rice cool slightly before packing it into containers so it does not make the toppings soggy. If you are meal prepping for several days, keep avocado, lettuce, and yogurt separate until serving time for the best texture.
Another helpful trick is to season each layer lightly instead of relying on the salsa alone. That way, every bite tastes balanced and full of flavor.
Store the rice, beans, cooked vegetables, and protein in airtight containers in the refrigerator for up to 4 days. Keep the lettuce, avocado, salsa, and yogurt separate until you are ready to eat.
To reheat, warm the rice, beans, vegetables, and protein in the microwave or on the stovetop until hot. Then add the fresh toppings after heating so the bowl stays bright and fresh.