Beef Burrito Meal Prep Bowl
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
612 kcal
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Course
Main Course
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Cuisine
Mexican
Beef Burrito Meal Prep Bowl
Description
This Beef Burrito Meal Prep Bowl combines cooked brown rice with well-seasoned ground beef flavored with chili powder, cumin, oregano, onion powder, smoked paprika, garlic, salt, and pepper. Black beans and corn contribute fiber and sweetness, and pico de gallo adds zesty freshness to the assembly. The avocado cream sauce, a blend of Greek yogurt, chipotle pepper, avocado, and lime juice, offers cooling creaminess and slight heat.
The bowl can be assembled in portions for convenient meals, emphasizing a mix of textures and tastes from the spiced beef to the fresh salsa and creamy sauce. The use of brown rice and beans helps provide a filling and balanced base.
This dish is suited for meal prep, allowing storage in the refrigerator for several days or freezing for longer preservation. It’s versatile to substitutions such as using quinoa instead of rice or swapping ground beef for lean ground chicken or turkey.
Serving about half a cup of cooked rice per bowl keeps portions balanced. Reheat gently to maintain texture and flavor integrity.
Ingredients
- 1 Cup brown rice or 2 cups pre-cooked
- 1 tablespoon olive oil
- 1 ½ pounds ground beef lean
- ½ teaspoon chili powder
- ½ teaspoon cumin ground
- ½ teaspoon oregano
- ¼ teaspoon onion powder
- ¼ teaspoon smoked paprika
- 2 garlic minced, cloves
- salt to taste, sea salt; freshly ground black pepper
- black pepper to taste, sea salt; freshly ground black pepper
- 15 ounces black beans 1 Can, drained and rinsed
- 15 ounces corn or use freshly cooked corn, canned
- ½ Cup Pico de Gallo or use homemade
- parsley to Garnish, fresh
Avocado Cream Sauce
- ½ Cup Greek yogurt plain, nonfat
- 1 chipotle pepper in adobo sauce minced
- 1 avocado ripe
- 1 tablespoon lime juice freshly squeezed
Instructions
- In a small bowl whisk or blend all sauce ingredients (½ Cup Plain Nonfat Greek Yogurt, 1 Chipotle pepper in adobo sauce, 1 Ripe Avocado, and 1 tablespoon Freshly squeezed lime juice) until well combined; set aside.
- Cook 1 Cup Brown Rice according to package directions if you aren't using pre-cooked brown rice. Set aside.
- Heat 1 tablespoon Olive Oil in a large skillet over medium-high heat. Add 1 ½ pounds Lean Ground Beef, 2 Garlic Cloves (minced), and seasonings; (½ teaspoon Chili Powder, ½ teaspoon Ground Cumin½ teaspoon Oregano, ¼ teaspoon Onion Powder, and ¼ teaspoon Smoked Paprika. Sprinkle with Sea salt and freshly ground black pepper , to taste.
- Cook for about 3-5 minutes, stirring with a wooden spoon to break the meat as it cooks.
- To assemble the bowls divide the rice and beef mixture among 4 glass containers. Top with 15 ounces Black Beans, drained and rinsed (equally), 15 ounces Canned Corn (equally divided), and ½ Cup Pico de gallo, then drizzle with avocado cream sauce. Garnish with Fresh Parsley is using.
- Refrigerate for up to 5 days. Enjoy!
Notes
- Use about 2 cups pre-cooked brown rice if using pre-cooked rice; portion about ½ cup per meal prep bowl.
- Quinoa can replace rice for a lower carbohydrate option.
- Ground chicken or turkey can substitute for ground beef.
- Store assembled bowls in the refrigerator for up to 5 days or freeze for up to 2 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 612 kcal
% Daily Value*
| Calories | 612kcal | 31% |
| Carbohydrates | 54g | 18% |
| Protein | 50g | 100% |
| Fat | 22g | 34% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 107mg | 36% |
| Sodium | 911mg | 38% |
| Potassium | 1384mg | 29% |
| Fiber | 12g | 48% |
| Sugar | 4g | 8% |
| Vitamin A | 357IU | 7% |
| Vitamin C | 13mg | 14% |
| Calcium | 104mg | 10% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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