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Burrito Bowl Meal Prep

A colorful, budget-friendly burrito bowl that's perfect for easy meal prep lunches, complete with a flavorful spice mix and creamy lime sauce.
Temps de préparation 15 minutes
Temps de cuisson 20 minutes
Temps total 35 minutes
Portions: 4 servings
Type de plat: Lunch, Meal Prep
Cuisine: American, Mexican
Calories: 500

Ingrédients
  

Base Ingredients
  • 2 cups cooked rice or quinoa Use your preferred grain
  • 1 pound chicken thighs Can substitute with a can of black beans for plant-based option
  • 1 cup corn kernels If using canned, rinse before adding
  • 1 cup black beans Or pinto beans for variety, if not using chicken
  • 1 red bell pepper, diced
  • 1 cup chopped romaine or shredded cabbage Keep separate until ready to eat
Spice Mix
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
Quick Lime Sauce
  • 1/2 cup Greek yogurt
  • 1 medium lime, zest and juice
  • 1 pinch salt
Optional Toppers
  • avocado Add at lunchtime
  • pickled onions Optional
  • cilantro Optional
  • hot sauce Optional for extra heat

Method
 

Preparation
  1. Season and cook protein. Toss chicken with the spice mix and roast at 425 F for 18 to 20 minutes, or sauté on the stovetop.
  2. If using beans as protein, warm them with a splash of water and the same spices.
  3. Prep the base. Fluff your rice or quinoa with a little lime juice and salt.
  4. Chop the fresh ingredients. Dice peppers and slice romaine, keeping crunchy parts separate.
  5. Shake up the sauce. Stir yogurt, lime zest, lime juice, and salt until smooth.
  6. Build the bowls: Divide grains, protein, beans, corn, and peppers into four containers, adding greens on the side.
  7. Store sauce separately to avoid sogginess.
Serving
  1. These bowls keep for 4 days in the fridge. Add avocado and sauce at lunchtime.

Notes

You can swap the base for cauliflower rice, or switch to farro for a nutty chew. Always ensure delicate toppings are added just before eating to maintain freshness.