High Protein Burrito Bowl with Guacamole

Elevate your meal prep game with this High Protein Burrito Bowl with Guacamole—an easy, vibrant recipe packed with nourishing ingredients and bold Tex-Mex flavors. Featuring a hearty base of fluffy quinoa, juicy chili-spiced chicken, tender black beans, and sautéed bell peppers and corn, this protein-rich bowl is as satisfying as it is wholesome. Topped with a creamy, homemade guacamole bursting with fresh avocado, lime, cilantro, and a hint of garlic, it’s a nutrient-dense dish that’s perfect for lunch, dinner, or post-workout fuel. Ready in under an hour, this customizable burrito bowl is loaded with protein, fiber, and flavor, making it a healthy choice for busy weeknights or meal prepping for the week. Serve it as-is or let everyone mix and match their favorite toppings!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Quinoa
• 2 cups Water
• 2 pieces Chicken breast
• 1 can Black beans
• 1 cup Corn kernels
• 1 large Bell pepper
• 2 tablespoons Olive oil
• 1 teaspoon Chili powder
• 1 teaspoon Cumin
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 large Avocados
• 1 large Lime
• 1 medium Garlic clove
• 1 medium Tomato
• 0.5 medium Red onion
• 0.25 cup Cilantro leaves

Directions

Step 1

Rinse the quinoa under cold water. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes until all water is absorbed. Fluff with a fork and set aside.

Step 2

Season the chicken breasts with chili powder, cumin, salt, and black pepper.

Step 3

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken breasts and cook for 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C). Remove from the skillet and let it rest for 5 minutes before slicing.

Step 4

In the same skillet, add the remaining olive oil, diced bell pepper, and corn kernels. Sauté for 5 minutes until vegetables are slightly softened.

Step 5

Drain and rinse the black beans. In a small saucepan, heat the beans over medium heat until warmed through, about 3-4 minutes.

Step 6

For the guacamole, scoop the flesh of the avocados into a bowl. Add the juice of the lime, minced garlic, chopped tomato, diced red onion, and cilantro. Mash the mixture with a fork until smooth. Season with salt to taste.

Step 7

To assemble the burrito bowls, divide the cooked quinoa among four bowls. Top each with sliced chicken, sautéed vegetables, warmed black beans, and a generous scoop of guacamole.

Step 8

Serve immediately, allowing guests to mix their bowls as desired. Enjoy your high-protein burrito bowl with fresh guacamole.

Nutrition Facts

Serving size	(2524.8g)

Amount per serving	% Daily Value*
Calories	2632.1

Total Fat 127.8g	0%
Saturated Fat 17.5g	0%
Polyunsaturated Fat 4.1g
Cholesterol 206.4mg	0%
Sodium 6901.1mg	0%
Total Carbohydrate 263.9g	0%
Dietary Fiber 68.5g	0%
Total Sugars 35.3g
Protein 134.0g	0%

Vitamin D 0IU	0%
Calcium 475.2mg	0%
Iron 20.0mg	0%
Potassium 4809.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.0%

Protein: 19.5%

Carbs: 38.5%