Skinny Burrito Bowls

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Who needs a tortilla?

Skinny Burrito Bowls - A Healthy Burrito Bowl Recipe

The first time a ravenous burrito eater took a too large of a bite of her burrito, hungrily scooping up the spilled contents with her fork, the burrito bowl was born! The contents of a burrito are so scrumptious and perfectly blended when you get the right bite, so who needs a flour tortilla getting in the way of all of that flavor? This healthy burrito bowl is a much neater eating experience, and it also creates a meal with fewer unwanted carbs and calories.

Today, you can find burrito bowls at many restaurants, but that doesn’t mean they’re healthy. We created a healthy burrito bowl recipe that you can make at home! Not only does it shed its caloric tortilla, but the contents are cleaner, healthier, and fresher than anything you’ll find at a takeout restaurant. Serve this bowl up for lunch or dinner. It’s an easy and versatile meal you’ll whip up again and again!

Creating Healthier Burrito Bowls

Step one: ditch the white rice in favor of brown rice. The latter retains more of its fiber and nutrients than its processed, refined friend. Keeping the germ and the bran of the rice grain allows it to hold onto everything that makes it healthy. There’s no reason to eat foods that are stripped of their nutrients!

Then, we chose turkey, which is a leaner, white meat that adds protein without the excess fat and calories of certain cuts of red meat or pork. To add intense flavor to the turkey, we used our taco seasoning, which has less salt than the store-bought kind and no added chemicals or MSG. Finally, we removed the tortilla. It’s that easy to turn a comfort food meal into a healthy experience!

Meal Prepping These Bowls

This is one of our favorite meal prep bowls. It stores well in the refrigerator, so whip up a batch on Sunday and eat it all week long! If you want to make this recipe with leftover rice, you can simply omit the chicken broth and simmer the ingredients for 5 minutes, until the rice is warmed through. We will say that cooking the rice in with the other ingredients makes the bowl significantly creamier, though! You could also swap in cauliflower rice to make this a lower carb dish, or use quinoa to amp-up the protein.

It works well as a freezer meal, too! Simply let the rice component cool and place it in freezer-safe dishes or plastic bags. When you’re ready to eat, thaw it overnight in the refrigerator, reheat it on the stovetop or in the microwave, and garnish it with the cheese and remaining toppings. Simple and effective.

We’d love to hear what you think. Leave us a comment in the comments section below.

0 from 0 votes

Skinny Burrito Bowls

These no-guilt burrito bowls are not only made with clean ingredients, but they are also a lot neater to eat than regular burritos. Same flavors, less clean-up!
Yield 6
Serving Size 1 cup
Course Dinner, Lunch
Cuisine Tex-Mex

Ingredients

  • 1 cup onion, diced
  • 1/2 pound lean ground turkey
  • 1 cup uncooked brown rice (we used Uncle Ben's Instant Brown Rice)
  • 1 1/4 cups fat-free chicken broth
  • 2 cups no sugar added salsa, divided
  • 2 cups tomatoes, diced, divided
  • 2 teaspoons taco seasoning
  • 3/4 cup frozen or fresh corn kernels
  • 1 (15-ounce) can of black beans, drained
  • 1/4 teaspoon kosher or sea salt
  • 1/4 teaspoon ground pepper
  • 1/2 cup reduced-fat cheddar cheese, grated
  • 1/4 cup fresh chives or green onions

Instructions

  • Over medium heat, in a skillet, cook the onion and ground turkey. The turkey should be cooked until it's no longer pink. Drain off any fat, then push the turkey to one side of the skillet. Add the rice and toast for about 1 minute.
  • Add to the turkey and rice mixture: chicken broth, 1 cup salsa, 1 cup diced tomatoes, taco seasoning, corn, and the beans. Bring to a boil then lower the heat and simmer for about 10-15 minutes, or until the rice is tender. Season with salt and pepper. If it starts to dry up, just add a little more broth. Turn off the burner.
  • Mix in the cheese. It will melt with the heat.
  • Serve in individual bowls and garnish with the remaining tomatoes, salsa, and chives. You can also garnish it with fresh avocado, and lettuce.
  • NOTE: If using long grain brown rice, it will need to be cooked in advance. Uncle Ben's 10 minute brown rice was used in this recipe.

Notes

FREEZING: Cook the rice dish and cool before adding to freezer safe dishes or Ziploc bags. Thaw the rice in the fridge before reheating. Also, add the cheese once the rice is hot, stir to melt, top with chives or green onions and serve.!
 

Nutrition Information

Serving: 1cup | Calories: 348kcal | Carbohydrates: 57g | Protein: 20g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 29mg | Sodium: 624mg | Fiber: 10g | Sugar: 6g |
SmartPoints (Freestyle): 5
Keywords Budget-Friendly

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Rowena Dumlao-Giardina

Rowena is a recipe developer and food & travel writer/photographer from Italy with Asian roots. Creating healthy dishes in her own kitchen is priority. She believes there is nothing more satisfying than knowing that her family is eating natural & nutritious meals.

