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There is FLAVOR on FLAVOR happening here!
Heat a heavy skillet over medium-high heat, and once hot add in your oil. Add in the ground meat and cook, breaking it up with a wooden spoon to evenly brown it, about 6-8 minutes.
Enjoy! ❤Rachel
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Hearty Burrito Bowls for Meal Prep
There is FLAVOR on FLAVOR happening here!These bowls are SUPER hearty, satisfying, nutritious, and filling…so if you’re looking for a meal prep option for those big workout days, or busy work schedules…THESE tasty burrito bowls will be your new go-to!I’m thinking that adding a slice of avocado immediately before serving would be ABSOLUTE PERFECTION on top of these bowls!
These bowls are SUPER hearty, satisfying, nutritious, and filling…so if you’re looking for a meal prep option for those big workout days, or busy work schedules…THESE tasty burrito bowls will be your new go-to!
I’m thinking that adding a slice of avocado immediately before serving would be ABSOLUTE PERFECTION on top of these bowls!These meal prep bowls last for up to 4 days in the fridge and are great eaten cold. I love to heat mine up, including the pico and stir everything together then enjoy.
Makes 4 servings/bowls
Makes 4 servings/bowlsIngredients:
- 2 cups cooked quinoa, or cooked brown rice
- 1 cup frozen, or homemade fire-roasted organic sweet corn, thawed
- 1 (15 oz. can) organic black beans, drained and rinsed
- lime wedges, to garnish
- jalapeno slices to garnish
Picco de Gallo:
- 2 cups chopped fresh tomatoes
- 1 small white onion, diced
- 1-2 jalapeños, seeded and chopped
- a good handful of fresh cilantro leaves, chopped
- juice and zest of 1 lime
- sea salt and freshly ground black pepper, to your taste
Burrito meat:
Burrito meat:- 2 lbs ground turkey or grass-fed beef
- 1 Tbsp olive or avocado oil
- 1 (15 oz. jar) fire-roasted diced tomatoes, with juice
- 1 cup organic tomato sauce
- 2 tsp chili powder
- 2 tsp ground cumin
- 1/2 tsp ground coriander seed
- 1 tsp onion powder
- 1 tsp paprika
- sea salt and pepper to taste, about 1/4 teaspoon each
Instructions:
Heat a heavy skillet over medium-high heat, and once hot add in your oil. Add in the ground meat and cook, breaking it up with a wooden spoon to evenly brown it, about 6-8 minutes.Once the meat is evenly browned, then drain excess grease. Sprinkle cooked and drained meat with seasonings and stir in your fire-roasted tomatoes, and tomato sauce; cook until its thick and bubbling, about 10 minutes.Once your meat sauce has thickened, remove from the heat and let cool. In a medium to a large glass bowl, gently stir together your pico de gallo ingredients, taste test and adjust as you like.To assemble these beautiful meal prep bowls, evenly divide your cooked quinoa/rice among four glass containers. Arrange the burrito meat equally next to the quinoa, then add beans, corn, and pico de gallo as shown.Garnish with thinly sliced jalapeños and lime wedges if desired. Refrigerate for up to 4 days.
Once the meat is evenly browned, then drain excess grease. Sprinkle cooked and drained meat with seasonings and stir in your fire-roasted tomatoes, and tomato sauce; cook until its thick and bubbling, about 10 minutes.
Once your meat sauce has thickened, remove from the heat and let cool. In a medium to a large glass bowl, gently stir together your pico de gallo ingredients, taste test and adjust as you like.
To assemble these beautiful meal prep bowls, evenly divide your cooked quinoa/rice among four glass containers. Arrange the burrito meat equally next to the quinoa, then add beans, corn, and pico de gallo as shown.
