5.0 from 15 votes
Beef Burrito Meal Prep Bowl
Easy to make burrito bowl made with lean ground beef and topped with a delicious avocado cream sauce.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 612 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
- 1 Cup brown rice or 2 cups pre-cooked
- 1 tablespoon olive oil
- 1 ½ pounds lean ground beef
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon oregano
- ¼ teaspoon onion powder
- ¼ teaspoon smoked paprika
- 2 garlic cloves minced
- Sea salt and freshly ground black pepper to taste
- 15 ounces black beans, drained and rinsed ( 1 Can )
- 15 ounces canned corn or use freshly cooked corn
- ½ Cup Pico de Gallo or use homemade
- fresh parsley to Garnish
Avocado Cream Sauce
- ½ Cup plain nonfat Greek yogurt
- 1 Chipotle Pepper in Adobo Sauce minced
- 1 ripe avocado
- 1 tablespoon freshly squeezed lime juice
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!
Cup of Yum
Notes
- If using pre-cooked brown rice, use about 2 cups. In the meal prep bowls add about 1/2 cup of cooked rice. You can also use quinoa in place of rice to reduce the number of carbs in this recipe.
- You may use other meats like ground chicken or ground turkey.
- Store in the fridge for up to 5 days.
- Freeze for up to 2 months.
Nutrition Information
Calories
612kcal
(31%)
Carbohydrates
54g
(18%)
Protein
50g
(100%)
Fat
22g
(34%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
3g
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
107mg
(36%)
Sodium
911mg
(38%)
Potassium
1384mg
(40%)
Fiber
12g
(48%)
Sugar
4g
(8%)
Vitamin A
357IU
(7%)
Vitamin C
13mg
(14%)
Calcium
104mg
(10%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 612
% 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.