Burrito bowl, chicken, with beans
Common food
Photo: Wikipedia
A deconstructed burrito served in a bowl, featuring seasoned chicken and beans as the protein-packed core. It offers a satisfying mix of tender chicken, creamy beans, and a customizable array of fresh toppings. This particular version is notably lean, delivering a high-protein, moderate-calorie meal with minimal sugar.
Calorie split: 40% protein · 21% carbs · 39% fat
↓ Full nutrition💚 Why it's loved
People adore the burrito bowl for its perfect balance of hearty, savory flavors and fresh, crunchy textures, all in one convenient bowl. It's a beloved staple of modern fast-casual dining, offering the satisfying essence of Mexican-inspired cuisine with total personalization.
⚠️ Watch-outs & how to enjoy it better
The primary concern is often hidden sodium from seasonings, canned beans, and salsas, which can be high. To counteract this, opt for low-sodium beans, use homemade spice blends, and load up on fresh, unseasoned vegetables like lettuce and raw peppers to dilute the overall saltiness.
Key benefits
- Excellent source of lean protein for muscle maintenance
- High in dietary fiber from beans for digestive health
- Low in sugar, supporting stable energy levels
- Naturally gluten-free when avoiding flour-based toppings
- Highly customizable to various dietary preferences
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The burrito bowl is a relatively modern, Americanized invention, popularized in the late 20th century as a lower-carb, bowl-centric alternative to the traditional wrapped burrito.
Full nutrition (USDA data · scales with serving)
| Water | 72.0 g |
| Energy | 135 kcal |
| Protein | 13.6 g |
| Total lipid (fat) | 5.9 g |
| Carbohydrate, by difference | 6.9 g |
| Fiber, total dietary | 1.8 g |
| Total Sugars | 0.34 g |
| Calcium, Ca | 73.0 mg |
| Iron, Fe | 0.98 mg |
| Magnesium, Mg | 29.0 mg |
| Phosphorus, P | 159 mg |
| Potassium, K | 267 mg |
| Sodium, Na | 345 mg |
| Zinc, Zn | 1.0 mg |
| Copper, Cu | 0.08 mg |
| Selenium, Se | 14.2 ug |
| Vitamin C, total ascorbic acid | 0.40 mg |
| Thiamin | 0.07 mg |
| Riboflavin | 0.13 mg |
| Niacin | 2.8 mg |
| Vitamin B-6 | 0.28 mg |
| Folate, total | 16.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 16.0 ug |
| Folate, DFE | 16.0 ug |
| Choline, total | 43.5 mg |
| Vitamin B-12 | 0.20 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 21.0 ug |
| Retinol | 21.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 1.0 ug |
| Vitamin E (alpha-tocopherol) | 0.17 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin K (phylloquinone) | 2.6 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.4 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 | 0.25 g |
| SFA 16:0 | 1.4 g |
| SFA 18:0 | 0.46 g |
| Fatty acids, total monounsaturated | 1.8 g |
| MUFA 16:1 | 0.21 g |
| MUFA 18:1 | 1.7 g |
| MUFA 20:1 | 0.02 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.87 g |
| PUFA 18:2 | 0.69 g |
| PUFA 18:3 | 0.12 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) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 49.0 mg |
FAQ
Is a burrito bowl healthier than a burrito?
Often, yes. By eliminating the large flour tortilla, you significantly reduce refined carbohydrates and calories, allowing the focus to shift to the protein, beans, and vegetables.
How can I make my burrito bowl more filling?
Increase the fiber and protein content by adding extra black beans, pinto beans, or a scoop of guacamole for healthy fats. Adding a small portion of brown rice or quinoa can also add sustained energy.
What's the best way to meal prep burrito bowls?
Cook and season your chicken and beans in advance. Store wet ingredients (like salsa) separately from dry ones (like lettuce and chips) to prevent sogginess. Assemble fresh 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 1.35 kcal/g · 40% calories from protein · 1.8 g fiber · 0.3 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: 1.29 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.