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Lunch Box Burrito Bowls

A burrito bowl in a lunchbox made with rice, black beans, corn, cheese, and pico de gallo. Blue corn tortilla chips in the side compartment with salsa in a mini sauce container.
Servings: 1
Prep Time: 5 minutes
Total Time: 5 minutes
Skip the fast-food and make these lunchbox burrito bowls at home with fresh ingredients and your favorite taco night toppings.
5 from 10 votes
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Ingredients

For the bowls:

  • 1 cup cooked rice*
  • ½ cooked chicken, shredded
  • 2 oz salsa

Toppings:

  • 2.5 oz canned black beans, drained and rinsed
  • ¼ - ⅛ cup shredded Cheddar cheese
  • ¼ - ⅛ cup guacamole
  • 1 tablespoon sour cream

Instructions

To enjoy at home:

  • Fill a serving bowl with cooked rice, top with shredded chicken, salsa, and desired toppings.

To pack for lunch:

  • Layer the cooked rice into a thermos or lunch container. Top with chicken, salsa, and cheese. 
  • Pack the guacamole and sour cream into separate mini sauce containers to be added to the bowls prior to eating. 

Notes

For a grain-free bowl, use shredded lettuce instead of rice.

Nutrition

Serving: 1 bowl | Calories: 543kcal | Carbohydrates: 56g | Protein: 31.1g | Fat: 21.4g | Saturated Fat: 7.7g | Cholesterol: 82.5mg | Sodium: 698.8mg | Fiber: 8.9g | Sugar: 2.5g
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