Garnish with thinly sliced jalapeños and lime wedges if desired. Refrigerate for up to 4 days.Enjoy! ❤Rachel
Ingredients
- 2 cups cooked quinoa, or cooked brown rice
- 1 cup frozen, or homemade fire-roasted organic sweet corn, thawed
- 1 (15 oz. can) organic black beans, drained and rinsed
- lime wedges, to garnish
- jalapeno slices to garnish
Picco de gallo:
- 2 cups chopped fresh tomatoes
- 1 small white onion, diced
- 1-2 jalapeños, seeded and chopped
- a good handful of fresh cilantro leaves, chopped
- juice and zest of 1 lime
- sea salt and freshly ground black pepper, to your taste
Burrito meat:
- 2 lbs ground turkey or grass fed beef
- 1 Tbsp olive or avocado oil
- 1 (15 oz. jar) fire roasted diced tomatoes, with juice
- 1 cup organic tomato sauce
- 2 tsps chili powder
- 2 tsps ground cumin
- 1/2 tsp ground coriander seed
- 1 tsp onion powder
- 1 tsp paprika
- sea salt and pepper to taste, about 1/4 teaspoon each
Instructions
- Heat a heavy skillet over medium-high heat, and once hot add in your oil. Add in the ground meat and cook, breaking it up with a wooden spoon to evenly brown it, about 6-8 minutes.
- Once the meat is evenly browned, then drain excess grease.
- Sprinkle cooked and drained meat with seasonings and stir in your fire roasted tomatoes, and tomato sauce; cook until its thick and bubbling, about 10 minutes.
- Once your meat sauce has thickened, remove from the heat and let cool.
- In a medium to large glass bowl, gently stir together your pico de gallo ingredients, taste test and adjust as you like.
- To assemble these beautiful meal prep bowls, evenly divide your cooked quinoa/rice among four glass containers.
- Arrange the burrito meat equally next to the quinoa, then add beans, corn, and pico de gallo as shown.
- Garnish with thinly slice jalapeños and lime wedges if desired.
- Refrigerate for up to 4 days.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2023 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 2 cups cooked quinoa, or cooked brown rice
- 1 cup frozen, or homemade fire-roasted organic sweet corn, thawed
- 1 (15 oz. can) organic black beans, drained and rinsed
- lime wedges, to garnish
- jalapeno slices to garnish
Picco de gallo:
- 2 cups chopped fresh tomatoes
- 1 small white onion, diced
- 1-2 jalapeños, seeded and chopped
- a good handful of fresh cilantro leaves, chopped
- juice and zest of 1 lime
- sea salt and freshly ground black pepper, to your taste
Burrito meat:
- 2 lbs ground turkey or grass fed beef
- 1 Tbsp olive or avocado oil
- 1 (15 oz. jar) fire roasted diced tomatoes, with juice
- 1 cup organic tomato sauce
- 2 tsps chili powder
- 2 tsps ground cumin
- 1/2 tsp ground coriander seed
- 1 tsp onion powder
- 1 tsp paprika
- sea salt and pepper to taste, about 1/4 teaspoon each
Instructions
- Heat a heavy skillet over medium-high heat, and once hot add in your oil. Add in the ground meat and cook, breaking it up with a wooden spoon to evenly brown it, about 6-8 minutes.
- Once the meat is evenly browned, then drain excess grease.
- Sprinkle cooked and drained meat with seasonings and stir in your fire roasted tomatoes, and tomato sauce; cook until its thick and bubbling, about 10 minutes.
- Once your meat sauce has thickened, remove from the heat and let cool.
- In a medium to large glass bowl, gently stir together your pico de gallo ingredients, taste test and adjust as you like.
- To assemble these beautiful meal prep bowls, evenly divide your cooked quinoa/rice among four glass containers.
- Arrange the burrito meat equally next to the quinoa, then add beans, corn, and pico de gallo as shown.
- Garnish with thinly slice jalapeños and lime wedges if desired.
- Refrigerate for up to 4 days.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2023 - Rachel Maser - CleanFoodCrush.com
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