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Easy Burrito Bowls

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  • Author: Erin Jensen
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 4 burrito bowls 1x
  • Category: Dinner
  • Method: Stove Top
  • Cuisine: American


Easy Burrito Bowls – an easy weeknight dinner that is so easy to meal-prep and is perfect for work lunches! Make with steak, chicken, pork or leave vegetarian!




  • 23 lbs round steak
  • salt and pepper

Other Burrito Bowl Toppings:

  1. guacamole – store-bought or homemade
  2. Whole30/Paleo “sour cream” (I make my own dairy-free sour cream )
  3. red onion, diced
  4. cilantro, roughly chopped
  5. lettuce
  6. salsa (pico de gallo, mango salsa, regular salsa, salsa verde) – feel free to make your own or grab some from the store
  7. cauliflower rice (feel free to use store-bought, make your own cauliflower rice or cilantro lime cauliflower rice)

Other toppings/ingredients: feel free to use regular rice, black beans (canned, drained) or corn (drained) in place of or in addition to the other ingredients. The recipe won’t be Whole30/Paleo, but it will still be delicious!


  1. Prepare rice either according to box instructions.  Regular cauliflower rice and cilantro lime cauliflower rice instructions are here. If you are using store-bought cauliflower rice simply bring a cast iron skillet to medium-high heat and add cauliflower rice. Sprinkle with a little salt and pepper and move around them an until it is hot. Serve immediately.
  2. Allow your steak to come to room temp and sprinkle with salt and pepper.
  3. Bring cast iron skilled to medium-high heat.
  4. Add steak and cook for 2-3 minutes per side (for a 1 inch thick steak – medium rare/medium).
  5. Then remove and allow to rest for 5 minutes (you can also grill your steak, if you prefer).
  6. Take 4 bowls and add rice, steak (or other protein), guacamole, sour cream, pico, onion and cilantro as well as any other toppings you desire.
  7. Serve immediately.
  8. If you prefer to grill your steak I have a tutorial on that here.


Other protein options:

  • Chicken (2 chicken thighs per serving)
  • Pork (1/2 lb pulled pork per serving)
  • Tofu (1/2 cup per serving)

Chicken– I recommend pan frying chicken thighs:

  • Bring large cast iron skillet to medium-high heat.
  • Add 1-2 Tablespoons of ghee and allow to melt; swirl the pan to coat.
  • Meanwhile, place boneless* chicken thighs on a clean plate and season both sides with salt and pepper.
  • Place in hot cast iron and allow to cook for 5-7 minutes; flip and cook for an additional 5-7 minutes or until the internal temp reaches 165.
  • Add additional ghee to pan if it starts to dry out.
  • Feel free to cover while the chicken is cooking, if desired.
  • Remove and place on clean plate; allow to rest for 5-7 minutes.

You can also grill chicken thighs or grill chicken breasts.

Pork – I recommend making a batch of Slow Cooker Pulled Pork or Smoked Pork Shoulder (use the leftovers for tacos!)

Tofu – here is a great recipe for how to cook tofu!