These burrito bowls are absolutely loaded with flavor! Homemade pico de gallo, fresh guacamole, and a smoky chipotle cashew cream make this recipe better than any burrito bowl you’ve ever had (Chipotle, I’m looking at you!). Super easy to throw together, prep this recipe early in the week and enjoy it all week long as a quick grab-and-go lunch or dinner option.

Loaded burrito bowls with a side of pico de gallo, fresh limes, and beer.

I, like you, love a good takeout burrito bowl. But you know who doesn’t love it?? My stomach. Oh, and my bank account. It took me a few years of pain and suffering to realize that I could EASILY make those bowls myself. Similar to how I’d order my burrito bowls, I went down the line of all the best toppings and developed a recipe for each one. Though I went a little rogue with the chipotle cashew cream in this recipe. When I stopped eating dairy, I deeply missed the cheese in my burrito bowls. Chipotle cashew cream quickly became the solution to my problem. It’s deliciously smoky, slightly spicy, and offers that cheesy flavor I longed for. And honestly, I feel like I can now confidently say that these burrito bowls are BETTER than anything you’d order at a restaurant.

What You Need To Make Burrito Bowls

Ground Beef – Goodbye mystery meat, hello perfectly seasoned homemade ground beef with just a few simple ingredients. I keep things simple by using a packet of taco seasoning for the beef in this recipe. If ground beef isn’t your thing, feel free to use ground turkey instead. Pulled chicken would also taste delicious, get creative with the protein – make this recipe your own.

Grape Tomatoes – This comes down to personal preference. I love the sweet taste of grape tomatoes, and that’s why I use them in this recipe. Though you can definitely use whatever kind of tomatoes you’d like.

Cilantro – OK, I know cilantro can be pretty controversial. I personally find cilantro delicious and that’s why I use a ton of it in this recipe. Though if you have that gene mutation that makes cilantro taste all funky to you, feel free to leave it out!

Lime Juice – I suggest stocking up on limes for this recipe. Fresh-squeezed lime juice is always best and definitely goes a long way in these burrito bowls. And if you have any leftover limes, slice them into wedges and squeeze them over your completed bowl – YUM!

Chipotle in Adobo – Start conservatively with just one chipotle in your chipotle cashew cream. Give things a taste once you blend it and then add more as you’d like! One chipotle is enough to give the cream that delicious smoky flavor, while contributing little to no spice. Though if you’re a spice-lover like me, you’ll probably end up using two or three chipotles in the cashew cream.

Adjust This Recipe To Your Dietary Needs

Make it Vegan/Vegetarian: Use either tofu or your favorite ground meat substitute in place of the ground beef in this recipe.
Make it Paleo: Use cauliflower rice instead of regular rice, and swap out the black beans for additional meat or roasted sweet potatoes.
Add Dairy: Top your burrito bowls off with some shredded Mexican cheese! You can also use 1 cup of sour cream in place of the cashews, water, and olive oil in the chipotle cashew cream recipe.

Burrito Bowls (GF/DF)

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Recipe by Samantha Russo Course: MainCuisine: MexicanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Ingredients

For the bowls:
1 Cup Uncooked Rice, see Notes
1 Pound Ground Beef, see Notes
1 Packet Taco Seasoning
1 (15-Ounce) Can Black Beans
3 Cups Shredded Romaine Lettuce, see Notes
For the pico de gallo:
1 Cup Grape Tomatoes, sliced
1/2 White Onion, finely chopped
1 Small Jalapeño, ribs and seeds removed, finely chopped
2 Tablespoons Lime Juice
1/2 Teaspoon Salt
3 Tablespoons Fresh Cilantro, chopped
For the guacamole:
2 Ripe Avocados
2 Garlic Cloves, minced
1 Tablespoon Lime Juice
2 Tablespoons Fresh Cilantro, chopped
1/4 Cup Tomatoes, sliced
3/4 Teaspoon Salt
For the chipotle cashew cream:
1 Cup Cashews, raw and unsalted
1/2 Cup Water
3 Tablespoons Olive Oil
1 Chipotle In Adobo
1 Garlic Clove
2 Tablespoons Lime Juice
1/2 Teaspoon Salt

Directions

Cook your rice according to the package instructions.
Cook your ground beef according to the taco seasoning packet instructions.
Add all pico de gallo ingredients to a bowl and stir to combine.
Add all guacamole ingredients to a bowl and mash avocado until smooth.
Add all chipotle cashew cream ingredients to a high-speed blender or food processor and blend until smooth.
Divide the rice, ground beef, lettuce, and black beans between four bowls. Top with pico de gallo, guacamole, and chipotle cashew cream.

Notes

Rice: Use whatever rice you’d like, I used white because it’s my favorite, though any rice will work!
Ground Beef: You can sub ground turkey, chicken or whatever protein you’d like for the ground beef.
Romaine Lettuce: Iceberg lettuce will also work in this recipe.

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Burrito Bowls (GF/DF)

What You Need To Make Burrito Bowls

Adjust This Recipe To Your Dietary Needs