DIY Healthy Burrito Bowl


I get down with burrito bowls, guys. 

But let's be real -  I'm pretty sure everyone here does. Am I right?

Thanks to Chipotle, burrito bowls are a thing now, and thank goodness for that! They are everything to me. (dramatic)


What I love most about this DIY Healthy Burrito Bowl is that...

  1. it's healthy, duh. 
  2. it's really super simple to craft.
  3. it's DARN good. 

I like to make my own burrito bowls for a few reasons, the first being that I like knowing EXACTLY what goes into my food. And while Chipotle and similar restaurants seemingly have simple ingredients, you don't really know what all is used to cook their veggies, or how much salt is in their salsa, etc. 

When you make your own food, you know every single thing that is going into your tummy. And that is a good feeling!

Especially for foods like this burrito bowl, when it's going to be delicious even if you didn't add one pinch of salt or oil, you might as well make it as healthy as possible and make it a power meal. 


My other reason for making my own burrito bowls… it's cost efficient! This recipe yields 2 servings, possibly 4 if you eat like a bird (I definitely do NOT), and will probably cost you about $5-6 bucks. Thats dinner for 2, with possible leftovers and extra ingredients for FIVE BUCKS. Score. 

Now let's get into the details of the actual bowl. 


The base: 

The base here is quinoa, which is a healthy swap for the typical white rice, and organic black beans. If you cannot NOT have rice in your bowl, opt for brown rice. But I cross my heart that the quinoa tastes fabulous. Once everything is all mixed around you won't even notice anyway. 

The protein:

I think you will love baked tofu in this bowl. You bake it for 10-15 minutes until it is firm and somewhat crunchy, which is a nice addition to the texture of this bowl.

Also, before baking it, season it with paprika to give it a smokey, chipotle vibe.

The layers:

Just like Chipotle, I sautéed green bell pepper and purple onions for a hearty veggie mix. This is quite possibly my favorite layer of the bowl. I LOVE fajita style veggies. Nommm.

Then we've got this awesome ingredient quad-pod to top it all off! Corn, tomatoes, salsa, and a simple avocado mash. These ingredients combined can make ANYTHING delicious, but they really make this recipe.

I refuse to eat a burrito bowl without them. Well, I'd never refuse food - but I'm making a point. 


This bowl makes a great hearty lunch, but I prefer it for dinner! I feel like I always wake up with a flatter tummy after eating quinoa the night before. (It might be in my head).

I'll usually have a small amount of quinoa and black beans left over, which are perfect to throw into a salad for lunch the next day! 

I'm telling you - this DIY burrito bowl is going to be your new best friend!

(I'm thinking of being brave next time and adding some fresh jalapeños, what do your think?)

What do you like to put in your burrito bowls? Let me know in the comments! I always love trying new combinations :)

print recipe
DIY Healthy Burrito Bowl
  • 1/2 block tofu (I prefer extra firm), pressed
  • 2 1/2 tablespoons, divided coconut oil
  • 1/2 cup quinoa, cooked
  • 1 clove garlic, minced
  • 1 green bell pepper, julienned
  • 1/2 purple onion, julienned
  • 1 can black beans
  • 1 cup corn (fresh or frozen)
  • 1 large tomato, diced
  • 1 avocado
  • amount as desired salsa
  • pinch of paprika
  • pinch of onion powder
  • to taste salt and pepper
1. Preheat oven to 350 degrees F. Grease a baking sheet with half a tablespoon of coconut oil. Season your tofu with paprika, onion powder, salt and pepper. Lay flat on the baking sheet. Bake for 10-15 minutes until the tofu is firm and golden. 2. Cook quinoa according to direction. This will take approx. 15 minutes so make sure it is the first thing you get cooking once the tofu is in the oven. 3. Add 1 tablespoon coconut oil to a large skillet and bring to medium heat. Add garlic, bell pepper, and onion. Sauté for approx. 10 minutes or until the veggies are tender. 4. Add the remaining coconut oil to a medium skillet and bring to medium heat. Add your corn and cook for 5-10 minutes, depending on if you are using fresh or frozen and how roasted you want your corn to be. I like mine slightly browned so I will cook them as long as possible. 5. In a medium sauce pan, add the can of black beans (do not drain them!). Add a pinch of salt and cook over medium until they are hot. 6. While all of your veggies are cooking, prepare your tomatoes and avocado in a way that you like. I prefer my tomatoes diced and my avocado mashed up like guacamole. 7. Once everything is done cooking, layer your bowls in the following order: quinoa, black beans, pepper and onion, tofu, corn, tomatoes, avocado/guacamole, salsa. Serve warm.
Prep time: Cook time: Total time: Yield: 2 servings