Last Updated
For me, a burrito is the ultimate type of comfort food. It’s warm, cheesy, filling and full of delicious flavour, but it’s not really considered the healthiest thing out there. Usually they are packed with chemical-filled sauces, massive amounts of cheese or sour cream, and wrapped up in a white tortilla adding quite a few carbs to an already loaded meal. A typical burrito at a chain like Chipotle can easily clock in at over 1000 calories, and as much as I don’t like to count calories, that is a massive amount for one item!
In order to have the best of both worlds, I have learned to get my burrito cravings from a salad I make in the RV, instead of a wrap I can get at a fast-food joint.
The recipe for my burrito bowl is one of the easiest ones I have in rotation, takes hardly any time at all, and is WAY healthier than ones from a restaurant.
The ingredients I buy for it are 75% organic, and they really don’t cost much more than non-organic, so it’s an easy swap to make.
Burrito bowls are also extremely easy to make in an RV, small kitchen, or even camping. I spend the entire spring/summer in our RV in Kelowna, BC – so any healthy meal I’m making has to be simple and use a tiny amount of space.
I can whip up a 4 Burrito bowls in the RV in about 15 minutes, and I only need to use ONE pan! This is one of the easiest healthy RV meal ideas I’ve found, and I usually make it once a week.
Since I don’t eat beef or pork, I have gotten used to substituting chicken for most of my meals, but I have to admit I do get sick of it. There is really only so much plain chicken breast I can take before I want to become a vegetarian forever. I used to make my burrito bowls with grilled chicken, until one I decided to use ground turkey instead. Now I LOVE the way ground turkey crumble tastes in the burrito bowl instead of regular chicken and have started making it this way as my new staple.
Healthy RV Meals:
Easy Burrito Bowl
Space and Equipment Needed
- 20 inches by 20 inches of counter space. Just enough to chop and serve the toppings for the bowls.
- 1 frying pan or wok
- 1 burner/element on stove
- 1 microwave (or another pot and element if you have them)
- 1 cutting board
- Small dishes or Tupperware to organize the toppings on the counter.
Burrito Bowl Shopping List
- Olive oil, avocado oil, or another cooking oil
- Extra lean ground turkey
- 1 package of organic taco or fajita seasoning
- 1 can organic corn
- 1 can organic beans
- Organic cherry tomatoes or tomatoes on the vine
- Shredded cheese
- Head of organic lettuce
- Organic salsa
- Optional: organic sour cream, limes, jalapeños, avocado
Ingredients and Measurements
In order to make 4 servings of burrito bowls, this is typically the amount of ingredients I will use:
- 1 tablespoon oil
- 1 full package of ground turkey (around 700g)
- 1 full package of seasoning
- 1 entire can of beans and corn
- 300g of tomatoes
- ½ cup shredded cheese
- 1 entire head of lettuce
- ¼ jar of salsa
You can always put in more or less of ingredients you like! Sometimes I will add jalapenos, avocado, onions and lime. It really all depends on what I have on hand in the fridge.
Directions: How To Cook Burrito Bowls
→ Cut up tomatoes and lettuce, open salsa, and shred cheese. Set aside in dishes on counter.
→ Heat oil in pan on medium high heat. Add ground turkey and cook for 10 minutes, or until no longer pink. Break turkey apart as you stir.
→ While the turkey browns, open up cans of corn and beans and put them in a glass dish. Microwave for a few minutes. Set aside in dishes on counter with the rest of ingredients.
→ Once all the pink has been cooked, add in 1 package of seasoning. If you want less strong turkey crumble, only add half the pack. Stir and simmer for a few minutes.
→ Remove from heat and serve. I put my lettuce on the bottom and then mix all ingredients on top of the bed of lettuce.
Notes: If you happen to have access to 2 burners, slow heat the beans and corn in a small pot instead of microwaving.
Key Nutritional Info
Since there is no rice and no tortilla wrap in this burrito bowl, it’s much lighter in carbs than other ones out there. Sure, beans and corn do offer up some carbs, but you’ll be at least 50% lighter in carbohydrates AND calories than if you added rice or a wrap.
I try and choose a seasoning that has the least amount of sodium I can find to really help keep this recipe as healthy as it can be. Most of the time I will even omit the sour cream and use as little cheese as I can, and just plop extra salsa on instead. If you load it with proteins and salsa and keep the creamy sauces to a minimum, this burrito bowl will fit into ANYONES healthy meal plan.
This RV burrito bowl is low in refined carbs, gluten free, absolutely packed with protein.
Vegan/Vegetarian Notes:
There are 2 easy swaps that will make this burrito bowl completely vegan friendly, and 1 swap to make it vegetarian friendly.
I have made one version using chunks of cauliflower as the ‘meat’ and frying them in a pan with the taco seasoning as I would the ground turkey. You can also double up on avocado, season some firm tofu, or even use some sweet potato chunks. Best of all, if you have a favorite veggie ground-round, use that instead of ground turkey!
Sub shredded vegan cheese for the normal cheese and you are golden.
Pin 15 minute burrito bowl for later:
