Description
Camp-friendly burrito bowls loaded with seasoned rice, lean chicken, colorful veggies, and bold spices. No pork, bacon, or lard—just portable, balanced meals that reheat easily at your campsite. Top with salsa, avocado, and cilantro for a refreshing, nutritious backpacker staple.
Ingredients
2 cups, cooked white or brown rice (pre-cooked and chilled)
1 (15-oz) can black or pinto beans, drained
2 cups diced grilled chicken breast
1 cup frozen or canned corn
1 medium bell pepper, diced
1/2 cup black olives
1/2 cup salsa
1/4 cup chopped cilantro or parsley
2 small avocados
1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp paprika, 1/2 tsp garlic powder
Instructions
Marinate chicken breasts in 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp paprika, and 1/2 tsp garlic powder for 30 minutes
Grill or pan-sear chicken for 5-6 minutes per side until fully cooked
Pack pre-cooked rice, beans, corn, bell pepper, and olives in airtight containers
At campsite, heat rice and beans using a portable stove or Dutch oven
Assemble bowls with rice, beans, chicken, corn, bell pepper, and olives
Top with salsa, cilantro, and sliced avocado before eating
Notes
Add avocado at campsite to prevent browning
Use canned salsa in a sealed container in a cooler
Chop bell pepper and corn ahead of time
Substitute quinoa or tofu for vegetarian option
- Prep Time: 30
- Cook Time: 15
- Category: Trending
- Method: Grilling/Portable Cooking
- Cuisine: Mexican Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 100mg
