Leftover Prime Rib Southwest Burrito Bowls

There’s something comforting about a meal that feels like a celebration in a bowl, and these Prime Rib Southwest Burrito Bowls are just that. Perfect for cozy evenings when you want a filling, flavorful dinner without spending hours in the kitchen, these bowls transform leftover prime rib into a vibrant, nutrient-packed meal. The combination of tender, juicy beef, hearty rice, fresh vegetables, and bold southwestern seasonings creates a harmony of textures and flavors that will have everyone asking for seconds. Inspired by the flavors of the Southwest and the idea of turning leftover prime rib into something exciting, this recipe is perfect for family dinners, casual gatherings, or even meal prep for the week ahead.

Whether you’re a seasoned cook or just learning your way around the kitchen, these burrito bowls are approachable, customizable, and endlessly satisfying. Each bowl is a balance of protein, fiber, and fresh ingredients that will leave you feeling nourished and happy.

Ingredients

For the Prime Rib Burrito Bowls:

• 2 cups leftover prime rib, sliced or diced

• 2 cups cooked rice or quinoa (white, brown, or Mexican-style)

• 1 cup canned black beans, rinsed and drained

• 1 cup canned corn, drained

• 1 red pepper, diced

• 1 cup cherry tomatoes, halved

• 1 small red onion, finely chopped

• 1 cup shredded cheddar or Mexican-blend cheese

• 1 avocado, sliced

• 1 cup shredded romaine lettuce

• 1 tablespoon olive oil or avocado oil

• 1 teaspoon chili powder

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• Salt and pepper to taste

• 2 tablespoons lime juice (plus more for serving)

Optional Toppings:

• Salsa or pico de gallo

• Sour cream or plain Greek yogurt

• Cilantro, chopped

• Fresh jalapenos or pickled jalapeno slices

• Green onions

• Tortilla strips or crushed tortilla chips

Directions

1. Prepare the Rice or Quinoa:
   Begin by cooking your chosen grain according to package instructions. If you’re using leftover rice, simply fluff it with a fork and set it aside. For added flavor, consider stirring in 1 teaspoon of lime juice and a pinch of salt while the rice is warm.

2. Sauté the Vegetables:
   Heat 1 tablespoon of olive or avocado oil in a large skillet over medium heat. Add the diced red pepper and chopped red onion, and sauté for 3–4 minutes until they start to soften. Add the halved cherry tomatoes and cook for an additional 2 minutes.

3. Season the Prime Rib:
   While the vegetables are cooking, season your leftover prime rib with chili powder, cumin, smoked paprika, salt, and pepper. This will elevate the flavor and tie it beautifully with the southwestern theme.

4. Heat the Prime Rib:
   Push the sautéed vegetables to the side of the skillet and add the prime rib slices. Sear for 2–3 minutes until warmed through. If the beef is particularly lean, you may add a splash of olive oil to prevent sticking.

5. Assemble the Bowls:
   In individual serving bowls, start with a base of rice or quinoa. Layer on the sautéed vegetables, black beans, corn, and seasoned prime rib. Sprinkle shredded cheese over the warm ingredients so it melts slightly.

6. Add Fresh Ingredients:
   Top each bowl with shredded romaine lettuce, sliced avocado, and a squeeze of lime juice. The freshness of these ingredients provides a contrast to the savory beef and warm grains.

7. Optional Toppings:
   Customize your burrito bowls with your favorite toppings: a dollop of sour cream or Greek yogurt, a spoonful of salsa or pico de gallo, chopped cilantro, fresh or pickled jalapenos, and a handful of green onions. For crunch, add tortilla strips or crushed tortilla chips.

8. Serve and Enjoy:
   Serve immediately while warm. Each bowl is bursting with color, flavor, and textures that are sure to satisfy every craving.

