We’ve all been there: you open the fridge and find a container of leftover rice with no real plan for it. Instead of making another boring stir-fry, we turn it into this high-protein burrito bowl with juicy seasoned ground beef, kidney beans, fresh pico de gallo, creamy guacamole, and crunchy tortilla chips. It’s our take on a ground beef rice bowl that gives you all the classic Tex-Mex flavors without having to wrap anything. The bowl is also easy to prep ahead, making it a practical meal prep burrito bowl.

Nutrition (Per Serving – Recipe Makes 1 Serving)

Calories	Carbs	Fat	Protein
816 kcal	80 g	27 g	53 g

Calories and macronutrients are per serving and are approximate. Actual values may vary depending on the specific ingredients used. For informational purposes only.

Top-down view of a completed high-protein beef burrito bowl in a black dish, featuring seasoned ground beef, rice, beans, and fresh toppings.

Why Choose This Recipe?

High in Protein, Big on Volume

With 200g of lean ground beef, plenty of fresh vegetables, and protein-rich yogurt in the guacamole, this high-protein burrito bowl gives you a generous portion with around 53g of protein.

Juicy Ground Beef

Lean ground beef can dry out quickly, so we use a simple trick we’ve tested in this recipe: tomato paste and a small splash of water at the end. The tomato paste adds depth and helps the beef hold onto all that flavor, while the water brings everything together and keeps the ground beef juicy.

Meal Prep Friendly

This beef burrito bowl recipe is easy to prep ahead because most components can be stored separately and assembled when you’re ready to eat. We usually prepare the beef and rice in advance, then add the fresh toppings, guacamole, and tortilla chips just before serving for the best texture.

What You Need for the High-Protein Beef Burrito Bowl

Graphic infographic showing the recipe ingredients, including lean ground beef, tomato paste, cooked rice, high-protein yogurt, vegetables, tortilla chips, and seasonings.

Here you can see the ingredients for this high-protein beef burrito bowl. See the recipe card below for the full list of ingredients with all quantities.

Ingredients Explained

Lean Ground Beef: we use 7% fat ground beef, which gives us enough fat for flavor while keeping the protein content high.
Tomato Paste & Spices: these bring the Mexican-inspired flavor.
Rice: the base of the bowl, and a great way to use up leftover cooked rice. (Note: If you want to cook it fresh, check out the Rice Conversion guide in the recipe card notes below for the exact uncooked-to-cooked weights!)
Kidney Beans: they make the bowl even more filling.
Tomato, Red Onion & Jalapeños: the essential base for our fresh pico de gallo, adding a burst of flavor for very few calories.
Avocado: brings all the rich, creamy goodness we want in guacamole.
Skyr or Greek Yogurt: our little protein trick. It adds extra volume and makes the guacamole creamy without needing more avocado.
Iceberg Lettuce: adds volume, freshness, and a satisfying crunch to the bowl.
Tortilla Chips: we add these for that crunchy, slightly indulgent feel you get from a good fast-food-style bowl.

Recipe Variations

You can easily customize this high-protein beef burrito bowl recipe to match your own taste.

Chicken or Turkey: lean ground chicken or turkey works just as well if you want to switch things up. Both have a milder flavor and work nicely with the same spice mix.
Beans: black beans are an easy swap for kidney beans and work with the recipe without any other changes.
Rice: want to cut back on carbs? Replace half the rice with cauliflower rice. Jasmine, basmati, brown rice, or microwave rice all work well, too.
Cheese: for a more savory, cheesy finish, sprinkle some shredded cheddar over your beef burrito bowl before serving.

Any changes to the ingredients may affect the macronutrient values. If you modify the recipe, the nutritional values should be recalculated accordingly.

How to Make the High-Protein Beef Burrito Bowl

Four-panel step-by-step recipe photo showing the process of cooking and seasoning the lean ground beef in a stainless steel pan.

Images 1–4: Cook the Beef

Heat a pan over medium-high heat, lightly spray with oil, and add the ground beef. Break it apart as it cooks. Once mostly browned, add the spices and tomato paste and cook for 1–2 minutes. Add a splash of water, loosen the browned bits, and simmer until the beef is juicy.

Four-panel recipe photo showing the preparation of fresh pico de gallo with onions and parsley in a clear glass bowl.

Images 5–8: Make the Pico de Gallo

Dice the tomatoes, red onion, and jalapeños. Mix with lime juice and salt, then let sit for a few minutes.

Four-panel recipe photo illustrating the preparation of guacamole mixed with high-protein yogurt and spices in a glass bowl.

Images 9–12: Make the Guacamole

Mash the avocado with a fork and stir in the Skyr. Season to taste, keeping a few avocado chunks for texture.

Seven-panel grid detailing the step-by-step assembly of the burrito bowl, layering rice, beef, beans, lettuce, pico de gallo, guacamole, and chips.

Images 13–19: Assemble the Bowl

Add the warm rice and beef to a bowl. Arrange the lettuce, kidney beans, and pico de gallo in separate sections. Add the guacamole to the center, stick in the tortilla chips, and finish with fresh lime juice.

JuicyMacros Recipe Tip

Keep the Onion Fine: we chop the red onion for our pico de gallo as finely as possible. Bigger pieces of raw onion can easily overpower the other flavors in the bowl.

How to Store

Fridge: store the beef, rice, beans, pico de gallo, and guacamole separately in airtight containers for up to 4 days.
Freezer: freeze the cooked beef and rice separately for up to 3 months. Keep the fresh toppings out of the freezer.
Reheat: reheat only the beef and rice in the microwave (600–800W) or a skillet with a splash of water. Add the lettuce, pico de gallo, and guacamole cold after reheating.

