Easy, fast, delicious, and made with simple ingredients! Burrito bowls are too good not to meal prep at least once a week! Naturally gluten-free and vegan, these are sure to be a new family favorite.
Ingredients for meal prep burrito bowls:
The thing that makes meal prep burrito bowls so great is you can use whatever you have on hand and what ingredients are speaking to you at the moment! I love to mix and match beans, types of grilled vegetables, and toppings to suit my taste for the week and make unique bowls. Burrito bowls are great to make ahead of time for school or work lunches. They are kid-friendly, easy to prepare, and beyond filling.
Alright to the ingredients! Pictured is my current favorite ingredients to include in my meal prep burrito bowls:
I like to use thinly chopped romaine lettuce for an added crunch. Try out chopped kale, arugula, spinach, shredded cabbage, or coleslaw mix.
I am currently obsessed with black beans. I like the texture and taste. If you do not have black beans throw in a can of pinto beans or chickpeas. Tofu or Tempeh can be added as well.
This is an essential part of the bowl! Cilantro adds a fresh, crisp flavor to the bowl in addition to a lovely pop of green. If you want to mix things up, basil, parsley, green onion or chives are great additions.
Rice is a great filling base! I used white basmati rice in the picture. It is my favorite rice because it is naturally white and easy on the digestive system. However, brown rice, quinoa, or mixed rice work. In addition, if you are gluten-free or grain-free, cut out the rice. Use extra lettuce as a base.
Corn and tomato salsa is my absolute favorite! To make it, first, drain and rinse a can of corn. Secondly, add chopped tomatoes. Finally, drizzle with olive oil, salt, and lime juice! Easy! I also like to add in a salsa verde or a chunky pico de gallo. Go crazy! The bowl is your salsa oyster.
Small but might limes! Add limes to any and all of your individual ingredients! Limes bring out the flavors of the various ingredients and add a fresh bright taste! Top off your bowl for a crispy, burst of flavor!
These are the star of the show! I used red and orange bell peppers and sweet onion. However, I like to throw in broccoli, corn, mushroom, zucchini, or carrots. Keep scrolling for more on the grilled veggies.
Grilled vegetables for meal prep burrito bowls:
The true star of meal prep burrito bowls is the grilled veggies! Pictured are red and orange bell peppers and sweet yellow onion. However, any vegetable will be good! Throw in broccoli, spicy peppers, red onions, corn, zucchini, squash, or carrots.
To make them, heat a grill pan or a regular frying pan. Then add chopped veggies to the dry pan. A dry pan allows the skins to caramelize and char beautifully. Season with salt, pepper, cumin, cayenne pepper, and paprika. Next, allow it to sit untouched for several minutes until the skins begin to caramelize and slightly char. Finally, turn the veggies to cook the remaining sides until they have reached your desired texture.
What to make next:
Are you loving the burrito bowls? Try these recipes next:
Vegetarian stuffed bell peppers are the perfect hot version of the burrito bowls and are perfect to meal prep.
Make it a weeknight feast with kitchen sink enchiladas. Make once and eat all week.
If you prep these burrito bowls, be sure to leave a comment and give a star rating below letting me know how it turns out. Your feedback is so helpful for future HMB recipes and for other readers.Print
Easy, fast, delicious, and made with simple ingredients! Burrito bowls are too good not to meal prep at least once a week! Naturally gluten-free and vegan, these are sure to a new family favorite.
For the salsa:
- 1 can of corn
- ½–1 cup of chopped tomatoes
- Juice of 1 lime
- 1–2 tbsp of olive oil
- pinch of salt
For rest of the bowl:
- Can of black beans
- ½–1 cup of cook rice (leftover rice is perfect!)
- 1 cup of chopped romaine lettuce
- ¼ cup chopped cilantro
- Juice of a lime
For the grilled vegetables:
- red bell pepper
- orange bell pepper
- sweet white onion
- ¼ tsp paprika
- ¼ tsp cumin
- ¼ cayenne pepper (optional)
- pinch of salt and pepper
For the salsa:
- Rinse and drain the corn. Chop the tomatoes.
- Combine corn, tomatoes, olive oil, and salt. Set aside until ready to use.
For the grilled vegetables:
- Heat a dry grilling pan or frying pan on a stove. Add chopped veggies, salt, and spices.
- Allow to sit untouched for 2-3 minutes until the skin has caramelized and slightly charred.
- Stir until the remainder of the vegetable has reached your desired texture. 2-3 additional minutes.
For the bowl:
- Combine rice, lettuce, salsas, grilled veggies, and beans together. Top with cilantro and lime juice.
- Add guacamole or avocado for extra healthy fats and flavor.
- Swap out vegetables and salsas for endless bowl possibilities.
- Make the rice ahead of time, use leftover rice, prepackaged rice, or make it in 1 cup of boiling water for 15-20 minutes until most of the water has drained out and the rice is fully cooked and fluffy.
Keywords: Meal Prep, Lunch, Main Dish, Easy, 30 Minutes