One Pot Kitchen Sink Burrito Bowls

Picture of Burrito Bowl

This recipe was inspired by my co-worker. She’s a busy mom and always brings pre-packaged lunches from Costco. There’s a line of vacuum-sealed meals called Perfect Fit meals that she ate for a month. Then she got sick of those are started bringing this burrito bowl in a round 10 oz plastic container. She’s been eating it everyday for the past 2 weeks, and I always see it in the fridge and think, ” Dang, that looks pretty good. I bet I could make that at home.”

And here we are. I had a drawer full of vegetables about to go bad and a burning desire to re-create this meal. And I think I got pretty close! This was an incredibly easy recipe, and can easily be modified. Just use whatever veggies, grain, and meat you have on hand and you can make your very own burrito bowl.

Here are sub substitution ideas:

  • Vegetables: sweet potatoes, leeks, broccoli, cauliflower, kale
  • Grains: brown rice, buckwheat, cauliflower rice (for low carb option)
  • Meat: ground turkey or beef, ground chicken, brisket

Side note –  are you the type of person to eat the same meal over and over again? I most certainly am not. I have some favorite meals that I always circle back to (love ya, Avo Toast). But I can’t just eat the same exact meal any more than twice. I need more variety than that! I love food too much! And what about the nutrients you’re missing out on by the foods you’re not eating! This is when my dietitian brain gets the best of me and I can’t be a normal person around food.

Anyways, enjoy the recipe!

One Pot Kitchen Sink Burrito Bowls

Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Author Amy Davis


  • 1 tbsp olive oil
  • 1 red bell pepper
  • 1 green bell pepper
  • 5 cloves garlic
  • 1 small red onion
  • 3 small carrots
  • 1 zucchini
  • 1 yellow squash
  • 1 tbsp taco seasoning
  • 1 tsp cumin
  • 1 tsp chili powder
  • salt and pepper to taste
  • 1/2 cup quinoa
  • 1/2 cup vegetable broth
  • 1 can corn
  • 1 can pinto beans
  • 1 cup fresh spinach
  • 1 lb rotisserie chicken, shredded


  1. Chop bell pepper, onions, carrots, squash, and zucchini into small, 1-in pieces. Mince garlic. 

  2. Add olive oil, bell peppers, garlic, onion, and carrots to large pot. Saute for about 5 minutes. 

  3. Add chili powder, cumin, taco seasoning, salt, and pepper. Stir to combine. 

  4. Add zucchini and squash, quinoa, and veggie broth. Stir to combine and let cook for about 15 minutes covered, until all liquid is absorbed. 

  5. Once quinoa is fully cooked, add corn, beans, spinach, and chicken. Stir until all ingredients are combined and spinach is wilted.

  6. Serve with avocado, greek yogurt, salsa, or any other desired toppings!

Recipe Notes


350 calories, 11g fat, 2g saturated fat, 35g carbohydrates, 7g fiber, 7g sugar, 29g protein