Want to meal prep but don’t know where to start? Try my easy Vegetarian Burrito Bowl recipe!
This delicious recipe is sponsored by Rubbermaid®; however, all thoughts and opinions are my own. Thank you for considering supporting the awesome companies who support Running in a Skirt.
Working from home for years I’ve had the luxury of making different lunches from home each day. Some days I’d make a huge salad or hummus wrap. Other days I’d make a quesadilla or even a stuffed sweet potato. I liked making something new and interesting each day. I kept cooking for myself until the last couple of weeks when the exhaustion of my twin pregnancy caught up to me. I found myself too tired at lunch to make more than a peanut butter sandwich and yogurt. While that’s not a terrible lunch, I imagine these babes could use more nutrients than that! So I decided to rally early in the week when I was feeling ok and do some meal prep so all I’d have to do is grab my lunch and eat. I know once these babies come I’ll be busier than ever and probably need to do the same thing, so I’m happy to establish the habit now.
I know a lot of you work outside of the home and simply don’t have time to make a new lunch every day too. This meal prep concept would work perfectly for you! It saves time, money and is simply healthier. To help you eat a little better, I thought I’d share one of my favorite meal prep lunches… an easy Vegetarian Burrito Bowl recipe.You've got to try this meal prep lunch recipe! Healthy Vegetarian Burrito Bowls with Cilantro Lime Cauliflower Rice & Avocado Kale Salad Click To Tweet
Here’s why you have to make this easy Vegetarian Burrito Bowl recipe…
The stars of this homemade easy vegetarian burrito bowl recipe are homemade Cilantro Lime Cauliflower Rice and chipotle seasoned black beans. The combination tastes dreamy and is so much healthier than takeout. This recipe is both vegetarian, vegan, dairy free AND gluten free.
This bowl might look fancy, but I used all sorts of shortcuts to make your meal prep go faster including frozen cauliflower rice, frozen corn and premade pico de gallo!
TakeAlongs® Meal Prep Containers have a divided base try that can hold 3.7 cups of food, which is perfect for portion control and conveniently combining your favorite foods. They are lightweight and stackable making them easy to store.
They come in a large pack size so you can meal prep for a week or more at a time.
Look how great they store my easy Vegetarian Burrito Bowl recipe! I used one side of the container for the burrito bowl and the other side for a hearty kale salad with avocado dressing. This entire meal is packed with gorgeous nutrient filled veggies and protein from the beans.
The recipe I’m sharing below makes enough for four weekday lunches. I’m assuming you will want to eat out or have other plans for at least one weekday lunch. 🙂
The directions and ingredients for this recipe may look long, but many of the ingredients repeat and the entire assembly time is still less than 20 minutes.
Making this easy Vegetarian Burrito Bowl recipe could not be simpler. You just dress up frozen cauliflower rice with cilantro and lime. Next, you saute pepper, onion and garlic and the canned black beans to amp up the flavor. I also added frozen corn and premade pico de gallo, which you can find in the produce section of the store.
Fresh lime and cilantro add a flavor punch right before you eat it. This all comes together in less than 20 minutes.
The kale salad is also easy to make. Use my Avocado Lime Dressing or your favorite bottled dressing with a Mexican flare. The hearty curly kale can hold up having dressing on it for several days without getting soggy. If you like another type of greens, I’d bring the dressing separately.
I added fresh avocado to my bowl, but if you don’t want yours to turn you can leave it off or cut it fresh daily. A squirt of lime can also help.
When it’s time to chow down, I eat the cold salad first and then heat the burrito bowl in the microwave for 30-45 seconds. TakeAlongs® Meal Prep Containers are microwave-safe, top-rack dishwasher safe and BPA-free.
TakeAlongs® Meal Prep Containers have a Quik Clik Seal Lid and stack perfectly in the fridge until I’m ready for my next meal.
This tasty dish could not be more satisfying at lunchtime! It has all the takeout flavors but without that after lunch slump. You save money, time and eat better by streamlining your lunches this way.
With my days getting busier soon, I know I’ll be making this on repeat in the months to come. I hope you will give my easy Vegetarian Burrito Bowl recipe a try too! It can make your busy days seem a little easier too.You've got to try this meal prep lunch recipe! Healthy Vegetarian Burrito Bowls with Cilantro Lime Cauliflower Rice & Avocado Kale Salad Click To Tweet
TakeAlongs® Meal Prep Containers
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This healthy and easy vegetarian burrito bowl recipe makes four servings for weekly lunch prep. Includes cilantro lime cauliflower rice and an avocado kale salad!
- 2 10 ounce packages frozen cauliflower rice *
- 1 lime
- 1/2 cup cilantro chopped
- salt and pepper to taste
- 1 teaspoon olive oil
- 1/2 red onion chopped
- 1 bell pepper (reserve a small amount for the salad) chopped
- 1 teaspoon minced garlic
- 2 15 ounce cans black beans drained and rinsed
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- 1/4 teaspoon chipotle powder - optional
- salt and pepper to taste
- 1 cup pico de gallo **
- 1 cup frozen corn
- lime wedges
- 2 cups curly kale packed
- 1 tablespoon Avocado Lime Dressing ***
- 1/4 cup pico de gallo
- reserved bell pepper the black beans
- 1 avocado **** sliced
Cook the cauliflower rice according to package instructions. Remove and place in a large bowl. Allow to cool and then stir in the juice of the lime and the cilantro. Salt and pepper to taste.
In a large pan over medium heat saute the onions and peppers until tender. Add the garlic and cook for 30 seconds until fragrant. Stir in the black beans and spices. Salt and pepper to taste. Allow to cook for 5 minutes and remove from heat. If the beans look dry you can add a tablespoon of water.
Assemble the bowl by dividing the cauliflower rice into the large section of four TakeAlongs® Meal Prep Containers. Top each with a quarter of the black beans. Add a line of corn and pico de gallo next to the beans. Garnish with cilantro and a lime wedge.
Toss the kale and salad dressing together. Divide into four and put in the small section of the TakeAlongs® Meal Prep Containers. Top with the pico and extra bell peppers from the black beans.
* If you make your own cauliflower rice, you will need 4 cups.
** You can find already prepared pico in the produce section of the store.
*** You can make my Avocado Lime Dressing HERE or buy your favorite Mexican style dressing at the store.
**** The avocado is optional. If you don't want it to turn brown you will need to add it daily.
Do you meal prep?