Quinoa Burrito Bowl layered with fresh roasted butternut squash, black beans, corn and chicken topped with a yogurt salsa ranchera sauce.
Quinoa Burrito Bowl
I’m feeling pretty proud that I prepared these burrito bowls in advance giving me 8 meals to pack up!
I know it’s a good idea to plan ahead so you don’t eat junk or not at all, but my weekends and evenings always get away from me.
Same for you? Hope this recipe will help you too.
How To Make Quinoa Burrito Bowl
First, prepare the chicken and the butternut squash and let them cool.
When the chicken and squash are cool, cut them into bite size pieces, and place them in in the refrigerator.
If you want a short cut, then purchase prepared quinoa (Costco sells microwaveable pouches). If you have time, then cook up the quinoa and let it cool.
By the way, the Costco brand is a mix of organic quinoa, brown & red rice with flaxseed.
All kinds of healthy goodies in this meal!
Assemble Each Burrito Bowl
I picked up some plastic ware from the Dollar Store so I could easily assemble the meals.
Next, I set up a prepping station. Line up the ingredients and started scooping about 1/2 cup of each item into each container.
For some meatless options leave out the chicken.
The extra chicken can be used to make quesadillas.
Add Some Flavor
To complete these burrito bowls I added a tasty yogurt creamy sauce for some additional flavor.
To make this, just combine two ingredients: Greek yogurt and this spicy salsa ranchera sauce.
The extra flavor adds a punch of flavor to all the ingredients and can be easily adjusted to suit your taste.
If you like lots of spice, then add more salsa!
Grab and Go Meals
It was so nice to have these meals prepared and ready to grab and go as I went out the door in the morning.
For a variation you can wrap these ingredients in lettuce leaves for a lower carb meal, tortillas or add greens to a bowl for a hearty salad!
- 2 skinless chicken breast, cooked and diced into bite size pieces
- 4 skinless chicken thighs, cooked and diced into bite size pieces
- 1 large butternut squash, cooked and diced into bite size pieces
- Salt and pepper
- taco seasoning
- 1 15 ounce can black beans
- 1 15 ounce can corn
- 4 cups prepared quinoa, rice or a combination of grains.
- 1 1/2 cups plain Greek yogurt
- 3 tablespoons salsa ranchera
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 271Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 9mgSodium: 478mgCarbohydrates: 47gFiber: 8gSugar: 6gProtein: 15g
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.