Day 1 of grab and go recipes will be my take on the coveted burrito bowl from Chipotle! One of my favorites of all time! Here I will tell you how I perfected my own version of pico de gallo and guac, and how to make this even easier to prep than you might think!

I know there are plenty of ways to make a burrito bowl but this is my favorite, so feel free to replace any protein or bean with that of your choice, or to omit any additional toppings!

The day before I know I am going to need this, I prep my pico and guac. The pico consists of finely chopping roma tomatoes, half of a red onion, one clove of garlic, a handful of cilantro, the juice of one lime, and half of a jalapeno if you like the heat and salt to taste (I like a lot of salt, I would say all together about 1/2 tablespoon or 8 pinches). To really get the flavors all married together, this should be in the fridge for about 12-24 hours. The guacamole is even easier, I use one medium sized avocado.

**Side note**after many failed attempts at homemade guacamole, because I continued to pick out over ripe avacadoes, I have finally learned! When shopping for your avocado you want to make sure it is just soft enough but too soft or firm. If it is firm, it will need about 3-4 days to ripen. Another way to tell that the avaocado is perfect is the color of it’s skin. It will be a dark green in color and when you pop off the stem it will be light greenish brown, NOT dark! Also, when you are opening the fruit, it is so much easier to get the giant seed out by simply scooping it with a spoon rather than doing that whole slamming a large knife into it 😉 Kitchen safety, ya’ll!!

So anyways, I through the avocado into a plastic bowl and smash it up with my hand held meat grinder or potato smasher. I then sprinkle it with 2 pinches of salt and fold about half to a whole cup of my pico into it. This also needs to sit in the fridge for about 12-24 hours for the flavors to really come together. Leave the seed in the guac to prevent browning!

The day of needing this yummy bowl, I heat up my beans, throw some instant brown rice in the microwave and while those are cooking, I get my lettuce chopped up and my chicken ready. Really any protein you chose will be great, but I like the chicken meat I got from $5 rotisserie chicken. It is so quick and so tasty! A really great tip for how to shop for a rotisserie chicken is to test the weights of a few and grab the heaviest one. Also, make sure the skin isn’t all shriveled up and discolored.

Once everything is warmed up and ready to go, I start with the lettuce on the bottom and pile everything on top! Don’t forget about your pico and guac! If you need a crunch, add some tortilla chips!

Sure this will take a little extra time, but it is way more cost effective and a lot easier to just grab and go from home, especially if you have young ones that you don’t want to be dragging in and out of the car!

When you try this, let me know what you think!


3 romaine lettuce stalks

1 rotisserie chicken

6 roma tomatoes

1 red onion

1 clove of garlic

1 jalapeno

1 lime

1 handful of cilantro

1 medium avocado

1 can pinto or black beans

1 cup cooked brown rice

Toppings of your choice ie; cheese, sour cream

Salt to taste