This ultra easy no-cook Burrito Bowls recipe has everything you need for a simple but satisfying meal – adaptable, super…
The post Burrito Bowls {10 Minute Meal} appeared first on Taming Twins.
This ultra easy no-cook Burrito Bowls recipe has everything you need for a simple but satisfying meal – adaptable, super tasty and is ready in 10 minutes too. Enjoy!
What I LOVE about this Burrito Bowls recipe is how totally easy it is, but still manages to be packed full of nutritious goodness and fantastic flavour.
Forgive me for shouting about a recipe that doesn’t actually involve cooking, but I just know you’ll think this is a winner too!
Why you’ll love this Burrito Bowl recipe
Great for make-ahead meal prep or packed lunch
Lots of flavour and packed with vitamins
Super quick, so easy
Notes on this Burrito Bowls recipe
Rice: We’re using x2 flavoured microwave pouches here for speed and convenience. You can make your own rice if you have the time and prefer the cost-saving.
Just be sure to follow cooked rice food safety guidelines (i.e. do not leave it hanging about at room temperature, cool it very quickly and then reheat fully until piping hot before serving).
Filling options: You can swap the additions to your own preference or what you have in the cupboard and fridge.
Hot or cold: We’re only heating the rice for this recipe to keep it quick, but if you have time you could also heat up the beans, sweetcorn and the chicken if you like.
Add cheese: A delicious optional extra!
Cook your own chicken: Again, for speed, convenience and flavour we’re using precooked Mexican chicken here, but you could always cook your own chicken (try it with the meat from my Oven-Baked Chicken Fajitas – yum), or use up leftovers from a roast chicken.
Burrito Bowls Ingredients
- Microwave rice – Use a flavoured pouch if you prefer.
- Tinned sweetcorn – Or freshly cooked.
- Tinned black beans – Or any other cooked, canned beans that you prefer.
- Mexican chicken – Precooked.
- Avocado – Ripe please! Or you could use ready-made guacamole.
- Fresh salsa – Try to buy the fresh type from the fridge (rather than in a jar).
- Limes
How to make Burrito Bowls
1. Heat the rice according to the packet instructions and add the drained sweetcorn and beans to the bowls.
2. Now pile in the chicken and the rest of the ingredients, finishing off with a squeeze of lime over the top.
Substitutions
- Vegetarian – Omit the chicken or use a meat alternative to make this a veggie burrito bowl.
Leftovers
In the fridge You can keep this recipe in the fridge for 3 days. Eat cold. (As always, follow rice storage guidelines.)
In the freezer I wouldn’t recommend freezing this recipe.
What to serve with Burrito Bowls
- Tortilla chips
- Salsa – Fresh tastes way better and has fewer preservatives than the jar type
- Chips or wedges to share
- Mexican-style side salad
- Veggie nachos
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Burrito Bowls {No Cook Recipe}
Ingredients
- 500 g Microwave rice 2x 250g pouches.
- 340 g Tinned sweetcorn Drained.
- 400 g Tinned black beans Drained and rinsed.
- 400 g Mexican chicken Precooked. See notes.
- 1 Avocado Peeled and cut into small chunks.
- 200 g Fresh salsa From the supermarket fridge.
- 2 Limes
Instructions
- Heat the rice according to the pack instructions.
- Pile the rice into the bowls, along with the sweetcorn, black beans (you can heat these if you prefer) and chicken.
- Spoon on the avocado and salsa, and squeeze half a lime over each bowl.
Notes
Nutrition
This post was originally published on August 2nd, 2023. It was updated on September 24th, 2025 to add additional step-by-step videos.
The post Burrito Bowls {10 Minute Meal} appeared first on Taming Twins.
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Super easy. I roasted a whole chicken and put seasoning on it, but otherwise followed recipe as is. Very quick to prep tasty Friday evening family meal. Loved by the teenagers so definitely a winner.
Thank you Sarah!
– Lorna