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The Capsule Pantry: Burrito Bowls

Easy and filling, these Capsule Pantry burrito bowls are perfect for a week night meal or to cover lunches for the week.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: lunch, Main Course
Cuisine: tex mex
Keyword: black bean burrito bowl, burrito bowls, chicken burrito bowl
Servings: 4 Bowls
Calories: 666kcal
Author: Jen Pinkston


  • 1 lb chicken chopped into bite size pieces or pulled pork (optional)
  • 1 can black beans
  • 1 cup corn thawed and rinsed
  • 1 tablespoon 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 teaspoon chili powder
  • Salt & pepper
  • Optional: cheese shredded


  • In a large saucepan of 1½  cups water, cook rice, (or quinoa) let cool then stir in salsa, set aside.
  • 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.*
  • In the same pan add chicken and chili powder and cook through.
  • 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.


Calories: 666kcal | Carbohydrates: 87g | Protein: 30g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 41mg | Sodium: 998mg | Potassium: 1502mg | Fiber: 19g | Sugar: 7g | Vitamin A: 9821IU | Vitamin C: 14mg | Calcium: 116mg | Iron: 6mg