Rachel’s Quick & Delicious Burrito Bowls for Meal Prep!
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.
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