Delicious T1D friendly burrito bowls to cook at home

June 19, 2020

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.

Enter: the Tune Up Takeaway. Here, we’ll be posting a recipe every week, sourced from the T1D community,  which you can cook at home with confidence. Right now is the perfect time to fine tune your cooking prowess and eat delicious dishes while you’re at it!

If these recipes don’t fit your dietary requirements, jump on down to the “modifications” section of this page to see our recommendations for how you can adapt them to fit your needs.

What are you waiting for? Wash your hands, put your apron on and scroll down for a mouth-watering burrito bowl recipe, courtesy of @pumpmaiden.

Mexican Burrito Bowls 

(Serves 4)

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
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.
  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.

Nutritional information – Serves 4


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 carb: Add brown rice.


To further Tune Up your nutrition, you can download Straight To The Point: A Guide for Adults Living With Type 1 Diabetes, check out our Type 1 Diabetes Parents Guide or follow us on Facebook and Instagram.