How to Keep Guacamole from Turning Brown?

We’ve all had the same problem: you open your container the next day and your once-green guacamole has turned a little gray and unappetizing. If you’re wondering how to stop guacamole from turning brown, especially with our Skyr-based version, the key is limiting its contact with air.

Add a thin layer of extra lime juice over the surface. It helps keep the guacamole fresh and green for longer.
Press plastic wrap directly onto the surface so there’s as little air as possible between the wrap and the guacamole, then seal the container.

Similar Recipes

Here are more beef recipes:

Or try our Meal Prep BBQ Chicken Burrito Bowl for a poultry variant.

If this recipe was a hit for you, consider leaving a star rating and letting us know your experience in the comments below. 🙂

Recipe: High-Protein Beef Burrito Bowl

High-Protein Beef Burrito Bowl

Recipe by JuicyMacros – juicymacros.com

0.0 from 0 votes

Course: Main CourseCuisine: Tex-Mex

Servings

–

servings

Prep Time

minutes

Cook Time

minutes

Calories*

816

kcal

Carbohydrates*

Fat*

Protein*

We love this high-protein beef burrito bowl because it satisfies those fast-food cravings without the heavy calories. It’s the perfect way to turn leftover rice into a fresh, filling meal with juicy ground beef, fresh toppings, and a creamy, protein-packed guacamole.

Cook Mode

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Ingredients

Beef & Spice Mix
200 g Lean Ground Beef (7% fat)
1 tbsp Tomato Paste
Oil Spray
0.5 tsp Sweet Paprika
0.5 tsp Smoked Paprika
0.5 tsp Cumin
0.5 tsp Garlic Powder
0.5 tsp Onion Powder
0.5 tsp Chili Flakes
0.5 tsp Salt
0.5 tsp Pepper
Homemade Pico de Gallo
40 g Tomato, finely diced
20 g Red Onion, finely diced
10 g Jalapeños, finely chopped
5 g Parsley/Cilantro, finely chopped
1 tsp Lime Juice
Pinch of Salt
Pinch of Black Pepper
Homemade Guacamole
50 g Avocado
50 g Skyr / Greek Yogurt (0.2% fat)
1 tsp Lime Juice
Pinch of Chili Flakes
Pinch of Salt
Pinch of Black Pepper
Other Bowl Ingredients
200 g Cooked Rice
50 g Kidney Beans, rinsed
25 g Iceberg Lettuce, chopped
10 g Popped Tortilla Chips

Directions

Cook the Beef
Heat a pan over medium-high heat. Once hot, lightly spray with cooking oil and add the ground beef. Cook, breaking it apart, until mostly browned with a few pink spots remaining. Add the spices and cook until the beef is fully browned. Stir in the tomato paste and cook for 1–2 minutes. Add a splash of water, stir to loosen any browned bits, and simmer until the liquid has reduced and the beef is juicy.
Make the Pico de Gallo
Combine the diced tomato, red onion, jalapeños, parsley or cilantro, lime juice, salt, and black pepper in a small bowl. Stir gently and let it sit for a few minutes.
Make the Guacamole
Mash the avocado with a fork until mostly smooth, leaving a little texture if desired. Stir in the Skyr or Greek yogurt, lime juice, chili flakes, salt, and black pepper until creamy and well combined. Taste and adjust the seasoning if needed.
Assemble the Bowl
Add the reheated rice, beef, kidney beans, pico de gallo, and chopped lettuce to the bowl, arranging each ingredient in its own section. Add the guacamole to the center and stick the popped tortilla chips into it. Finish with chopped parsley, crushed tortilla chips, and a squeeze of fresh lime juice.

Recipe Video

Notes

1. Rice Conversion
– 200 g cooked rice equals approximately 65 g uncooked rice.
– If starting with uncooked rice, cook it according to the package instructions before continuing with the recipe.
2. Storage
– Fridge: Store the beef, rice, beans, pico de gallo, and guacamole in airtight containers for up to 4 days. Keep the guacamole and fresh toppings separate if possible.
– Freezer: Freeze the cooked beef and rice separately for up to 3 months. Do not freeze the pico de gallo, lettuce, or guacamole.
3. Reheating
– Microwave: Reheat beef and rice at 600–800W in 30–60 second intervals until heated through.
– Skillet: Reheat over medium heat with a splash of water until hot.
– Add the fresh toppings, guacamole, and tortilla chips after reheating.
*Calories and macronutrients are per serving and are approximate. Actual values may vary depending on the specific ingredients used. For informational purposes only.

Have you tried this recipe yourself?

Tag @juicymacros on Instagram and let us know.

Recipe FAQs

How do you keep lean ground beef juicy?

Don’t let it dry out in the pan. The combination of tomato paste and a splash of water at the end helps coat the meat and locks in the natural juices.

How do you make homemade pico de gallo?

Simply combine your diced veggies with fresh herbs, lime juice, and a pinch of salt. Letting it rest for 5 minutes before serving is crucial so the flavors can fully develop.

How do you make homemade pico de gallo less watery?

For our ground beef and rice bowl, we like to remove some of the tomato seeds and excess liquid before dicing. This keeps the pico fresher and makes it easier to store.

Can I use this beef taco bowl recipe for my weekly meal prep?

Absolutely. We prep the beef and rice ahead of time and store the fresh toppings separately. Add the pico, lettuce, guacamole, and tortilla chips after reheating so everything stays fresh and crunchy.