Grain-Free Buddha Burrito Bowl
  • 10 MIN PREP
  • 40 MIN TOTAL

buddha burrito bowl

We don’t care what day of the week it is—burrito bowls are always a good idea! And they’re even better when you use a Mikey’s Grain-Free Burrito-Size Tortilla to make an edible vessel to hold fresh veggies and protein.


  • 2 chicken breasts
  • 2 teaspoons cajun seasoning
  • 2 teaspoons extra virgin olive oil
  • 2 tablespoons spicy brown mustard
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon horseradish, grated
  • 2 Mikey’s Grain-Free Burrito-Size Tortillas
  • 1 avocado, sliced
  • 1 cup chickpeas, drained and rinsed
  • 1 cup ready-to-eat edamame
  • ½ cup red cabbage, julienned
  • ¼ cup baby spinach, julienned
  • ¼ cup pickled red beets, sliced
  • ¼ cup pepper in assorted colors, julienned
  • ¼ teaspoon toasted black sesame seed
  • Salt and pepper to taste


  1. Heat oven to 350 F.
  2. Rub chicken breasts with cajun spice, salt and olive oil, and bake in the oven until cooked through, about 25 minutes.
  3. While the chicken bakes, combine spicy brown mustard, lemon juice, horseradish, salt and pepper in a small bowl.
  4. Once chicken is done cooking, heat a large non-stick pan over medium heat. Toast tortilla on one side until pliable, then flip and repeat. Repeat with the second tortilla.
  5. Once the tortillas are toasted and pliable, place tortillas in bowls, and arrange chicken and vegetables inside of the tortillas.
  6. Drizzle bowl with the mustard sauce. Serve.


  • Calories

  • Carbs

    53 G
  • Sugar

    8.6 G
  • Fat

    33 G
  • Sat Fat

    5 G
  • Protein

    33 G