Burrito bowl, taco shell, mexican, chicken, ranch dressing

Healthy Burrito Bowls & Edible Taco Bowl

These Healthy Burrito Bowls are pretty to look at and even more fun to eat! Eat the Salad and then the Bowl! These make an easy and very filling meal! I made the  Taco Bowls early in the morning and set them aside. I used my Homemade Ranch Dressing for the Top. I like to prepare everything  before, using a large baking sheet for the ingredients. It makes it nice for assembly at the end!

burrito taco bowl, ranch dressing,

Burrito Taco Salad Bowl

These Burrito Bowls are pretty to look at and even more fun to eat! Delicious Salad and then Eat the Bowl!
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course dinner, lunch, Main Course, Salad
Cuisine Mexican
Servings 4 people


For The Chicken

  • 4 Boneless skinless chicken breasts, chopped in cubes
  • 2 tsp. Granulated garlic 
  • 1 1/2 tbsp. Humble & Frank Citrus Sweet Chilli Rub *Seasoning Salt
  • 1 tbsp. 1 tbsp. Olive Oil
  • 1 tbsp. Lime juice, or lemon
  • Salt and Pepper

For The Taco Bowl

  • 4 Large Tortillas 

For The Salad

  • 1 head Romaine, washed and chopped
  • 2 Tomatoes, diced
  • 3 Green onions, chopped
  • 1 large Avocado, diced
  • 1 can Black beans, drained and rinsed
  • 1 can Kernel corn, drained
  • 1 cup Shredded cheddar cheese (optional)

For The Rice

  • 1 cup Basmati rice, rinsed
  • 1/4 cup Onion
  • 1 Garlic clove, minced
  • 1/4 cup Red pepper, chopped
  • 1 3/4 cup Vegetable stock


For The Chicken

  • Grill the chicken over medium high heat. I usually grill it 5 minutes each side until the chicken reaches an internal temperature of 167 degrees.

For The Salad

  • Chop and prep all of the ingredients and place on a large baking sheet. Set Aside until you are ready to assemble.

For The Edible Taco Bowl

  • Preheat Oven to 375 degrees. I will make 2 shells at a time. Using a baking sheet and oven safe bowl. Drape a tortilla over the bowl and spray it with a little bit of Non-stick cooking spray. Bake for approximately 7 minutes. Flip the shell and bake for another 4 minutes. Set aside to cool. They will firm up when cooled.

For The Rice

  • Sauté onion, garlic, and red pepper for approximately 4 minutes. Add in the basmati rice and stir for 1 minute to slightly brown the rice. Add in the Stock. Bring to a boil and reduce to simmer. Cook for approximately 12-14 minutes. Cool.
  • Add Rice on the bottom, add salad, corn, beans, tomatoes, avocados, green onions, shredded cheese, Ranch dressing, and garnish with cilantro.
Keyword edible bowl, healthy dinner, mexican recipe, ranch dressing, salad, taco bowl

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