Healthier Burrito Bowls

Healthier Burrito Bowls [with mango salsa and an avocado cilantro lime sauce]

  • Author: Lauren
  • Prep Time: 1 hour
  • Cook Time: 15 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8 1x
  • Diet: Gluten Free


These healthier burrito bowls are made with a delicious & fresh mango salsa, then drizzled in a rich & creamy avocado cilantro lime sauce! These healthier burrito bowls are perfect for the warmer months & made with nourishing & wholesome ingredients!



Cilantro Avocado Lime Sauce:

  • 1/2 cup greek yogurt or sour cream (you could try subbing vegan yogurt or sour cream for dairy-free but I haven’t tried this myself)*
  • 34 garlic cloves
  • 1 ripe avocado
  • 2 limes, juiced (plus 12 tsp of the rind grated)
  • 1/4 tsp pink salt
  • Black pepper
  • 1/4 cup fresh cilantro
  • 2 tbsp water
  • 12 tsp hot sauce (optional)
  • 1/41/2 tsp cumin
  • 2 tsp apple cider vinegar

Mango Salsa

  • 3 cups grape tomatoes, diced
  • 1/2 cup red onion, diced
  • 1/3 cup cilantro, chopped
  • 1 cup mango, diced
  • 1/21 tsp pink salt
  • Black pepper, to taste
  • 1 tsp red chili flakes
  • 1/41/2 tsp cayenne pepper (optional)
  • 1/2 lime, juiced
  • 1 tbsp extra-virgin olive oil (or avocado oil)

Burrito Bowl

  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1 tsp cumin
  • 12 tsp chili powder (I didn’t have this the first time I made it & it was still great)
  • 1/2 tsp pink salt
  • Black pepper, to taste
  • Protein source of choice (I used 1 lb of ground beef, however you can also use chicken, chickpeas, tofu, lentils, beans etc). This lentil “taco meat” is a great vegan option to top on these burrito bowls!
  • Base of choice (I used a bed of greens but you can also use prepared rice, quinoa, or cauliflower rice as well)


  • Fresh lime juice
  • Fresh cilantro
  • Sour cream (optional)
  • Pink salt & pepper


Cilantro Avocado Lime Sauce:

  1. In a blender add all of the ingredients for the sauce.
  2. Pulse/blend until smooth.
  3. Set aside in the fridge or overnight while you prepare the rest of the burrito bowl.**

Mango Salsa

  1. Thinly dice & add all of the ingredients to a large bowl & set in the fridge until ready to serve.

Burrito Bowl

  1. Prepare your protein of choice using the garlic, paprika, onion, cumin, pink salt, & black pepper. I used ground beef & cooked it in a large saucepan over medium heat until well done. You could also use these spices on prepared & cooked chickpeas, lentils, tofu or beans.
  2. Layer the protein over your base (greens, cauliflower rice, rice, quinoa, etc.).
  3. Add a generous amount of mango salsa, & drizzle with the avocado cilantro lime sauce. 
  4. Serve with a fresh lime wedge, chopped cilantro & enjoy!


*I will be testing a fully vegan/dairy-free version of this soon so stay tuned to this blog post for updates when I do!

**Note: I found this sauce so much better the next day or even after a couple hours in the fridge. If you have a chance to prep it beforehand, I highly recommend it!

  • Category: dinner
  • Method: stovetop
  • Cuisine: mexican

Keywords: burrito bowl, gluten free