Beef Burrito Bowl

Our Beef Burrito Bowl is the ultimate Chipotle DUPE but healthier and simplified. What we love about Chipotle bowls is that they’re relatively low-carb packed with seasoning and color, and all the plant-based fiber and protein leaves us satisfied. While we're on our weight loss journey, we're making Chipotle bowls at home, simplifying and lightening up the recipe a bit, without sacrificing any flavor. Honestly, we think this recipe tastes even better than Chipotle, because we can customize all the flavors to our liking. Whether you’re also counting your macros, or just looking to eat fresh food at home, you will love these knockoff Chipotle bowls….plus the guac is unlimited!

What stands out

Chipotle better watch out: this knockoff beef bowl is so straightforward to make at home; beats waiting in line and paying extra for guac! This recipe became a part of our weekday rotation when we were looking for an straightforward, satisfying, colorful, protein-rich meal. These bowls come together in about 20 minutes, pack in 29g of protein per serving, and are endlessly customizable.

How to Prepare This Beef Burrito Bowl

Cook the rice as per the package instructions.

Meanwhile, warm the oil in a large pan over medium-high heat. Then, add the ground meat. Using a wooden spoon, break it into small chunks as it browns. Cook the meat for about 10 minutes, or until all the liquid has fully evaporated.

Next, reduce the heat to medium-low and add in the seasoning: onions, salt, pepper, and chipotle. Cook for a few more minutes or until the onions have softened. Set aside.

Make the salsa: using a food chopper pass each vegetable through, one at a time, until you have a fine dice. Add a pinch of salt to taste and stir.

Finally assemble the bowls: add 1/2 cup of the cooked ground meat, 1/2 cup cooked jasmine rice, a handful of shredded lettuce, 1/8 cup grated cheddar cheese and the chopped veg.

Lastly, feel free to add guac or sour cream to the bowl and enjoy!

Kitchen tip

A stainless steel panis best for browning meat. Follow our straightforward pan hack for transforming stainless steel into non-stick.

Swaps

1. You can use any ground meat you like here, however our favorite choices are beef or turkey.
2. Instead of jasmine rice try brown rice or even quinoa.
3. Use any vegetables you love here. Bell peppers, sweet peppers, corn, and carrots all work here.
4. In place of Romaine lettuce, you can also try shredded green and/or purple cabbage.

Serve it with

• You can’t have a Chipotle-inspired bowl without guacamole!
• We love a seasonal salsa! Try mixing it up with our mango salsa or peach salsa.
• Pickled red onions are so straightforward to make and add a burst of tartness.
• These bowls are garnished with fresh or pickled jalapeños, fresh herbs (such as cilantro or scallions), sliced black olives, sour cream, and lime wedges.

Questions

Is this a good recipe for meal prep?

Yes, this is a wonderful meal prep recipe. You can assemble the bowls with the rice, meat, and cheese and store in the fridge for about 3 days. Add the fresh ingredients just as you are about to enjoy.

Can this be made dairy-free?

You can omit the cheese or replace it with your favorite shredded vegan cheese. Sour cream is always optional.

What if i don’t have a veggie chopper?

If you don’t have a mark veggie chopper, all you need is a sharp knife and some patience to cut the veggies into small, equal-sized pieces.

Can this be made vegan?

Yes, you can make this vegan by using your favorite vegan ground meat alternative in place of the beef.

How should i reheat this recipe?

The rice and beef can be reheated in a microwave-safe container or bowl in about 1 to 2 minutes. Then add the toppings.

Ingredients

Makes 4 bowls

• 1 cup jasmine rice

The Ground Meat

• 1 pound lean ground beef, or lean ground turkey
• 2 teaspoons olive oil
• ½ yellow onion, finely diced
• ½ teaspoon salt
• ¼ teaspoon pepper
• ¼ teaspoon chipotle chili powder, or regular chili powder, to taste

Chopped Veg

• 1 tomato, sliced
• ¼ cucumber, cut in half
• 1 slice onion, one ring
• 1 jalapeño, seeded
• 1 pinch salt, to taste

Extra Toppings

• ½ Romaine lettuce, thinly sliced
• 100 grams grated cheddar cheese
• guacamole, for serving (optional)
• sour cream, for serving (optional)

Equipment

• Nakiri Knife
• Redmond Real Salt
• Chopper
• Measuring Cups + Spoons
• Cutting Board
• Frying Pan
• Rice Cooker

Method

Ground Meat & Rice

1. Cook the rice as per the package instructions. We like to cook ours in a rice cooker making sure to salt the water. Don't forget to rinse your rice until the water runs clear prior to cooking it for best results.
2. While the rice is cooking, warm the oil in a large pan over medium-high heat.
3. Add the ground meat. Using a wooden spoon, break it into small chunks as it browns. Cook the meat for about 10 minutes, or until all the liquid has fully evaporated.
4. Note: When you brown ground meat you will notice a lot of water release, you want to cook it way past this point until the water has FULLY evaporated and the meat begins to brown and caramelize. You will hear the meat "pop" as it browns. If you use ground turkey, it won't have any fat so you won’t see much browning.
5. Once the meat has browned, reduce the heat to medium-low and add in the onions, salt, pepper, and chipotle. Cook for a few more minutes or until the onions have softened. Set aside.

Chopped Veg

1. Using a food chopper, pass each vegetable through, one at a time, until you have a fine dice. This includes the tomato, cucumber, onion, jalapeño. Add a pinch of salt to taste and stir.
2. Note: make sure to cut the veggies into smaller pieces so they can easily pass through the food chopper. You can also take your time and cut everything into small cubes with a knife if you don't have a chopper at home

Final Steps

1. This recipe makes 4 bowls so we like to divide everything equally into four portions as per our instructions below.
2. In a bowl, add 1/2 cup of the cooked ground meat (75 grams after its cooked), 1/2 cup cooked jasmine rice, a handful of shredded lettuce, 1/8 cup grated cheddar cheese (35 grams) and the chopped veg.
3. Feel free to add guac or sour cream to the bowl and enjoy!