Homemade Burrito Bowls That Taste Better Than Chipotle’s

Burrito bowls have become a fast favorite thanks to the tasty versions you can get at Chipotle, but many people don’t realize they can skip the take-out line and make their own bowls at home. It’s a healthier and less expensive way of doing things, and you can customize your burrito bowl however you wish. Whether you eat meat, love cheese, or are pro-beans, you’ll find a recipe that suits your palate. Here are a number of different takes on the homemade burrito bowl to get you started.

1. Steak Burrito Bowls

Source: iStock

Slicing steak | iStock.com

Up first are steak burrito bowls from Gimme Delicious Food. Steak is the star of the bowls, which also feature onions, peppers, tomatoes, black beans, and corn. The main elements of the bowl get layered on fluffy cilantro lime rice for a bowl that might be even tastier than takeout.


  • 4 (3-ounce) steaks, boneless any cut
  • 4 cups romaine lettuce, washed and chopped
  • ½ cup Mexican blend or mozzarella cheese, shredded
  • ½ cup sour cream (optional)
  • ½ cup thin sliced onions
  • ½ cup thin sliced bell peppers
  • ½ cup chopped tomatoes
  • 1 cup canned black beans
  • ½ cup canned yellow corn
  • 2 teaspoons oil
  • 5 to 6 cups cilantro lime rice
  • Cilantro lime marinade

Directions: Add steak and marinade to a large zip-top bag and refrigerate for 2 to 3 hours.

Heat a heavy skillet over medium high and coat with 1 teaspoon of oil. Cook the steaks to your desired doneness, usually 2 to 3 minutes per side. Let rest for at least 5 minutes, then slice.

Add onions and bell peppers to same skillet and cook, stirring occasionally, until beginning to brown, about 2 to 5 minutes.

To make bowls, place a layer of cilantro lime rice, a layer of beans, tomatoes, and corn in a bowl. Next, add the steak and onion mixture. Top with lettuce, cheese, and sour cream. Serve.

2. Slow-Cooker Chicken Burrito Bowls

Chicken burrito bowl with rice, salsa, corn, and beans

Chicken burrito bowl | iStock.com

The beauty of this next recipe for chicken burrito bowls from The Kitchn is the slow cooker takes care of the chicken, rice, and bean filling. After 6 to 8 hours, you just need to dish it up and add your favorite toppings. Best of all, the recipe can be stored in the freezer for up to three months if you like to prepare ahead.


  • 1 to 1½ pounds boneless skinless chicken breasts, thighs, or both
  • 1 (14.5-ounce) can diced tomatoes
  • 1 cup chicken stock, divided, plus more if needed
  • 2 teaspoons chili powder
  • 2 teaspoons salt
  • 1 teaspoon cumin
  • 1 cup brown rice
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup frozen corn

Directions: Combine the chicken breasts, diced tomatoes, ½ cup of chicken stock, chili powder, salt, and cumin in the bowl of a 2½- to 3½-quart slow cooker. Make sure the chicken is covered, and add additional stock if needed. Cover with the lid and cook on low for 3 to 4 hours.

Remove the lid and add the rice, black beans, frozen corn, and the remaining chicken broth. Replace the lid and continue cooking on low for another 3 to 4 hours. Check the rice periodically in the last hour of cooking, stirring once or twice to make sure the rice cooks evenly and adding more chicken broth if the mixture seems dry. Cooking is done when the rice is tender — if the rice is done while there is still liquid left in the slow cooker, remove the lid and cook on high to let the liquid evaporate.

Use two forks to shred the chicken into bite-sized pieces. Taste the burrito mix and stir in more salt or other seasonings to taste.

Serve burrito bowls with a selection of toppings. The burrito mixture will keep for 1 week refrigerated or for 3 months in the freezer.

3. Vegetarian Burrito Bowls

Can of Black Beans

Black beans for a veggie burrito bowl. | iStock.com

These vegetarian burrito bowls from Damn Delicious prove you don’t need meat to make a homemade bowl delicious. Rather, all you need is chipotle cream sauce. The topping will dress plenty of rice, salsa, lettuce, corn, black beans, avocado, and tomatoes. It’s safe to say you won’t go hungry with this hearty meal.


