Our quick and easy Burrito Bowl is an easy weeknight dinner that is perfect to make ahead for meal prep! Made with tender steak, a bed of rice, and so many fresh toppings. A family friendly recipe that can easily be customized to each person’s preferences!
The Best Burrito Bowl Recipe
These homemade burrito bowls one of our favorite weeknight dinners! We are huge fans of Chipotle but don’t always get a chance to visit the restaurant so we knew we needed to make a Chipotle copycat burrito bowl. Goal achieved!
Plus, it is totally Whole30/Paleo friendly as well as gluten-free and dairy-free! Our whole family loves enjoying this perfect meal that can be made with so many different ingredients, depending what you have on hand and what people like. Get creative and share your favorite burrito fillings with us!
Looking to bring those tacos flavors to another rice bowl? Try our Salmon Taco Bowls!
What You Will Need
- steak – this is the type of protein we chose, but feel free to switch that up with some grilled chicken breasts, ground beef with homemade taco seasoning, leftover slow cooker pulled pork, or tofu for a vegetarian bowl.
- salt & pepper – simple seasonings that are always a must when cooking any cut of meat.
- cooked rice – just make your favorite rice recipe with long grain white rice, brown rice, cilantro-lime rice, or even cauliflower rice.
- lettuce – pick-up some fresh lettuce from your local grocery store for that classic crunch!
- easy guacamole – we absolutely love our homemade guacamole but a store-bought version would work too.
- sour cream – feel free to use regular sour cream or dairy-free sour cream.
- red onion – a colorful mild-flavored onion that adds color and crunch.
- cilantro – love the light and refreshing flavors that this fresh herb adds!
- fresh salsa – so many options to choose from, blender salsa, pico de gallo, mango salsa, salsa verde, corn salsa, etc.
How To Make A Burrito Bowl
The first steps to making this great recipe are to let your steak come up to room temperature. Now season all sides with salt and pepper.
Option to make cast iron skillet flank steak, grilled steak, or smoked steak.
While the steak or protein of choice cooks, gather and prep all of the fresh ingredients and bowl toppings.
Let the steak rest at room temperature for 5 minutes and then cut into 1-inch cubes. Finally, build your bowl with the rice on the bottom and the rest of the ingredients piled on top.
Chicken Burrito Bowl
For a chicken burrito bowl recipe you have the option of making grilled chicken breasts, grilled boneless skinless chicken thighs, air fryer chicken breasts, or stovetop chicken thighs. There are so many different cooking methods to use or you can keep it super simple and just use some shredded rotisserie chicken from the local market.
Pork Burrito Bowl
Any time we make Slow Cooker Pulled Pork, Instant Pot Pulled Pork, or a Smoked Pork Shoulder we have a ton of leftover pork to find a use for and it goes SO WELL on these burrito bowls.
Vegetarian Burrito Bowl
Of course for vegetarian burrito bowls you can add some cooked tofu or add some pinto beans, black beans, or just a variety of fresh veggies!
Made this delicious recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
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Other Recipes You Might Like
Easy Burrito Bowls
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 burrito bowls 1x
- Category: Dinner
- Method: Stove Top
- Cuisine: American
Description
Our Easy Burrito Bowls recipe is an easy weeknight dinner that is so perfect to meal-prep and great for work lunches! Make with steak, chicken, pork or leave vegetarian!
Ingredients
Grilled Steak*:
- 2–3 lbs round steak
- kosher salt
- ground black pepper
Burrito Bowls:
- 4 cups cooked rice of choice (cauliflower rice for Whole30/Paleo)
- 2 cups romaine lettuce, chopped
- guacamole (store-bought or homemade)
- sour cream (regular or dairy-free)
- red onion, diced
- fresh cilantro, roughly chopped
- salsa of choice
- optional toppings: black beans, corn, cherry tomatoes, shredded cheese, black olives, hot sauce, or lime wedges for a squeeze of fresh lime juice.
Instructions
- Cook Steak: Allow your steak to come to room temperature and sprinkle with salt & pepper. Clean grill and turn grill temperature up to High Heat (450-550 degrees F). Place steaks on hot grill grates over direct heat and close grill. Let sear for 3-4 minutes. Flip steaks, keeping them over direct heat, and close the lid. Let cook another 3-4 minutes. Take internal temperature of the steaks by sticking an internal meat thermometer into the side of the steak. If steak hasn’t reached your desired internal temperature (see Notes) then move steak to indirect heat (I usually just turn off my middle burner and move the steaks there) until they reach your desired temperature. Carefully remove and allow to rest for 5 minutes. Cut into bite-sized cubes.
- Build Bowls: Divide rice, steak (or other protein), guacamole, sour cream, pico, onion, and cilantro between 4 bowls. Add any other toppings you desire.
- Serve immediately or store in separate containers as meal prep for later in the week.
Notes
- *Steak: we love the flavors of a traditional grilled steak, but feel free to make a cast iron steak on the stove top or a smoked steak.
- Internal Temperature: Rare: 120-130; Medium – Rare: 130-140; Medium: 140-145; Medium-Well: 145-155; Well: 160 degrees F.
- Protein Options: feel free to use grilled chicken thighs, grilled chicken breasts, slow cooker pulled pork, or tofu.
- Whole30/Paleo: use cauliflower rice or cilantro lime cauliflower rice as the base (option to buy store-bought, if you want) and use dairy-free sour cream!
- Meal Prep: a great option to make ahead of time! Store the steak and rice each in a separate airtight container to make it easier to reheat. Assemble bowls when ready to serve.
Nutrition
- Serving Size: 1 bowl
- Calories: 570
- Sugar: 2.2 g
- Sodium: 283.7 mg
- Fat: 9.1 g
- Carbohydrates: 58.9 g
- Protein: 58.2 g
- Cholesterol: 139.6 mg
Heather says
Thanks for another 5-star recipe! My Chipotle-loving husband told me I can make this anytime and agreed it was even better than the restaurant version!
Erin says
So happy to hear that, Heather! Thanks for coming back to leave a review!
Keira says
What a great dinner idea. Trying to make as much at home as I can. My boys love burritos bowls.