Burrito bowl, beef or pork, with beans and rice
Common food
Photo: Wikipedia
A deconstructed burrito served in a bowl, featuring seasoned beef or pork, savory beans, and fluffy rice as its core components. The texture is a satisfying mix of tender meat, creamy beans, and soft grains, often topped with fresh salsa or cheese. At 171 kcal per 100g, it offers a balanced macro profile with a notable 12.49g of protein for muscle support.
Calorie split: 30% protein · 25% carbs · 45% fat
↓ Full nutrition💚 Why it's loved
People love the burrito bowl for its bold, layered flavors—savory, spiced meat, earthy beans, and fresh toppings create a deeply satisfying meal. Its build-your-own nature makes it a fun, customizable experience that honors Mexican-inspired cuisine while being inherently gluten-free.
⚠️ Watch-outs & how to enjoy it better
The sodium content can be high from seasoned meat, beans, and added sauces, which may be a concern for blood pressure. To counteract this, use low-sodium beans, season meat with herbs and spices instead of pre-made mixes, and limit salty toppings like cheese or sour cream. Those monitoring blood sugar should be mindful of portion sizes of rice and beans; pairing with extra non-starchy vegetables and a dollop of guacamole can help slow glucose absorption.
Key benefits
- High-quality protein for satiety and muscle maintenance.
- Complex carbohydrates from beans and rice for sustained energy.
- Good source of dietary fiber from beans to support digestion.
- Versatile base for adding vegetables and healthy fats.
- Convenient and customizable for various dietary needs.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The burrito bowl is a modern, fork-friendly adaptation of the traditional Mexican burrito, which itself is believed to have originated in the northern Mexican state of Chihuahua.
Full nutrition (USDA data · scales with serving)
| Water | 66.9 g |
| Energy | 171 kcal |
| Protein | 12.5 g |
| Total lipid (fat) | 8.5 g |
| Carbohydrate, by difference | 10.6 g |
| Fiber, total dietary | 1.0 g |
| Total Sugars | 0.22 g |
| Calcium, Ca | 72.0 mg |
| Iron, Fe | 1.5 mg |
| Magnesium, Mg | 21.0 mg |
| Phosphorus, P | 138 mg |
| Potassium, K | 199 mg |
| Sodium, Na | 310 mg |
| Zinc, Zn | 2.6 mg |
| Copper, Cu | 0.08 mg |
| Selenium, Se | 13.0 ug |
| Vitamin C, total ascorbic acid | 0.20 mg |
| Thiamin | 0.08 mg |
| Riboflavin | 0.11 mg |
| Niacin | 2.2 mg |
| Vitamin B-6 | 0.19 mg |
| Folate, total | 25.0 ug |
| Folic acid | 14.0 ug |
| Folate, food | 11.0 ug |
| Folate, DFE | 35.0 ug |
| Choline, total | 36.0 mg |
| Vitamin B-12 | 0.95 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 19.0 ug |
| Retinol | 19.0 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) | 0.13 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 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 | 3.7 g |
| SFA 4:0 | 0.06 g |
| SFA 6:0 | 0.03 g |
| SFA 8:0 | 0.02 g |
| SFA 10:0 | 0.06 g |
| SFA 12:0 | 0.08 g |
| SFA 14:0 | 0.39 g |
| SFA 16:0 | 2.0 g |
| SFA 18:0 | 0.94 g |
| Fatty acids, total monounsaturated | 3.1 g |
| MUFA 16:1 | 0.26 g |
| MUFA 18:1 | 2.9 g |
| MUFA 20:1 | 0.02 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.42 g |
| PUFA 18:2 | 0.31 g |
| PUFA 18:3 | 0.08 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.02 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 37.0 mg |
FAQ
Is a burrito bowl healthier than a burrito?
Often, yes. Skipping the flour tortilla reduces refined carbs and calories, allowing you to fill the bowl with more nutrient-dense ingredients like extra vegetables, beans, and lean protein.
Can I make a vegetarian burrito bowl?
Absolutely. Replace the beef or pork with extra beans, grilled vegetables, tofu, or a plant-based meat substitute. Ensure your beans are cooked without lard for a fully vegetarian option.
How do I prevent a burrito bowl from getting soggy?
Layer strategically: place hot rice and beans at the bottom, add drier ingredients like meat and lettuce on top, and keep wet toppings like salsa, guacamole, or sour cream on the side to add just before eating.
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 1.71 kcal/g · 29% calories from protein · 1.0 g fiber · 0.2 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: 1.56 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.