Prep Time, Cook Time, Total Time, Yield

• Prep Time: 15 minutes

• Cook Time: 10 minutes

• Total Time: 25 minutes

• Yield: 4 servings

Notes

• Leftover Prime Rib: Using leftover prime rib not only adds depth of flavor but also makes this recipe a quick, weeknight-friendly meal. If you don’t have leftovers, rotisserie beef or steak tips can work as well.

• Rice or Quinoa Options: White rice is traditional, but brown rice or quinoa adds more fiber and nutrients. Mexican-style rice adds extra flavor with tomatoes, garlic, and a hint of spice.

• Vegetable Variations: Feel free to swap the red pepper and cherry tomatoes for roasted zucchini, mushrooms, or sautéed spinach.

• Make it Vegetarian: Replace the prime rib with roasted cauliflower, tempeh, or seasoned tofu, and you’ll have a hearty, plant-based bowl.

• Meal Prep Friendly: These burrito bowls store well in airtight containers for up to 3 days. Keep avocado and fresh toppings separate until serving to maintain freshness.

Why You’ll Love These Prime Rib Southwest Burrito Bowls

Flavor Packed

Every bite of this bowl is a flavor explosion. The smoky, seasoned prime rib pairs perfectly with sweet corn, creamy avocado, and zesty lime. The sautéed vegetables add natural sweetness and texture, while optional toppings like salsa and tortilla strips give the perfect punch of freshness and crunch.

Quick and Versatile

Using leftovers allows you to create a restaurant-quality meal in under 30 minutes. The ingredients are flexible, so you can swap proteins or vegetables based on what you have on hand. It’s perfect for using up any leftover ingredients in your fridge while still enjoying a fresh and flavorful meal.

Perfect for Any Occasion

These burrito bowls are versatile enough for casual weeknight dinners or serving at gatherings where guests can customize their own bowls. The bright colors and variety of textures make them visually appealing, perfect for food photography if you’re sharing on social media.

Healthy and Balanced

Packed with protein, fiber, and healthy fats, each bowl is not just delicious but also nourishing. The combination of grains, vegetables, and lean beef creates a satisfying meal that keeps you full and energized.

Tips for Making the Best Burrito Bowls

1. Don’t Overcook the Beef: Since you’re using leftover prime rib, you only need to heat it gently. Overcooking can make the beef tough and dry.

2. Layer Flavors: Season each component separately—the rice, vegetables, and beef—so every bite is packed with flavor.

3. Use Fresh Ingredients for Toppings: Fresh cilantro, lime juice, and diced tomatoes make a big difference in taste and presentation.

4. Experiment with Spices: Add smoked paprika, chipotle powder, or a dash of cayenne for more heat.

5. Keep Ingredients Separate if Meal Prepping: Store rice, beans, vegetables, and beef separately in containers for up to 3 days. Assemble fresh when ready to eat.

Frequently Asked Questions

1. Can I use a different type of grain instead of rice?
Absolutely! Quinoa, couscous, or even cauliflower rice work beautifully as a base for these burrito bowls. Quinoa adds extra protein, while cauliflower rice keeps it low-carb. Choose whichever grain or base you prefer for your meal.

2. Can I make this recipe ahead of time?
Yes! This recipe is perfect for meal prep. Keep the ingredients separate in airtight containers to maintain freshness. Assemble just before serving, adding avocado and lettuce at the last moment to prevent wilting.

3. Can I use a different protein instead of prime rib?
If you don’t have leftover prime rib, you can use rotisserie chicken, steak tips, or even grilled shrimp. For a vegetarian version, roasted vegetables, seasoned tofu, or tempeh make excellent protein substitutes.

4. How can I make these burrito bowls spicier?
To add heat, sprinkle chopped fresh jalapenos or pickled jalapenos on top, or stir in a pinch of cayenne pepper, chili powder, or hot sauce into the sautéed vegetables. Adjust to taste to achieve your desired level of spice.

