The Capsule Pantry: Burrito Bowls

  • Author: Lauren Daniel
  • Yield: 4 Bowls 1x
  • Category: Tex-Mex


Easy and filling, these Capsule Pantry burrito bowls are perfect for a week night meal or to cover lunches for the week.



  • 1 lb chicken, chopped into bite size pieces or pulled pork (optional)
  • 1 can black beans
  • 1 cup corn, thawed and rinsed
  • 1 tbsp oil
  • 2 sweet potatoes, cubed and roasted
  • 1 avocado
  • 1 c salsa ( plus, more for topping if desired)
  • 1 ½ c rice or quinoa
  • ¼ tsp chili powder
  • Salt & pepper
  • Optional: cheese, shredded


  1. In a large saucepan of 1½  cups water, cook rice, (or quinoa) let cool then stir in salsa, set aside.
  2. Heat pan to medium-high with oil, add potatoes and cook about 8-10 minutes until soft, sprinkle with salt and pepper to taste. Set aside.*
  3. In the same pan add chicken and chili powder and cook through.
  4. Divide rice mixture into serving bowls, top with sweet potato, chicken, avocado, corn, black beans, tomatoes, and cheese.


*Use chili powder on potatoes if not using a meat.