Delicious type 1 diabetes-friendly burrito bowls to cook at home

Eating out or buying takeaway is quick, easy and is an awesome way to catch up with colleagues and friends – but it does mean you need to think a bit more about what you eat and how to dose your insulin. Often, nutritional information can be hard to come by, and lighter, healthier options may be non existent.

That’s where our community members and their recipe ideas come in. Our meal and snack ideas are from people living with type 1 diabetes, who know the struggle of finding tasty options that will work for them. 

If these recipes don’t quite fit your dietary requirements, see the “modifications” section at the bottom of this page to find out how you can adapt them to fit your needs.

So wash your hands, put your apron on and scroll down for a mouth-watering burrito bowl recipe, courtesy of @pumpmaiden.

See also: our T1D-friendly pizza base recipes, gluten-free burgers, and our guide to snacking.

Type 1 diabetes-friendly Mexican burrito bowls 

(Serves 4)

Ingredients

For the chicken

• 2 large chicken breasts (500 grams)
• 1 large clove garlic, minced
• 1 tablespoon oil
• 1 teaspoon each ground cumin, chilli (adjust to your desired spice preference), paprika and salt
• Store bought salsa for topping

For the guacamole

• 2 ripe avocados
• ½ medium red onion
• 1 clove garlic, minced
• ¼ teaspoon chilli flakes (adjust to your desired spice preference)
• 1 lemon
• ¼ cup minced coriander (optional)

For the burrito bowl

• 3 cups Romaine lettuce leaves, washed and strained dry
• 200g can black beans, washed and drained
• 200g corn
• 1 cup cucumber, chopped
• ½ cup shredded cheese
• 1 tablespoon sour cream

Method

For the chicken

1. In a large shallow bowl, combine lemon juice, oil, cumin, chilli, salt and paprika; mix together. Add the chicken breast and if time allows, marinate for 30 mins
2. Heat a large pan on medium-high heat and add a drizzle of olive oil to lightly coat bottom of the pan. Sear the chicken on both sides until cooked right through (about 8 minutes per side, depending on the thickness). Flip them a couple of times while cooking so they get a nice even char.
3. Transfer chicken to a warm plate, loosely tent with foil and let rest.

For the guacamole

1. Chop half a medium red onion and mince clove of garlic.
2. Open the avocado by cutting around the avocado down to the seed. Twist it to open and remove the seed. Spoon the meat out of the avocado.
3. Combine the avocado and prepped onion and garlic in a large bowl.
4. Roll the lemon on the counter to free up some juice, then cut the lemon in half and squeeze all the juice you can out.
5. Add ¼ teaspoon chilli flakes and ¼ cup minced coriander (optional).
6. Mash to the consistency you want using a potato masher or fork.

Assembly

1. Combine lettuce, beans, corn and cucumber into two bowls. Slice chicken into strips and arrange into bowls. Top with tablespoon of guacamole, salsa, sour cream and grated cheese.

Modifications

For a lower carb option: Omit the black beans.

For a lower fat option: Use reduced fat cheese and sour cream; use less avocado.

If you’re wanting some carbs: Add brown rice.

For more food ideas, download Straight To The Point: A Guide for Adults Living With Type 1 Diabetes, or check out our Type 1 Diabetes Parents Guide.