Chipotle Burrito Bowl with Chicken Quinoa and Avocado

When I was in undergrad, the most impactful event to grip my tiny college town was the opening of Chipotle. Every bite of these Chipotle Burrito Bowls takes me back to that glorious moment in a strip mall four miles from campus.

Copycat Chipotle Burrito Bowls with Chicken and Quinoa #glutenfree

In anticipation of opening day, students camped out on the sidewalk, the true enthusiasts wrapping themselves in aluminum foil to match the chain’s signature burrito packaging. For the first six weeks of the restaurant’s tenure, the average wait for a burrito bowl was 1 hour 15 minutes, an allotment of time that most undergrads found perfectly reasonable. We didn’t have a Chipotle in my hometown at the time, so when the chain opened, I marveled at the fervor. Could a burrito or a burrito bowl (whatever that was) really be worth sleeping out on a sidewalk?

The answer: yes—at least for the first burrito experience. After that introduction, we can safely save our backs and our rolls of foil and make these homemade Chipotle Burrito Bowls with Quinoa, Chicken and Avocado instead.

Better than Chipotle Burrito Bowls with Quinoa and Chicken #glutenfree

Copycat Chipotle Burrito Bowls with Quinoa, Chicken and Avocado

Since that singular (dare I call it life-altering?) moment when I sunk my teeth into my very first Chipotle chicken burrito—or rather since that moment when I took a really big bite of the top third because THEY ARE SO BIG—I’ve been a Chipotle believer, but now I much prefer the burrito bowl. Yes, the original burrito boasts flashy foil packaging and a diameter that could be the punchline of a “yo-mamma” joke, but my beef with the burritos, be they chicken, veggie, or barbacoa, is that the ingredients are stacked and separated, versus evenly combined. Only a person with a mouth wide enough to swallow a bowling ball could bite all the way through a Chipotle burrito, so most of us are left nibbling separate bits of cold sour cream and hot beans. The burrito bowl is the route for the Mexican fast-food perfectionist.

Want a little bit of everything in your bite? Burrito bowl all the way.

Copycat Chipotle Burrito Bowl with Chicken and Quinoa #glutenfree

Today’s homemade take on the chicken Chipotle burrito bowl boasts all of the core flavors and ingredients, but is healthier, more customizable, and much easier on your budget, especially if you enjoy Chipotle with any kind of frequency.

Homemade Chipotle Burrito Bowl

Though Chipotle uses rice as its burrito bowl base, at home I prefer quinoa, which offers far more fiber and protein. I’ve tried dozens of brands over the years, and my favorite by far is Bob’s Red Mill Tricolor Quinoa. Other brands seem to come out mushy and slightly bitter no matter how I cook them, while Bob’s quinoa has a light, pleasant texture and smooth flavor, no pre-rinsing required. Though all of Bob’s quinoa varieties are excellent, the tricolor steals my heart, because it is just so darn pretty.

Copycat Chipotle Burrito Bowls with Quinoa and Avocado. High protein, healthy and gluten free

To make the burrito bowls, I mixed the quinoa in a cilantro lime dressing to mimic the Chipotle rice, then added diced grilled chicken, black beans, corn, onions, and tomato. Hints of cumin in the dressing provide the Chipotle spice, and because we are at home where guac does not cost extra (what’s up with that Chipotle?), I piled on the avocado too.

Homemade Chipotle Burrito Bowl with Chicken and Quinoa

All of the Chipotle burrito bowl goodness for a fraction of the calories, no upcharge for avocado, and we didn’t even need to stand in line. I’m so excited, I could wrap myself in foil!

Copycat Chipotle Burrito Bowls with Chicken and Quinoa #glutenfree
5 from 1 vote
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Chipotle Burrito Bowls with Chicken, Quinoa, and Avocado

Yield: 6 servings
Prep Time:
5 mins
Cook Time:
30 mins
Total Time:
35 mins
A healthy, homemade version of a Chipotle Burrito Bowl made with chicken, quinoa, and avocado.


For the Burrito Bowls:

  • 1 cup Bob’s Red Mill Tricolor Quinoa
  • 2 grilled boneless skinless chicken breasts, — cut into bite-sized pieces
  • 1 can black beans — (14 ounces) rinsed and drained
  • 1 can corn — (14 ounces) drained, or 1 1/2 cups fresh or frozen corn (thawed if frozen)
  • 2 vine-on tomatoes — diced
  • 1 small red onion — diced
  • 1 jalapeño — seeded and diced
  • 1/2 cup chopped fresh cilantro — plus additional for serving

For the Dressing:

  • 1/4 cup extra-virgin olive oil
  • 1/4 cup freshly squeezed lime juice — plus additional for serving
  • 1 teaspoon ground chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper — use less or omit if sensitive to spice
  • 1/4 teaspoon black pepper

