We’ve found a great make-ahead lunch to bring with you on the go. Topped in a nutty, Asian-inspired sauce, these Chicken & Black Bean Burrito Bowls from 24 Carrot Life are packed with protein, healthy fats, and wholesome carbs. For an easy vegan option, skip the chicken and add tofu or tempeh for protein instead.

Ingredients for servings


  • 8 cups Lettuce

  • 2 cups cooked Chicken Breast shredded

  • 1.33 cups cooked Black Beans

  • 1.33 cups cooked Brown Rice

  • 2 large Tomatoes sliced or chopped

  • 1 cup chopped Jicama

  • 0.5 Red Onion peeled and chopped

  • 1 ripe Avocado cored and sliced

  • 1 large handful fresh Cilantro

  • Dressing

  • 4 tablespoons unsweetened natural Almond Butter

  • 2 tablespoon Reduced-Sodium Soy Sauce

  • 2 or 4 tablespoons Lime Juice

  • 2 tablespoons Water to thin out

  • 0.5 teaspoon Cayenne Pepper

  • 1 large clove Garlic peeled and chopped

  • to taste salt

  • to taste pepper


  • Add all salad ingredients to a large salad bowl and pour dressing over right before serving. Toss to coat completely and serve immediately.

  • Alternately, you can prepare the salads ahead of time and store in an airtight container in the fridge and toss in the dressing right before eating.

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