  • 1 cup rice
  • 1 cup salsa, homemade or store-bought
  • 3 cups chopped Romaine lettuce
  • 1 (15.25-ounce) can whole kernel corn, drained
  • 1 (15-ounce) black beans, drained and rinsed
  • 2 Roma tomatoes, diced
  • 1 avocado, halved, seeded, peeled and diced
  • 2 tablespoons chopped fresh cilantro leaves

Chipotle cream sauce

  • 1 cup sour cream
  • 1 tablespoon chipotle paste
  • 1 clove garlic, pressed
  • Juice of 1 lime
  • ¼ teaspoon salt, or more, to taste

Directions: For chipotle cream sauce, whisk together sour cream, chipotle paste, garlic, lime juice, and salt. Set aside.

Next, combine rice in 1½ cups water in a large saucepan. Cook according to package directions. Once cooled, stir salsa into rice.

Divide rice mixture among serving bowls and top with lettuce, corn, black beans, tomatoes, avocado, and cilantro. Drizzle with chipotle cream and serve at once.

4. Vegan Burrito Bowl

Vegan burrito bowl

Vegan burrito bowl | iStock.com

Even vegans can get in on the fun with this dish from Kara Lydon. What the meal lacks in a creamy sauce it makes up for with cilantro brown rice and homemade salsa. The recipe yields 4 servings, so you can prepare it on a Sunday and have a homemade meals for days.. This vegan burrito bowl even has tofu, upping the protein content in the meal.


Cilantro brown rice

  • 2 cups long grain brown rice, rinsed
  • 5 cups water
  • 1 tablespoon olive oil
  • 1/8 teaspoon salt
  • 1 tablespoon lime juice
  • 2 tablespoons minced cilantro, packed
For the salsa
  • 5 small-medium tomatoes, diced
  • ½ cup diced red onion
  • 1 jalapeño pepper, minced
  • 1 tablespoon lime juice
  • Salt to taste
For the bowls
  • 3 tablespoons olive oil, divided
  • 1 can of corn, rinsed
  • 1 teaspoon chili powder, divided
  • 1 teaspoon chipotle powder, divided
  • 14 oz extra-firm tofu, pressed and cut into 1-inch cubes
  • 1 can of black beans, rinsed
  • 2 avocados, sliced
  • Sriracha to taste

Directions: To cook the cilantro brown rice, bring water, rice, and olive oil to a boil in a medium saucepan. Reduce heat to medium low, cover, and simmer for 45 minutes. Remove rice from heat and let sit, covered, for 5 minutes. Fluff with a fork and add cilantro and 1 tablespoon lime juice.

For the salsa, combine the tomatoes, red onion, jalapeño, 1 tablespoon lime juice, and salt in a medium bowl. Let sit for 5 minutes.
Heat 1 tablespoon olive oil in a medium skillet set over medium-high heat. Add corn, ½ teaspoon chipotle powder, and ½ teaspoon chili powder. cooking, stirring occasionally, for about 5 to 8 minutes. Remove from heat.

Add 2 tablespoons olive oil to same pan and add tofu. Season with remaining chipotle and chili powders. Cook until golden, about 5 minutes per side.

Start bowls with a layer of rice. Next, add the beans, tofu, corn, salsa, and avocado. Serve with a drizzle of Sriracha.

5. Turkey Burrito Bowls

Turkey burrito bowl

Turkey burrito bowl | iStock.com

We’re concluding with these turkey burrito bowls from Skinny Ms. They feature ground turkey, along with the other burrito regulars, including brown rice, salsa, taco seasonings, black beans, corn, and cheese. You’ll get plenty of good nutrition, and you’ll enjoy every bite.


  • 1 cup diced onion
  • ½ pound lean ground turkey
  • 1 cup uncooked brown rice
  • 1¼ cup chicken broth, low-sodium and fat-free
  • 2 cups salsa, divided
  • 2 teaspoons taco seasoning
  • 1 (15-ounce) can black beans, drained
  • ¾ cup frozen or fresh corn kernels
  • 2 cups diced tomatoes, divided
  • ¼ teaspoon Kosher or sea salt
  • ¼ teaspoon ground pepper
  • ½ cup grated cheddar cheese, reduced-fat
  • ¼ cup fresh chives or green onions

Directions: Cook the onion and ground turkey in a skillet set over medium heat. Once the turkey is no longer pink, drain any accumulated fat, and move the meat to one side of the skillet. Add the rice to the skillet and cook for 1 minute.

Add the broth, 1 cup salsa, 1 cup diced tomatoes, taco seasoning, corn, and the beans. Bring to a boil, reduce to a simmer, and let cook for 10 to 15 minutes. When rice is tender, season with salt and pepper.

Turn off the burner and mix in the cheese.  Serve filling in bowls and garnish with chives or green onions, remaining salsa, and remaining tomatoes.