Burrito Bowl Recipe

I assemble a Burrito Bowl of BEST seasoned ground beef, cilantro lime rice, beans, cheese, tomatoes, and avocado and share a simple pantry trick that turns it into one of my Best Ground Beef Meals ideal for meal prep.

I never planned to obsess over a burrito bowl but here I am. This Cozy Cook Burrito Bowl started as a quick week night rescue and now I make it whenever I need Eat Meal Prep that actually tastes like something not just sad leftovers.

I pile seasoned ground beef into a bowl then squeeze lime over everything, the tang somehow wakes up every bite. It feels simple but it hits you, like a home run of flavor even on nights you’re too tired to care.

You’ll want to pack it for lunch, or eat it right away, no judgement.

Ingredients

• Ground beef: High in protein and iron, gives hearty savory flavor, can be a bit fatty
• Black beans: Packed with fiber and plant protein, keeps you full and stabilized blood sugar
• Rice: Provides carbohydrates for energy, mild taste soaks up spices and juices
• Avocado: Creamy source of healthy fats, makes bowls richer and more satisfying
• Lime: Bright citrus tang, adds acidity and freshness, balances richer ingredients
• Cilantro: Herby, fresh, gives pop of brightness, some people think tastes soapy
• Cheddar cheese: Adds salty gooeyness, provides calcium and protein, melts into everything
• Romaine lettuce: Crunchy low calorie base, gives freshness and extra fiber
• Salsa: Tomato onion spice mix, adds moisture, flavor heat and a touch tangy

Ingredient Quantities

• 1 lb (450 g) ground beef
• 1 tbsp olive oil
• 1 cup long grain white rice (uncooked)
• 2 cups water
• 1 lime, zested and juiced
• 1/3 cup cilantro, chopped
• 1 can (15 oz / 425 g) black beans, drained and rinsed
• 1 cup frozen corn, thawed (or 1 can 15 oz, drained)
• 2 medium Roma tomatoes, diced
• 1 large ripe avocado, diced
• 4 cups shredded romaine lettuce
• 1/4 cup red onion, finely chopped
• 1 jalapeño, seeded and chopped (optional)
• 1 cup shredded cheddar or Monterey Jack cheese
• 1/2 cup sour cream or plain Greek yogurt
• 1/2 cup salsa
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1 tsp kosher salt (adjust to taste)
• 1/2 tsp black pepper
• tortilla chips or strips for crunch (optional)
• extra cilantro and lime wedges for serving

How to Make this

1. Rinse 1 cup long grain rice, combine with 2 cups water and a pinch of salt in a small pot, bring to a boil, reduce heat, cover and simmer 15 to 18 minutes until water is absorbed; remove from heat, let sit 5 minutes then fluff with a fork and stir in lime zest, half the lime juice and 1/3 cup chopped cilantro.

2. While rice cooks heat 1 tablespoon olive oil in a large skillet over medium high, add 1/4 cup finely chopped red onion and 2 minced garlic cloves and cook 1 minute until fragrant.

3. Add 1 pound ground beef to the skillet, break it up with a spatula and brown it; sprinkle on 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon dried oregano, 1 teaspoon kosher salt and 1/2 teaspoon black pepper, stir and cook until beef is fully browned.

4. If there’s excess fat drain most of it, then add the drained and rinsed can of black beans and 1 cup thawed frozen corn (or drained canned corn), stir and simmer 2 to 3 minutes so the beans and corn warm and pick up the spices; taste and adjust salt or lime juice if needed.

5. Meanwhile prep fresh toppings: dice 2 Roma tomatoes, dice 1 large ripe avocado, chop remaining cilantro, thinly chop the optional seeded jalapeño if you want heat, and shred or rinse 4 cups romaine lettuce.

6. Make a quick crema by stirring 1/2 cup sour cream or plain Greek yogurt with a tablespoon or two of the remaining lime juice and a pinch of salt, or just use plain sour cream if you like it simple.

7. Warm 1/2 cup salsa slightly if desired, and get out 1 cup shredded cheddar or Monterey Jack cheese and tortilla chips or strips for crunch.

8. To assemble divide the cilantro lime rice and shredded romaine between bowls, top with the seasoned beef, bean and corn mixture, then add tomatoes, avocado, red onion, cheese, a spoonful of salsa and a dollop of the lime crema.

9. Finish with extra chopped cilantro, lime wedges for squeezing, optional jalapeño for heat and crushed tortilla chips for crunch; for meal prep keep avocado and crema separate until serving and reheat rice with a splash of water so it stays fluffy.

Equipment Needed

1. Small saucepan with lid (about 2 qt), for the rice, doesn’t have to be fancy
2. Large skillet or frying pan (12 inch) to brown the beef and warm beans/corn
3. Cutting board, one big enough to chop tomatoes, cilantro and avocado
4. Sharp chef’s knife, you’ll use it for everything
5. Measuring cups and spoons for rice, spices and lime juice
6. Colander or fine mesh strainer to rinse beans and drain excess fat
7. Spatula or wooden spoon to break up and stir the beef
8. Fork for fluffing rice and stirring the crema or lime juice into yogurt
9. Small bowl or jar for the lime crema and extra small bowls for toppings, chips and salsa

FAQ

Burrito Bowl Recipe Substitutions and Variations

• Ground beef: swap with ground turkey or chicken (leaner, same method), or use crumbled firm tofu or plant based crumbles for a vegetarian version, or shredded rotisserie chicken if you want a quick shortcut.
• White rice: use brown rice or quinoa (quinoa cooks faster and adds nuttiness), or cauliflower rice for a low carb, lighter bowl.
• Black beans: pinto or kidney beans work great, canned chickpeas give a firmer bite, or use refried beans for a creamier texture.
• Cheddar/Monterey Jack: try queso fresco or cotija for a salty tang, pepper jack if you want more heat, or a vegan shredded cheese to keep it dairy free.

Pro Tips

– Brown the meat right: don’t dump it all in and stir like crazy. Give it a minute or two on high so it chars a bit, then break it up and finish cooking. You get way more flavor that way, and you can drain less fat if it’s nicely seared.

– Bloom the spices in the hot pan with the onion and garlic for 30 seconds before adding the beef, it makes the spices pop. Also taste as you go and add salt at the end if needed so the meat doesn’t get dry from early seasoning.

– Keep beans, corn and tomatoes just warm or room temp when you add them so they keep their shape and texture, don’t overcook them. For avocado toss the cubes in a little lime juice and keep them separate until serving so they won’t brown.

– Make the crema thin enough to drizzle by whisking in a tablespoon or two of lime juice or water, that way it coats everything and you don’t need a lot. Save crunchy bits like tortilla chips for right before eating so they stay crisp.