Mix and Match Burrito Bowls

Whether you have guests coming over or have picky eaters in the house, mix and match burrito bowls are your answer to an easy, healthy dinner that’s sure to please a crowd.

Initially I felt a little funny writing this post, as it really isn’t a recipe but more of a dinner (or lunch) idea. And it’s a pretty fantastic one if I do say so myself. If you haven’t gotten into burrito bowls yet, but frequently feel stressed or bored with your lunch or dinner, then jump on the burrito bowl train!

For meal planning purposes, these are ideal as you can quickly assemble a week’s worth of lunches/dinners. Worried about being bored? Make two or three different combinations – even just a small change in the type of salsa or adding in pineapple can help beat flavor boredom. I also like to make a couple with meat or chicken then another two or three with tofu or fish so that I don’t get super tired of eating the same protein source all week. Below are some ideas for ingredients, but feel free to think outside the box and seasonally (especially with the vegetables!)

Grains: ½ cup cooked

  • Brown rice
  • Multigrain rice
  • Quinoa
  • Farro
  • Amaranth
  • Cauliflower rice (if trying to keep the carbs low)

Protein: 3-4-oz

  • Chicken
  • Ground turkey
  • Shredded pork
  • Lean beef
  • Shrimp
  • White fish
  • Tofu
  • Tempeh
  • Cooked lentils (1/2 cup)
  • Cooked beans*

*When I use beans as the primary protein source I use ½ – ¾ cup; however, if already using another protein source I use just ¼ cup for added fiber.

Veggies (some of my faves): at least 2 cups raw or 1 cup cooked

  • Avocado (a must in my book 😉 )
  • Tomato
  • Lettuce
  • Grilled peppers and onions
  • Grilled zucchini and eggplant
  • Jalapeno slices


  • Salsa (traditional, pineapple, peach, verde, pico de gallo, corn)
  • Fresh pineapple (for a Caribbean twist)
  • Shredded cheese
  • Plain Greek yogurt
  • Cilantro
  • Lime juice

Combo Ideas:

The Classic: Brown rice + Chicken + Black beans + Guac and Lettuce + Salsa + Shredded Cheese + Greek yogurt

Summer-time twist: Brown rice + Shrimp + Guac + Grilled Onions and Peppers + Pineapple Salsa + Plain Greek Yogurt

Meatless Monday: Quinoa + Marinated Tofu + Black Beans + Avocado, Lettuce, Grilled Zucchini and Peppers + Salsa Verde + Lime Juice

Saving carbs for dessert: Cauliflower rice + Grilled Steak + Zucchini, Onions, Peppers, Avocado + Pico de Gallo, Shredded Cheese

Below is a simple Bean and Veggie Burrito Bowl for this week’s THT Meal Planning Guide.

Bean and Veggie Burrito Bowl

Print Recipe
Serves: 6 Cooking Time: 15 ,minutes


  • 1 can black beans, drained and rinsed
  • 1 can chickpeas, drained and rinsed
  • 1.5 cups dry quinoa
  • 2 cups low sodium chicken broth
  • 1 cup water
  • 1 tablespoon canola oil
  • 2 zucchini. diced
  • 1 large red pepper, diced
  • 1 tablespoon cumin
  • 2 tsp chili powder
  • Salt and pepper to taste
  • Optional toppings:
  • Salsa or fresh tomatoes
  • Avocado
  • Feta cheese
  • Red onion
  • Jalapeno slices
  • Lime juice



Place quinoa, broth, and water in medium saucepan and bring to a boil over high heat. Once boiling, reduce heat to low, cover and simmer for 15 minutes. Remove from heat and allow to rest about 5 minute then fluff with a fork.


While quinoa cooks, heat oil in medium skillet on medium-high heat. Once oil is hot, add diced vegetables and stir-fry until soft. Place cooked vegetables in large bowl and mix in chickpeas and black beans. Toss with cumin, chili powder, salt and pepper. Option to add squeeze of lime juice.


Once quinoa is cooked, divide ingredients equally among 6 bowls and add desired toppings.

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