Meal Prep Vegetarian Burrito Bowl recipe
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!
Ingredients
For the cauliflower rice
- 2 10 ounce packages frozen cauliflower rice *
- 1 lime
- ½ cup cilantro, chopped
- salt and pepper to taste
For the black beans
- 1 teaspoon olive oil
- ½ 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
- ½ teaspoon cumin
- ½ teaspoon oregano
- ¼ teaspoon chipotle powder - optional
- salt and pepper to taste
Extras for the bowl
- 1 cup pico de gallo **
- 1 cup frozen corn
- lime wedges
- cilantro
For the salad
- 2 cups curly kale, packed
- 1 tablespoon Avocado Lime Dressing ***
- ¼ cup pico de gallo
- reserved bell pepper the black beans
- 1 avocado ****, sliced
Instructions
For the cauliflower rice
- 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.
For the black beans
- 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.
To assemble the bowl
- 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.
For the salad
- 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.
Notes
* 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.
Nutrition
Calories: 329kcalCarbohydrates: 54gProtein: 12gFat: 11gSaturated Fat: 2gCholesterol: 1mgSodium: 973mgPotassium: 1179mgFiber: 15gSugar: 11gVitamin A: 4819IUVitamin C: 134mgCalcium: 122mgIron: 4mg
Tried this recipe?Mention @Julie_Wunder or tag #RunninginaSkirt!