Healthy & Hearty Burrito Bowls

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My husband LOVES Mexican food and especially burritos. I wanted to create a nourishing version and seeing how bowls are all the rage right now...why not a healthy and hearty burrito bowl recipe. I hope you enjoy it as much as our family does.



  • 4 boneless/skinless chicken breasts
  • 2 cups fresh salsa or organic pasta sauce 
  • 1.5 cups cooked black beans (rinsed)
  • 1.5 cups frozen corn
  • 1 tbsp. chili powder
  • 2 tsp. onion powder
  • 1 tsp. cumin powder
  • 1 tsp. garlic powder
  • 1 tsp. paprika
  • 1 tsp. oregano
  • 1 tsp. salt
  • fresh cilantro

Pico De Gallo:

  • 1 cup tomato (chopped)
  • 1/2 cup scallions (chopped)
  • 1/2 cup cilantro (chopped)
  • 1 fresh jalapeño (chopped, seeds removed)
  • 2 tbs fresh lime juice


  • 1 avocado
  • 1 cup fresh cilantro
  • 1 Tbsp. lemon juice
  • salt


  • 4 cups quinoa or brown rice (cooked)
  • 4 cups romain lettuce (finely shredded)
  • Shredded Mexican cheese blend (optional, use 1 tbs per serving)


Chicken: Place the chicken in a slow cooker and cover with all the chicken ingredients. Cover and cook on high for 4 hours. Shred the chicken and add the cilantro to the final mixture. Keep warm.

Pico De Gallo: In a separate bowl combine all the ingredients and mix well. Refrigerate until needed. 

Crema: Combine avocado, cilantro and lemon juice in a blender or food processor, puree until smooth. Add water (optional) to thin and then season with salt.

Bowls: Create your bowls but layering lettuce, quinoa or rice, pico de gallo and chicken. Top with the crema and optional cheese.