30 minutes of time and minimal dishes is all you need to make these flavorful Meal Prep Burrito Bowls. Skip the drive-through and eat healthy!
Course lunch, meal prep
Cuisine Mexican, TexMex
Keyword Burrito Bowls, Meal Prep Burrito Bowls
Prep Time 20 minutesminutes
Cook Time 10 minutesminutes
Total Time 30 minutesminutes
Servings 4bowls
Calories 446kcal
Ingredients
1head Romaine lettuce
4tomatoes on the vine
1/4cupchopped red onion
1Jalapeño pepper
2cupscooked black beans
1 1/3cupcooked corn
1lbslean ground meat
1tspchili powder
1/2tsppaprika
1/2tspcumin
1/4tsponion powder
1/4tspgarlic powder
1/4cupavocado oil
2limes
sea salt
pepper
cilantro for garnish
Instructions
Preheat a large pan over medium heat and once hot add a drizzle of avocado oil and then brown the ground meat in it. Break the meat apart with a wooden spatula and add sea salt and pepper to taste as well as all spices. Make sure you constantly stir and break apart so no steam gets trapped or else your meat will cook in its own juices instead of browning nicely. Once the meat is cooked through, set it aside to cool down.
Finely slice, wash, and spin dry lettuce. Cut tomatoes into dice. Finely chop red onion. Deseed Jalapeño and finely chop. Set aside.
Prepare the dressing by whisking 1/4 cup avocado oil the juice of both limes and sea salt and pepper until the dressing becomes pale and creamy.
Build your burrito bowl by adding 1/4 of the sliced lettuce, 1 diced tomato, 1/2 cup black beans, 1/3 cup corn, 1/4 of the cooked and cooled ground meat, and top it all with a little chopped red onion, chopped Jalapeño and a few leaves of cilantro.
Store the bowls and dressing separately in the fridge for up to 4 days. To serve, add 1/4 of the dressing to your bowl and mix it all up.