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.

Lauren Grant
Source:, September 2018




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.


Nutrition Facts

413 calories; protein 28.5g 57% DV; carbohydrates 46.5g 15% DV; exchange other carbs 3; dietary fiber 8.9g 36% DV; sugars 8g; fat 14.2g 22% DV; saturated fat 2.2g 11% DV; cholesterol 56.8mg 19% DV; vitamin a iu 687.3IU 14% DV; vitamin c 17.9mg 30% DV; folate 88.5mcg 22% DV; calcium 59.3mg 6% DV; iron 2.7mg 15% DV; magnesium 92.2mg 33% DV; potassium 640.9mg 18% DV; sodium 567mg 23% DV; thiamin 0.2mg 22% DV.