Burrito Bowl

Burrito Bowl

Rainbow bowls are one of my favourite foods to have prepped for the work week. You can mix up flavours, proteins, beans, dressing and veg so that you are eating a variety of flavours and foods each week.

This recipe is included in one of the sample meal plans that we provide our clients for our 8-12 Week Weight Loss Programs. It is full of a variety of low calorie vegetables, whole grains, and beans. It is rich in fibre, water, and nutrients, everything the body needs for sustainable weight loss.




  • 4 cups of lettuce of choice, torn into bite-sized pieces

  • 1 can of black beans, drained, rinsed and slightly squished 
    between your fingers

  • 1/2 can of organic corn niblets, drained and rinsed

  • 1/8 of a head of purple cabbage, shredded

  • 1 bell pepper, diced

  • 1 carrot, thinly sliced or grated

  • 1 loaded up cup of diced tomatoes

  • 5 sprigs of spring onion

  • the juice from one lemon or lime

  • 1 tbsp apple cider vinegar

  • 1 tbsp olive oil

  • 1 clove garlic, minced


  • 2 cups cooked brown rice or quinoa

  • 1 tsp paprika

  • 1 tsp cumin

  • 1/2 tsp chipotle powder

  • 1/4-1/2 tsp sea salt

  • 1/4 tsp chili flakes

  • 1/4 tsp cracked pepper



  • If using rice as the grain, the lunch prep is best lightly re-heated. Quinoa tastes great served cold

  • if you don't see yourself using the rest of the can of corn, freeze in silicone muffin liners.  Once frozen, store in an airtight container 

Burrito Bowl


This recipe makes roughly 4 servings

  • start by making the dressing.  Combine 1 tbsp olive oil, lemon or lime juice, apple cider vinegar, garlic and all of the spices.  Adjust the flavour to your preference.  If you like spice, load it up

  • in a frying pan add 2 tbsp of the dressing mix, pan fry the corn and beans over medium heat for 3-5 minutes

  • stir the rest of the dressing through 2 cups of the pre-cooked rice or quinoa

  • build your burrito bowls for dinner and lunch prep, place one cup of greens in the bottom of each bowl, top with roughly 1/2 a cup of  the cooked brown rice or quinoa and divide chopped vegetables, beans & corn amongst the servings

  • top with spring onion, 1/4 of avocado on the dinner bowls. Try not to top the lunch bowls with avocado until the day of or it will go  brown

    Who else like toppings! Other great topping options are salsa, cilantro, sprouts, or grated radishes

Burrito Bowl