More by Rowena

61 Comments

  1. This was delicious! I omitted the cheese from the main recipe. I doubled it for my family of 6. They loved it and had seconds and thirds (topped it with tortilla chips and cheese) and I topped mine with fresh diced tomatoes and avocados. I still had some left over to freeze for later. For the salsa I used 1.5 c. Pace Medium salsa and .5 cup El Pato. We live in the southwest and love spicy food so this gave it a little kick. Will be making this again! Yummy family friendly clean recipe 🙂

  2. Hi! I am not sure when these comments were left but I didn’t see a response to what is El Pato? It is like a hit sauce. It is in a can about the size of small tomato sauce can I think 8oz. You find on Mexican food aisle. Can be hot if you are not used to hot sauce. It is yummy and adds a lot of flavor!

  3. Uh oh, where’s the recipe? Bought the ingredients, as per Pinterest but it’s not posted here. Is there a different link?

    1. Shannon, Can you check now? We had some issues earlier today with recipes showing up. But the issues have now been fixed. Just in case, here’s the recipe:

      1 cup diced onion
      1/2 pound lean ground turkey
      1 cup uncooked brown rice (Uncle Ben’s Instant Brown Rice was used)
      11/4 cup chicken broth, low-sodium and fat-free
      2 cups salsa, no sugar added
      2 teaspoons taco seasoning (recipe for taco seasoning)
      1 (15-ounce) can black beans, drained
      3/4 cup frozen or fresh corn kernels
      2 cups diced tomatoes
      1/4 teaspoon Kosher or sea salt
      1/4 teaspoon ground pepper
      1/2 cup grated cheddar cheese, reduced-fat
      1/4 cup fresh chives or green onions

      Directions

      Over medium heat, in a skillet, cook the onion and ground turkey. The turkey should be cooked until it’s no longer pink. Drain off any fat, then push the turkey to one side of the skillet. Add the rice and toast for about 1 minute.

      Add the broth, 1 cup salsa, 1 cup diced tomatoes, taco seasoning, corn, and the beans. Bring to a boil then lower the heat and simmer for about 10-15 minutes, or until the rice is tender. Season with salt and pepper. If it starts to dry up, just add a little more broth. Turn off the burner.

      Mix in the cheese. It will melt with the heat.

      Serve in individual bowls and garnish with the remaining tomatoes, salsa, and chives. You can also garnish it with fresh avocado, and lettuce.

      NOTE: If using long grain brown rice, it will need to be cooked in advance. Uncle Ben’s 10 minute brown rice was used in this recipe.

  4. I put this recipe through the Weight Watcher’s Recipe Builder and got 7 Smartpoints, for those of you following the new plan.

  5. If I cook my rice in advance do I still need the chicken broth in the skillet with the rest of the ingredients that follow or is that only used for cooking the rice in the skillet??

  6. I did not read the comments and made it with the chicken broth, makes it much more creamy and dense, very very delicious. Thanks!

  7. Made this last night for the first time. It was a big hit with my family. I omitted the rice and chicken broth and used caulirice instead. A little healthier and SO yummy!

  8. Would the recipe not be skinny if I used a small flour tortilla bowl? I have a set of those pans to make them. I spray the tortillas with an nonstick spray, then bake till crispy.

    1. Lyn, I would suggest a “street taco” size tortilla if available. I’ve noticed they are now available in grocery stores. 🙂

    1. Fatima, We used “Simple Truth” which can be purchased at Kroger. I like it because of the simple ingredients and it doesn’t have any “bad” ingredients. 🙂

  9. Do you think this could be made into a meal prep dish! If so how many days would it hold! I’m not a pro when it comes to using turkey in dishes and then reheating!

    1. Clovis, Yes, a meal prep dish would work great. Be sure to cook the turkey first. It should be good in the fridge for up to 3 days…maybe longer but with my family it’s always eaten by day 3. 🙂

  10. Im putting it in my monthly routine. I forgot the cheese and it was delicious. Will try it again with cheese. The ground turkey is way better than beef. Thank you for this recipe.

    1. Roxanne, you’re very welcome for the recipe! If you enjoyed the recipe without the cheese, think how tasty it will be next time! I also enjoy ground turkey more than ground beef.

  11. I made this tonight for me and my husband…ohmagoodness! It was flippin’ AMAZING! Thank you so much! I can see myself making this a lot in my future 🙂

  12. I made this for dinner and it is DELICIOUS!! I put it in my recipe builder on the WW website, and came up with 5 Smart Points. per serving, so I was wondering how you got 10 pts? Hoping I didn’t do something wrong! Thanks for posting this…it will be a favorite from now on!

  13. Nice recipe – thanks.

    A question: Hos many calories can I “get rid of” if I don’t add the cheese?

    1. Paula,

      FREEZING: Cook the rice dish and cool before adding to freezer safe dishes or ziplock bags. Thaw the rice in the fridge before reheating. Also, add the cheese once the rice is hot, stir to melt, top with chives or green onions and serve.!

  14. This sounds and looks delicious!!
    I was just wondering what the container counts would be for 21 day fix followers?

    Thank you 🙂

  15. I really needed a one skillet meal tonight, wasn’t feeling well, had ground turkey thawed and found this. I really liked it!!! Thank you!

    1. Carly, Cook the ground turkey, add all ingredients to the slow cooker, and cook until the rice is tender, about two hours on low.

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