Burrito Bowl Meal Prep
Grain-based bowl with swappable protein, legumes, and vegetables, layered for meal-prep storage. Assemble components in containers or combine into a single warm bowl.
Ingredients
Method
Dice red onion, bell pepper, and tomatoes. Chop cilantro. If using avocado, slice just before assembly.
Season chicken breast with taco seasoning, salt, and pepper. Grill, pan-sear, or bake at 400°F until cooked through (12–15 minutes). Let rest 5 minutes, then slice or shred.
If cooking from scratch: simmer white rice in salted water (about 18 minutes) and cook pinto beans separately until tender (or use canned beans, drained and rinsed). If using prepared grains and beans, reheat gently.
Toss cooked grain and beans lightly with 1 tbsp olive oil, salt, and pepper. Prepare greens—toss lightly or serve raw.
In each bowl or container, layer: grain base, then beans, protein, corn, bell pepper, onion, tomatoes, and greens. Top with avocado, cilantro, and a lime wedge. Drizzle with remaining olive oil and crema if using.
Serve warm or at room temperature. Squeeze lime juice over the top before eating.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
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