Burrito bowl, chicken, with beans and rice
Common food
Photo: Wikipedia
A vibrant, deconstructed burrito served in a bowl, featuring tender chicken, hearty beans, and fluffy rice. It offers a satisfying mix of textures—creamy beans, tender chicken, and soft rice—with a savory, slightly smoky flavor profile. Nutritionally, it's a balanced meal with a good protein-to-calorie ratio and moderate fat content.
Calorie split: 36% protein · 30% carbs · 34% fat
↓ Full nutrition💚 Why it's loved
People adore it for its customizable, bold flavors that blend savory, spicy, and fresh elements in one convenient bowl. It's a beloved staple of Tex-Mex cuisine, offering a comforting yet wholesome eating experience.
⚠️ Watch-outs & how to enjoy it better
A standard serving can be high in sodium from seasoning and canned beans, and the refined white rice may cause quicker blood-sugar spikes. To counteract, opt for brown rice, choose low-sodium beans, and add extra vegetables like lettuce or salsa to boost fiber and volume.
Key benefits
- High-quality lean protein from chicken supports muscle maintenance.
- Complex carbohydrates from beans and rice provide sustained energy.
- Good source of dietary fiber from beans and rice.
- Balanced macronutrient profile for a satisfying meal.
- Naturally gluten-free when prepared with standard ingredients.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The burrito bowl gained massive popularity in the U.S. in the early 2000s, largely credited to the fast-casual chain Chipotle Mexican Grill, which introduced it as a lower-carb, bowl-based alternative to the wrapped burrito.
Full nutrition (USDA data · scales with serving)
| Water | 69.7 g |
| Energy | 145 kcal |
| Protein | 13.0 g |
| Total lipid (fat) | 5.4 g |
| Carbohydrate, by difference | 10.6 g |
| Fiber, total dietary | 1.0 g |
| Total Sugars | 0.22 g |
| Calcium, Ca | 68.0 mg |
| Iron, Fe | 0.93 mg |
| Magnesium, Mg | 23.0 mg |
| Phosphorus, P | 147 mg |
| Potassium, K | 196 mg |
| Sodium, Na | 311 mg |
| Zinc, Zn | 1.0 mg |
| Copper, Cu | 0.07 mg |
| Selenium, Se | 14.6 ug |
| Vitamin C, total ascorbic acid | 0.20 mg |
| Thiamin | 0.09 mg |
| Riboflavin | 0.12 mg |
| Niacin | 3.0 mg |
| Vitamin B-6 | 0.28 mg |
| Folate, total | 24.0 ug |
| Folic acid | 14.0 ug |
| Folate, food | 10.0 ug |
| Folate, DFE | 33.0 ug |
| Choline, total | 38.4 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) | 0.15 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin K (phylloquinone) | 2.1 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.3 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 | 0.24 g |
| SFA 16:0 | 1.3 g |
| SFA 18:0 | 0.41 g |
| Fatty acids, total monounsaturated | 1.7 g |
| MUFA 16:1 | 0.20 g |
| MUFA 18:1 | 1.6 g |
| MUFA 20:1 | 0.02 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.76 g |
| PUFA 18:2 | 0.61 g |
| PUFA 18:3 | 0.08 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. A bowl eliminates the large flour tortilla, which can save 200-300 calories and significant carbohydrates, allowing you to fill up more on protein, beans, and vegetables.
Can I make a vegetarian version?
Absolutely. Replace the chicken with extra beans (black or pinto), grilled vegetables, or a plant-based protein like sofritas or seasoned tofu for a hearty, protein-rich meal.
What's the best way to store leftovers?
Store components separately in airtight containers in the refrigerator for up to 3 days. This prevents the rice and beans from becoming soggy and keeps textures distinct for reheating.
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 1.45 kcal/g · 36% 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: 1.59 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.