Recipe: Build-Your-Own Burrito Bowls
These vibrant burrito bowls are the perfect meal prep that can be tailored to fit your taste, preferences and seasonality. Built on a flavorful base of seasoned ground beef, cilantro lime rice, fajita veggies, and beans, each bowl is fully customizable with your favorite toppings or whatever fresh produce you have on hand. In the summer, load them up with colorful finds from the farmers market—like charred corn, cherry tomatoes, or fresh herbs. In the winter, swap in hearty roasted veggies like sweet potatoes, squash, or greens. Whether you're craving something light and fresh or warm and comforting, these bowls offer the flexibility to eat well year-round.
Ingredients:
Seasoned Ground Beef
2 pounds lean ground beef (can sub ground turkey or chicken if preferred)
2 packets of your favorite taco seasoning
1 cup water
Salt to taste
Fajita Sweet Potatoes
2 sweet potatoes, diced (sub for any squash or potato available)
2 tablespoons taco seasoning
Salt to season
Avocado oil to coat (about 1-2 tablespoons)
Fajita Veggies
4 bell peppers, diced
2 zucchini, diced
1 red onion, diced
2 tablespoons taco seasoning
Salt to season
Avocado oil to coat (about 1-2 tablespoons)
Cilantro Lime Rice
1 ½ cups jasmine rice (can sub with quinoa, brown rice or cauliflower rice)
2 ½ cups chicken broth (can sub for any broth you have)
Salt to season
1 lime, zested and juiced
½ cup cilantro, chopped
1 tablespoon olive oil
Optional Toppings:
Beans (any kind you like! — refried, black beans, pinto beans, etc.)
Guacamole (recipe below)
Cotija
Lime
Cilantro
Pickled red onions
Sour cream or mexican crema
Method:
In a large skillet over medium heat, cook the ground beef until fully browned, breaking it apart with a spatula as it cooks (about 7–10 minutes). Add taco seasoning packets and stir well. Cook for 1 minute allowing the seasonings to toast. Then add 1 cup of water. Stir well to combine. Let it simmer for 5–7 minutes, stirring occasionally, until the mixture thickens. Taste and add salt if needed. Set aside.
Preheat oven to 425°F. Line a baking sheet with aluminum foil or parchment paper. Place diced sweet potatoes on the baking sheet and toss with avocado oil, taco seasoning, and salt. Roast for 25–30 minutes, tossing halfway, until tender and lightly crispy. Remove from oven and set aside.
On another lined baking sheet, add bell peppers, zucchini and red onion. Toss with avocado oil, taco seasoning, and a pinch of salt. Roast for 20-25 minutes, tossing halfway, until softened and browned. Remove from oven and set aside.
Place rinse in a fine mesh strainer and rinse in cold water until the water runs clear. In a medium saucepan, combine jasmine rice, chicken broth, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15–18 minutes, or until the liquid is absorbed and rice is tender.
Remove from heat, let sit covered for 5 minutes, then fluff with a fork. Stir in lime zest, lime juice, and chopped cilantro and olive oil. Season with salt if needed.
To build your burrito bowl, start with a base of cilantro lime rice, then add seasoned ground beef, fajita veggies and roasted sweet potatoes, and beans. Top with guacamole, a sprinkle of cotija cheese, and a squeeze of fresh lime. Customize with seasonal produce or any other optional toppings preferred.
For meal prep, store each ingredient separately. Build your bowl with cilantro lime rice, seasoned ground beef, fajita veggies and roasted sweet potatoes, and beans. Heat in the microwave for 3 minutes or until hot. Top with desired toppings.
Notes:
Guacamole
3 avocados
½ jalapeño, finely diced
¼ cup cilantro, chopped
2-3 limes, juiced (add lime juice to taste)
Salt to taste
In a medium storage container, mash the avocados to your desired texture. Add finely diced jalapeño, chopped cilantro, and lime juice. Mix well, then season with salt to taste.
Adjust lime juice and salt as needed. Serve immediately or cover tightly and refrigerate.
