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5 from 3 votes

Healthy Burrito Bowl

Skip the tortilla and put your burrito in a healthy burrito bowl. This healthy burrito bowl recipe is loaded with spicy beans, roasted vegetables, brown rice and quinoa, and topped with a creamy chili sauce.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Entrees
Cuisine: Mexican
Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Servings: 4 servings
Calories: 356kcal


Brown Rice/Quinoa

Spicy Pinto Beans

  • 2 cans pinto beans drained and rinsed
  • 1 Tablespoon Taco seasoning

Roasted Vegetables

  • 3 cups butternut squash, peeled, and cut into 1 inch cubes
  • 1 red onion cut into slivers
  • 1 red bell pepper cut into bite sized pieces similar to the the butternut squash pieces
  • 2 limes, juiced
  • 1 Tablespoon taco seasoning

Optional Ingredients


Brown Rice/Quinoa

  • Prepare brown rice according to directions (I cup of uncooked brown rice yields 2 cups of cooked brown rice); I always make a large batch to use for the week.
  • Prepare the quinoa according the directions. 2 cups of cooked quinoa, measure out ⅔ cup of dry quinoa. To cook the quinoa, you will use a 2:1 ratio of liquid to quinoa, or 2 cups of water for every 1 cup of dry quinoa
  • Mix brown rice and quinoa together, and set aside.
  • If preparing the brown rice and quinoa ahead of time, refrigerate and reheat when ready to use.

Roasted Vegetables

  • Preheat the oven to 400 degrees (or, if using an air fryer 375 degrees).
  • Peel and cut the butternut squash into 1-inch cubes.
  • Slice the onion into slivers.
  • Cut the red pepper into bite-sized peices similar to the butternut squash.
  • Place the cut butter nut squash, onion, and red bell pepper into a bowl.
  • Add the juice of 2 limes and 1 Tablespoon of taco seasoning.
  • Using a spoon or your hands, toss the vegetables with the lime juice and taco seasoning.
  • If time permits, refrigerate to allow the flavors to develop for an hour, or overnight.
  • Pour vegetables onto a baking sheet, lined with parchment paper or a silicone baking mat, and roast for 30 minutes.
  • If using an air fryer, place vegetables on the aor fryer pan in a single layer.
  • Cook at 375 for 15 minutes, tossing the vegetables half way through cooking.

Assembling the Bowl

  • Place 1 cup of the borwn rice/quinoa mixture in the base of the bowl.
  • Add ¼ of the roasted vegetables, pinto beans, and corn salsa.
  • Top with fresh slices of avocado, cut tomatoes, and sliced jalapenos,
  • Garnish with a salsa, cashew sour cream and cilantro.
  • Drizzle with creamy green chili sauce.


  • I like to combine brown rice with quinoa or another grain for texture as well as nutritional benefits. Or, I like to combine brown rice and greens for a nutrient-dense healthy burrito bowl recipe.
  • If butternut squash isn't your thing, choose sweet potatoes instead for a similar flavor profile. 
  • Instead of sliced avocado, add your favorite guacamole.
  • Healthy burrito bowls store well in the refrigerator for up to 5 days; however, I suggest leaving off the avocado, cilantro, and creamy green chili sauce until ready to serve.
  • When I meal prep healthy burrito bowls, I often put the vegan sour cream, the chili sauce, and the avocado into different smaller containers to add when serving.
  • When working with jalapenos, wear gloves and remove the seeds and veins before cutting.
  • For those who don't like cilantro, parsley or Mexican oregano is a get substitute.
  • To make it fun, make a burrito bowl bar where everyone can add their own ingredients, based on personal preference. My kids love when I do this! 


Calories: 356kcal | Carbohydrates: 61g | Protein: 9g | Fat: 2g | Polyunsaturated Fat: 2g | Sodium: 448mg | Potassium: 834mg | Fiber: 12g | Sugar: 7g | Vitamin A: 1602IU | Vitamin C: 57mg | Calcium: 75mg | Iron: 3mg