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




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

2 cups
413 calories; protein 28.5g; carbohydrates 46.5g; dietary fiber 8.9g; sugars 8g; fat 14.2g; saturated fat 2.2g; cholesterol 56.8mg; vitamin a iu 687.3IU; vitamin c 17.9mg; folate 88.5mcg; calcium 59.3mg; iron 2.7mg; magnesium 92.2mg; potassium 640.9mg; sodium 567mg; thiamin 0.2mg.

2 fat, 2 lean protein, 2 starch, 2 vegetable