Why You Should Try This Recipe

Prime Rib Southwest Burrito Bowls are a creative way to turn leftovers into a meal that feels fresh, vibrant, and indulgent. They combine the heartiness of prime rib with the freshness of vegetables, the creaminess of avocado, and the zest of southwestern seasonings. Perfect for family dinners, meal prep, or impressing guests, this recipe proves that leftover meals don’t have to be boring—they can be exciting, flavorful, and Instagram-worthy.

The beauty of this dish lies in its flexibility. You can adjust ingredients, toppings, and seasonings to suit your taste or dietary needs. Whether you’re a fan of spicy foods, love extra cheese, or prefer a lighter, vegetable-forward bowl, this recipe allows you to customize each bowl while keeping preparation simple and efficient.

Final Thoughts

Transforming leftover prime rib into something fresh and exciting has never been easier. These burrito bowls are colorful, flavorful, and packed with wholesome ingredients that satisfy every craving. The combination of warm, seasoned rice, tender beef, and crisp vegetables creates the perfect balance of textures and flavors. Add your favorite toppings, squeeze a little lime over the top, and you have a meal that’s ready in minutes but tastes like it took hours to create.

Whether you’re serving them for a weeknight family dinner, a casual gathering with friends, or meal prepping for busy weekdays, these Prime Rib Southwest Burrito Bowls are sure to become a favorite. With every bite, you’ll enjoy the vibrant taste of the Southwest and the comfort of a hearty, satisfying meal.

Leftover Prime Rib Southwest Burrito Bowls

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• Author: Michelle Davis
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

Turn leftover prime rib into a vibrant, flavorful meal with these Southwest-inspired burrito bowls. Perfect for a quick weeknight dinner or a family-friendly lunch, they combine tender beef, hearty rice, fresh vegetables, and bold seasonings for a satisfying, colorful dish everyone will love.

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Ingredients

Scale 1x2x3x

• 2 cups leftover prime rib, sliced or diced

• 2 cups cooked rice or quinoa (white, brown, or Mexican-style)

• 1 cup canned black beans, rinsed and drained

• 1 cup canned corn, drained

• 1 red pepper, diced

• 1 cup cherry tomatoes, halved

• 1 small red onion, finely chopped

• 1 cup shredded cheddar or Mexican-blend cheese

• 1 avocado, sliced

• 1 cup shredded romaine lettuce

• 1 tablespoon olive oil or avocado oil

• 1 teaspoon chili powder

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• Salt and pepper to taste

• 2 tablespoons lime juice (plus more for serving)

Optional Toppings

• Salsa or pico de gallo

• Sour cream or plain Greek yogurt

• Cilantro, chopped

• Fresh jalapenos or pickled jalapeno slices

• Green onions

• Tortilla strips or crushed tortilla chips

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Instructions

• Cook rice or quinoa according to package instructions. If using leftover rice, fluff it with a fork and set aside.

• Heat oil in a large skillet over medium heat. Sauté red pepper and red onion for 3–4 minutes until softened, then add cherry tomatoes and cook 2 more minutes.

• Season the leftover prime rib with chili powder, cumin, smoked paprika, salt, and pepper.

• Push vegetables to the side of the skillet and add prime rib. Heat 2–3 minutes until warmed through.

• In individual bowls, layer rice or quinoa, sautéed vegetables, black beans, corn, and seasoned prime rib. Sprinkle shredded cheese over the warm ingredients.

• Top each bowl with shredded romaine, avocado slices, and lime juice.

• Add optional toppings like salsa, sour cream, cilantro, jalapenos, green onions, or tortilla strips.

• Serve immediately while warm.

Notes

• Using leftover prime rib saves time and adds rich flavor. Rotisserie chicken or steak tips work as substitutes.

• Rice or quinoa options can vary for flavor or nutrition. Mexican-style rice adds extra seasoning.

• Swap vegetables as desired, like zucchini, mushrooms, or spinach.

• For a vegetarian version, use roasted cauliflower, tofu, or tempeh instead of beef.

• For meal prep, store components separately for up to 3 days; assemble just before serving.

• Prep Time: 15 minutes
• Cook Time: 10 minutes

Michelle Davis