Easy Gluten-Free Burrito Bowls
If there’s one meal that never gets old in our house, it’s a good burrito bowl. It has all the flavor and comfort of a loaded burrito, but in a fresh, customizable bowl that works for just about everyone at the table. These Gluten-Free Burrito Bowls are hearty, colorful, and packed with simple ingredients you probably already have in your kitchen. They’re great for meal prep and a fun way to change up taco or burrito night!
Ingredients
Burrito Bowl Base:
- 1 lb ground beef, chicken, or turkey (thinly sliced skirt steak works too)
- 3-4 tbsp gluten-free taco/fajita seasoning mix
- 2 cups gluten-free Mexican rice (our go-to, easy recipe)
Toppings:
- fresh Pico de Gallo or salsa
- onion diced
- cilantro diced
- tomatoes diced
- lettuce thinly sliced
- corn
- olives
- lime wedges
- shredded cheese (dairy-free or not)
- sour cream (dairy-free or not)
Instructions
- Start your Mexican Rice following recipe directions.
- Start your fresh Pico De Gallo or grab your jar of salsa. Set aside.
- In a large skillet over medium heat, add the ground beef and taco seasoning. Cook, breaking the meat into small pieces, until the meat is cooked through, 5-7 minutes. Taste and add extra taco seasoning to taste, if needed.
Assemble your bowls:
- Fill each bowl with a base layer of Mexican rice, taco meat, beans, fresh Pico de Gallo, and any other toppings you wish and add your favorite tortillas chips on the side. These bowls are completely customizable to your liking.
Notes
Dairy-Free: All of the main ingredients in this recipe are dairy-free. Just opt for dairy-free toppings!
To Make-Ahead & Store: If you’re meal prepping or have leftovers, you cook and prep everything up to a week in advance. Either store everything together in individual containers or keep everything separate and assemble it when you’re ready to eat it. Everything will stay good for up to a week in the refrigerator. Reheat in a skillet with a little water to loosen it up, if needed.
To Freeze: If you want to double this recipe, both the ground beef and Mexican rice can be frozen for up to 3 months. When you’re ready to use them, just let them thaw in the refrigerator overnight and reheat them in the microwave or on the stove over medium heat with a tiny bit of water to loosen up.
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