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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.