Skinny Burrito Bowl

I just finished the Commit Chapter for Transform 20 and I’m pretty excited about the transformation that I’ve had these past 15 days; both physically and mentally. By having discipline in the food department, I have dramatically cut down on my “craving sweets” moments and have been able to have an intake of 80oz of water per day. Both of these are huge milestones simply considering the fact that when you live with teenagers you’re likely to have a pantry full of snacks. 

Each Friday I begin meal-planning for the upcoming week so that I can spend my Saturday grocery shopping and my Sunday meal-prepping. Because I am still learning how to perfect the container equivalents, I get a good amount of recipes to try from Pinterest searches. Last week I prepared the 2-bean Vegetarian Chili recipe that was inside the Transform20 nutrition guide, which was suuuper yum, but this week I’m having this Skinny Burrito Bowl recipe that I found via Emily J Goodman

I thought this particular meal was an especially good idea because this week we’re supposed to have incredibly cold wind chills. Cold enough that I am not so sure that I am going to want to go outside. So, I prepared 6 dishes of it; I’ll split half for me, half for my sister. That way it meets the 3-day fridge rule since I won’t be freezing any and gives me an opportunity to be lazy and not have to tweak the original recipes ingredients 🙂

Note: If you want to add extra toppings to your bowl, you may. Just make sure you add them accordingly to whichever container they’re categorized to while meal-planning.

1 serving is 1 red, 1 yellow, 0.5 purple, 0.5 green.

Skinny Burrito Bowl

Yield: 6


  • 2 tbsp olive oil
  • 1 cup onion, diced finely
  • 1lb lean ground turkey
  • 1½ cups brown rice, cooked accordingly
  • 2 cups mild salsa (no sugar)
  • 2 cups cherry tomatoes, quartered
  • ¾ cups frozen corn
  • ¼ cup low-sodium chicken broth
  • 2 tsp taco seasoning
  • salt and pepper, for taste


  1. Add olive oil to a large skillet over medium heat, followed by onions and ground turkey. Cook until ground turkey is browned and onions appear softened. Remove from heat to drain, return to skillet.
  2. Add cooked rice, salsa, tomatoes, corn, chicken broth and taco seasoning to skillet. Lower heat to simmer and allow to cook for about 5 minutes before serving.


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