Korean BBQ Burrito Bowl – Complete with Kimchi Fajita Veggies and Cheesy Corn

If you’re a fan of Chipotle’s Chicken Burrito bowl and Korean food you’ll love this one -- presenting the Korean BBQ Burrito Bowl! Complete with cheesy corn and sautéed kimchi with the usual fajita veggies, this Korean burrito bowl has been one of my favorite fusion creations.

🍏 How to Make A Healthy Burrito Bowl – The Fitsian Method

Burrito bowls, though typically a less heavy version of a burrito, can still traditionally be pretty high in calories. But by using a combination of portion control and omission of high calorie ingredients, I was able to cut down the calorie content of this burrito bowl significantly. Some key modifications include:

• Only using ½ serving of guacamole made from half an avocado, at about ~150 calories at most
• Only using 2 tablespoon of Colby Jack cheese (~40 calories)
• Omitting rice, beans, and sour cream from my burrito bowls (which I also do when I order a burrito), since I don’t personally find that they add that much flavor, heavily pack on calories, and generally just doesn't make me feel good afterwards. According to, Chipotle's nutrition calculator, this saves you about 450 calories.

💡Tips and Tricks

To Create Your Marinade or Use Pre-Made Marinade?

You can choose to make your own chicken marinade, as I did here. Alternatively, you can use this CJ Korean BBQ Chicken marinade - it's super delicious and a great shortcut to marinade your chicken when you're short on time. It's only 20 calories per tablespoon too!

Want to add some carbs to make this a more filling meal?

Pair this with some Low Carb tortillas or a serving of brown rice for a manageable portion of carbs.

If you liked this recipe, check out the following:

• Healthy Chicken Burrito
• Kalbi Tacos
• Galbi Jjim Birria Tacos

For more fusion favorites, check out my Fusion Favorites recipe collection. Also, check out my Cheating Cheat Meals recipe collection for recipes that tweak traditionally indulgent recipe to be Fitsian friendly.

📋 Ingredient Notes

🔪 Step by Step Instructions

1. In a bowl, mix together the chicken marinade ingredients, then marinade chicken for at least 2 hours or overnight.
2. Cut the skin off the avocado and cut into small pieces. Add the pieces and the rest of the guacamole ingredients in a mortar and pestle and mash together thoroughly. If you don't have a mortar and pestle, a bowl and forks should do the trick.
3. Heat a cast iron on high heat and begin to cook chicken. It should take about 3-4 minutes on each side, so in the meantime, we can begin to prepare the other components of the bowl.
4. Prepare the corn according to package directions - then in a small skillet, sauté with cooking spray, garlic, and red onion. When the garlic turns golden, add in the cheese and salt a pepper and mix until melted. Top with cilantro and remove from heat.
5. For the kimchi and fajita veggies, spray a separate skillet with cooking spray and begin to sauté garlic, kimchi, and mushrooms. Season if desired and remove from heat when done.
6. Arrange the chicken (cut if desired), guacamole, cheesy corn, and kimchi fajita veggies, and enjoy your Korean burrito bowl!