Rachel’s Quick & Delicious Burrito Bowls for Meal Prep!

Heat a heavy skillet over medium-high heat, and once hot add in your oil. Add in the ground meat and cook, breaking it up with a wooden spoon to evenly brown it, about 6-8 minutes.

Once the meat is evenly browned, then drain excess grease.

Sprinkle cooked and drained meat with seasonings and stir in your fire roasted tomatoes, and tomato sauce; cook until its thick and bubbling, about 10 minutes.

Once your meat sauce has thickened, remove from the heat and let cool.

In a medium to large glass bowl, gently stir together your pico de gallo ingredients, taste test and adjust as you like.

To assemble these beautiful meal prep bowls, evenly divide your cooked quinoa/rice among four glass containers.

Arrange the burrito meat equally next to the quinoa, then add beans, corn, and pico de gallo as shown.

Garnish with thinly slice jalapeños and lime wedges if desired.

Refrigerate for up to 4 days.