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


Ingredient Checklist


Instructions Checklist
  • 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; 2.2 g saturated fat; 57 mg cholesterol; 567 mg sodium. 641 mg potassium; 46.5 g carbohydrates; 8.9 g fiber; 8 g sugar; 28.5 g protein; 687 IU vitamin a iu; 18 mg vitamin c; 88 mcg folate; 59 mg calcium; 3 mg iron; 92 mg magnesium;