Make-Ahead Burrito Bowls for the Week

Burrito bowls are a meal-prep favorite because each part keeps well on its own: cilantro-lime rice, seasoned beans or chicken, a quick corn salsa and some crunchy vegetables. Pack them in separate compartments and you have four lunches that don't taste like leftovers.

The recipe below uses spiced chicken thighs, with a black bean option for anyone who prefers a plant-based version. Add the cold toppings, such as salsa, lettuce and avocado, on the day you eat.

Make-Ahead Burrito Bowls for the Week

Burrito bowls are a meal-prep favorite because each part keeps well on its own: cilantro-lime rice, seasoned beans or chicken, a quick corn salsa and some crunchy vegetables. Pack them in separate compartments and you have four lunches that don’t taste like leftovers.

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Prep Time 25 minutes mins

Cook Time 30 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 1 cup long-grain white or brown rice rinsed
• 1 lime zested and juiced
• 1/4 cup fresh cilantro chopped
• 1 1/4 lb (565 g) organic boneless skinless chicken thighs or 2 cans black beans for the vegetarian option
• 2 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1 tsp fine sea salt divided
• 1 tbsp olive oil
• 1 cup corn kernels
• 1 cup cherry tomatoes quartered
• 1/4 red onion finely diced
• 1 can (15 oz / 425 g) pinto or black beans drained and rinsed
• 2 cups shredded romaine added on the day
• salsa, avocado and yogurt or sour cream for serving

Method

 

1. Cook the rice according to the package directions. Fluff it and stir in the lime zest, half the lime juice, the cilantro and 1/4 teaspoon of salt.
2. Mix the chili powder, cumin, garlic powder and 1/2 teaspoon of salt, and rub it over the chicken.
3. Heat the oil in a skillet over medium-high heat. Cook the chicken for 5–7 minutes per side, until it reaches 165°F (74°C) inside. Rest for 5 minutes, then slice. (For the vegetarian option, warm the black beans with the spices and a splash of water for 5 minutes.)
4. Toss the corn, tomatoes, red onion, remaining lime juice and a pinch of salt to make a quick salsa.
5. Warm the pinto beans with a pinch of salt.
6. Let everything cool, then divide the rice, chicken, beans and corn salsa among 4 containers. Pack lettuce, salsa and avocado separately.

Notes

• Cool the components before closing the containers so condensation doesn't make the rice soggy.
• Thighs stay juicier than breasts after reheating.

How to pack them

Divided containers are ideal. Put rice and chicken in one section and the corn salsa in another, so you can heat the warm parts and keep the salsa cold. Halve and add the avocado the morning you eat, or mash it with lime juice in a small container.

Making the week easier

Cook the rice and protein on a Sunday and make the corn salsa the same day; it keeps its crunch for about four days. Consider rotating the protein from week to week, using chicken one week, black beans the next and leftover roast pork after that, so the bowls stay interesting. Sauces add variety too: try salsa verde, a squeeze of lime with hot sauce, or plain yogurt mixed with lime juice and a pinch of salt.

Variations and swaps

• Use quinoa or cauliflower rice instead of rice.
• Replace chicken with roasted sweet potato cubes and extra beans.
• Add a handful of pickled jalapeños for heat.

Storage

Refrigerate assembled bowls for up to 4 days. Reheat the rice, chicken and beans until steaming hot (165°F / 74°C), then add the cold toppings. Cooked rice and chicken can also be frozen together for up to 2 months.

Questions readers ask

Can I eat them cold?

Yes, many people enjoy them as a cold salad, as long as everything was kept refrigerated.

How do I keep the rice from drying out?

Sprinkle a teaspoon of water over it before reheating and cover the container loosely.

This recipe is for general cooking information only and is not medical or nutrition advice. See our Disclaimer and Image Credits.