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Skinny Burrito Bowls

Serves 6 as a meal, 8-10 as a side

Burrito bowl


  • 1 cup diced onion
  • 450g turkey mince
  • 1 cup uncooked brown rice
  • 1 1/4 cup chicken stock, low-sodium and fat-free
  • 2 cups salsa, no sugar added
  • 2 teaspoons taco seasoning
  • 1 x 450g can black beans, drained
  • 3/4 cup frozen or fresh corn kernels
  • 2 cups diced tomatoes
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground pepper
  • 1/2 cup grated cheddar cheese, reduced-fat
  • 1/4 cup fresh chives or green onions


Over medium heat, in a skillet, cook the onion and turkey mince. The turkey should be cooked until it’s no longer pink. Drain off any fat, then push the turkey to one side of the skillet. Add the rice and toast for about 1 minute.

Add the stock, 1 cup salsa, 1 cup diced tomatoes, taco seasoning, corn, and the beans. Bring to a boil then lower the heat and simmer for about 10-15 minutes, or until the rice is tender. Season with salt and pepper. If it starts to dry up, just add a little more stock. Turn off the burner.

Mix in the cheese. It will melt with the heat.

Serve in individual bowls and garnish with the remaining tomatoes, salsa, and chives. You can also garnish it with fresh avocado, and lettuce

Author: Donna Saunders