For Serving (optional):

  • Diced avocado — or guacamole
  • Shredded cheese
  • Sour cream — or Greek yogurt
  • Salsa


  1. Bring 2 cups water to a boil and add the quinoa. Return to a boil, cover, and reduce the heat to medium. Let simmer until the liquid is absorbed, about 12 minutes. Remove from the heat, fluff with a fork, then re-cover and let sit for 15 minutes. Transfer to a large serving bowl.
  2. While the quinoa cooks, prepare the other burrito bowl ingredients.
  3. To make the dressing, in a small bowl or measuring cup, whisk together the olive oil, lime juice, chili powder, cumin, salt, cayenne, and black pepper. Drizzle over the warm quinoa, then toss to combine.
  4. Gently stir in the prepared chicken, black beans, corn, tomatoes, red onion, and cilantro. Serve warm with any desired toppings.
Course: Main Course
Cuisine: American, Mexican
Keyword: Chipotle Burrito Bowls with Chicken, Quinoa, and Avocado, Healthy Mexican Food Recipe

Nutrition Information

Amount per serving (1 (of 6), without toppings) — Calories: 366, Fat: 13g, Saturated Fat: 2g, Cholesterol: 29mg, Sodium: 343mg, Carbohydrates: 44g, Fiber: 7g, Sugar: 6g, Protein: 20g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

Want to try this gorgeous Tricolor Quinoa yourself? Visit for a $1 off coupon for any product and more recipe inspiration.

I’m an ambassador for Bob’s Red Mill and am thrilled to be partnering with them to share this post and recipe. As always, all options are my own and thanks for supporting the brands that make it possible for me to share quality content with you!

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…


  1. How did you KNOW that I have been having a SERIOUS Chipotle craving lately!? I remember moving to the states and trying the magical place that is Chipotle for the first time. It’s up there with my wedding day in favorite life moments.
    This bowl? It is life. Pinning!

  2. I feel like I’m the only one who doesn’t love Chipotle… but maybe it’s because we had a different Mexican fast food place near school that we were all obsessed with (no one ever went to Chipotle!). This bowl looks so much better, though, and way more up my alley!

  3. Chipotle at home sounds like absolute PERFECTION! My husband isn’t the biggest Chipotle fan (I know.. I KNOW! Who is this man?) so this sure beats venturing to Chipotle, far more than I care to mention, all by my lonesome.
    Love the idea of using quinoa instead of the rice, and high-fives for no guac up-charge!!!

  4. Erin, this is GENIUS!!!!! And Bob’s Red Mill knows the way to my heart. YUM!

  5. I’m a sucker for Chipotle.  It’s even better when you can recreate a dish like this at home.

  6. YOU ARE MY HERO! I also love Chipotle, and well… basically anything at all related to Mexican food.  I will definitely be doing this. Pinned!

  7. So obsessed with burrito bowls. I’ve actually NEVER had Chipotle before. It sounds like I need to get there asap! Or not because…this salad. <3

  8. With three different Mexican joints within a block of our office it’s definitely a lunch favorite. Quinoa is a great sub for rice – have you tried any other grains?

  9. I did not try red quinoa yet but maybe soon. This Chipotle bowl looks delicious!

  10. shawnna griffin Reply

    Oh yummy!! I would love this!! I love the chipotle restaurant to 

  11. I am seriously obsessedddddd with these bowls! These could easily put Chipotle outta business. Scary awesome! :D 

  12. Love this bowl and loooove the addition of quinoa :)

  13. I think this would make my salad-admonishing boyfriend to be more of a leaf-loving convert!

  14. I think I’d rather stand in line in my own kitchen!  Love this bowl.  I will need to give the tri-colored quinoa a try! 

  15. The first thing I ever had from chipotle was a chicken burrito. I loooooooved it and had many more after that one. But now I’m in love with the burrito bowls. I usually get a veggie burrito bowl. SO good. Now I’m craving chipotle! Great copycat recipe, Erin. I love that you used quinoa instead of rice!

  16. Mary Lou Moffat Reply

    is that feta cheese sprinkled on top???

  17. Brenna Weaver Reply

    I give a full five star rating! I’m starting my journey of healthy eating. My husband was a little nervous about trying quinoa, but he ended up loving it! Thank-you SO much for posting this!

  18. I love the addition of quinoa in this bowl instead of rice! Same texture/idea, but getting health benefits. This looks yummy!

  19. We’ve made this a dozen or more times. It’s so good!

    • WOOHOO Ashley! I’m so glad the recipe is a winner for you! Thanks so much for taking the time to leave this awesome review.

  20. Can this be a meal prep recipe?

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