Skip takeout and whip up these equally delicious, and easy-to-make burrito bowls at home. They're great for a fast and easy dinner or as meal-prep lunches to pack for work throughout the week. Source:, September 2018

Lauren Grant



  • Combine quinoa and rice; divide among 4 single-serving containers with lids. Top with chicken, jicama, corn, pico de gallo, avocado and cilantro, dividing evenly. Seal the containers and refrigerate for up to 4 days. Serve with lime wedges and hot sauce.



To make ahead: Refrigerate covered containers for up to 4 days.

Nutrition Facts

413 calories; 14.2 g total fat; 57 mg cholesterol; 567 mg sodium. 46.5 g carbohydrates; 28.5 g protein; Full Nutrition