Healthy Ground Beef Burrito Bowls

These healthy ground beef burrito bowls come together with cilantro lime rice, fresh guacamole, and homemade salsa for about 32g of protein per bowl. I meal prep these on repeat instead of spending $18 at Chipotle, and honestly, they taste better.

5 from 3 votes

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Prep Time 15

Cook Time 15

Total Time 30

Serving servings

Ingredients

For the Beef:

1 lb ground beef, 94% lean is best
1 tablespoon avocado oil
1 packet of Taco seasoning

For the Guacamole:

2 medium avocados, mashed
1 large lime, juiced
2 tablespoon red onion, minced
Salt, to taste
2 tablespoon cilantro, chopped

For the Cilantro Lime Rice:

1 cup long-grain rice
½ cup cilantro, chopped
Juice of 1 lime
½ teaspoon lime zest

For the Corn:

1.5 cups frozen corn
Salt and pepper to taste

For the Salsa:

1 pint grape tomatoes, sliced
Juice of 1 lime
2 tablespoon cilantro, chopped
2 tablespoon red onion, minced
1 clove garlic, minced
Salt and pepper to taste

Toppings:

1 can black beans, drained and rinsed
Sour cream, for topping
Optional: Shredded cheese and chopped up romain hearts,

Instructions

Cook the Rice: Cook the rice according to the package directions OR use two bags of Trader Joe’s frozen white or brown rice (prep according to package). Once it’s done, fluff it with a fork and stir in lime juice, lime zest, and cilantro.
Make the Guacamole: Mash the avocados in a bowl and mix with lime juice, red onion, cilantro, and a pinch of salt. Store in the fridge while you prep everything else.
Make the Salsa: In another bowl, mix the grape tomatoes, lime juice, cilantro, red onion, garlic, and a little salt and pepper to make the salsa. Store in the fridge while you prep everything else.
Warm the Beans: In a small saucepan, warm the black beans over low heat until heated through. You can also warm them in the microwave, but I prefer the stove. Stir occasionally to avoid burning.
Make the Corn: Heat the frozen corn in the microwave or on the stovetop until hot. Season with salt and pepper to taste.
Cook the Beef: Heat 1 tablespoon of avocado oil in a pan over medium to high heat. Add the ground beef and break it up with a spoon as it cooks. Once it’s mostly cooked, add the taco seasoning and cook until browned. For a saucier beef, add a splash of water.
Assemble the Bowls: Start with a layer of cilantro lime rice in each bowl. Add the cooked beef, guacamole, salsa, corn, and black beans. Top with sour cream, and if you like, add cheese or chips. For extra flavor, squeeze some lime over the top and sprinkle more cilantro.

Notes

Rice shortcut: Frozen or pre-cooked rice keeps this at 30 minutes. Cooking rice from scratch adds about 15.

The beef: Heat the pan before the beef goes in and give it room to spread out. A crowded or cool pan steams the meat instead of browning it. Add the splash of water after the seasoning, not before, so the spices coat the beef instead of boiling off.

Seasoning: This blend is roughly equivalent to one taco seasoning packet, with less salt. Taste the beef before you assemble and adjust.

Storage: Store components separately and let each cool fully first. Beef, rice, corn, and beans keep 4 days. Salsa is best within 3, guacamole within 2 with plastic wrap pressed directly onto the surface.

Reheating: Microwave only the rice and beef, about 90 seconds, with a splash of water over the rice. Add the guacamole, salsa, and yogurt cold. Warm beef against cold toppings is what makes a leftover bowl taste fresh.

Freezing: The beef freezes on its own for up to 3 months. Skip freezing the guacamole, salsa, and corn.

Swaps: Ground turkey or chicken work in place of beef, but add a splash of water with the seasoning since they're leaner. Brown rice, quinoa, or cauliflower rice all work in place of white rice.

Nutrition

Course Dinner, Lunch & Dinner

Cuisine Mexican

DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!