Burrito bowl, beef or pork
Common food
Photo: Wikipedia
A deconstructed burrito served in a bowl, this dish features seasoned beef or pork as the star protein, often accompanied by rice, beans, and fresh toppings. The flavor profile is a savory, smoky, and slightly spicy blend from cumin, chili powder, and garlic, with a hearty, satisfying texture from the tender meat. Nutritionally, it's a high-protein, low-carb option (per 100g) that can be customized for various dietary needs.
Calorie split: 38% protein · 1% carbs · 61% fat
↓ Full nutrition💚 Why it's loved
People love burrito bowls for their bold, layered flavors and the freedom to build a personalized meal that feels both indulgent and wholesome. The cultural roots in Mexican and Tex-Mex cuisine give it a comforting, familiar appeal that brings people together.
⚠️ Watch-outs & how to enjoy it better
The high fat content and potential for added sodium from seasonings and cheese can be a concern for those managing heart health or blood pressure. To counteract this, opt for leaner cuts of meat, use low-sodium seasonings, and load up on fresh vegetables like lettuce, tomatoes, and onions to add volume and fiber without extra calories.
Key benefits
- High in protein for muscle maintenance and satiety.
- Very low in carbohydrates, suitable for low-carb or keto diets.
- Rich in iron and B vitamins from the red meat.
- Easily customizable with vegetables for added fiber and nutrients.
- Provides a balanced meal with healthy fats from the meat and toppings.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The burrito bowl was popularized in the U.S. by fast-casual chains like Chipotle, but its roots trace back to the Mexican tradition of 'tacos de canasta' (basket tacos), where fillings are served in a bowl-like manner for easy eating.
Full nutrition (USDA data · scales with serving)
| Water | 64.2 g |
| Energy | 213 kcal |
| Protein | 20.0 g |
| Total lipid (fat) | 14.2 g |
| Carbohydrate, by difference | 0.27 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.09 g |
| Calcium, Ca | 88.0 mg |
| Iron, Fe | 1.7 mg |
| Magnesium, Mg | 17.0 mg |
| Phosphorus, P | 185 mg |
| Potassium, K | 216 mg |
| Sodium, Na | 297 mg |
| Zinc, Zn | 4.5 mg |
| Copper, Cu | 0.06 mg |
| Selenium, Se | 18.3 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.04 mg |
| Riboflavin | 0.16 mg |
| Niacin | 3.6 mg |
| Vitamin B-6 | 0.29 mg |
| Folate, total | 7.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 7.0 ug |
| Folate, DFE | 7.0 ug |
| Choline, total | 58.8 mg |
| Vitamin B-12 | 1.8 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 26.0 ug |
| Retinol | 26.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.17 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin K (phylloquinone) | 1.3 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 6.1 g |
| SFA 4:0 | 0.08 g |
| SFA 6:0 | 0.04 g |
| SFA 8:0 | 0.03 g |
| SFA 10:0 | 0.08 g |
| SFA 12:0 | 0.11 g |
| SFA 14:0 | 0.62 g |
| SFA 16:0 | 3.3 g |
| SFA 18:0 | 1.6 g |
| Fatty acids, total monounsaturated | 5.6 g |
| MUFA 16:1 | 0.47 g |
| MUFA 18:1 | 5.0 g |
| MUFA 20:1 | 0.03 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.48 g |
| PUFA 18:2 | 0.37 g |
| PUFA 18:3 | 0.07 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.03 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 69.0 mg |
FAQ
Is a burrito bowl healthier than a burrito?
Yes, because it eliminates the high-carb tortilla, reducing overall calories and carbohydrates while allowing more room for vegetables and protein.
Can I make a burrito bowl vegetarian?
Absolutely. Replace the meat with beans, lentils, or tofu, and add plenty of veggies like bell peppers, corn, and avocado for a satisfying plant-based meal.
How can I reduce the sodium in a burrito bowl?
Use homemade or low-sodium seasonings, limit cheese and sour cream, and choose fresh, unprocessed toppings like salsa and lime juice.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.13 kcal/g · 38% calories from protein · 0.0 g fiber · 0.1 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 1.38 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.