Burrito Bowl Meal Prep
fromnextweekmeals.comnextweekmeals.com/recipe/burrito-bowl-meal-prep
These make-ahead burrito bowls are built for busy weeks and reheat perfectly for grab-and-go work lunches. They store safely up to 5 days in the fridge and can be frozen for longer, making them ideal for professionals, students, and parents who need reliable meals. Batch cook on Sunday in about 30 minutes, then enjoy balanced, high-protein bowls all week.
Ingredients
Instructions
Cook the rice according to package directions and spread it on a sheet pan to cool slightly while you prep everything else.
Brown the ground turkey or beef in a large skillet over medium-high heat, breaking it apart as it cooks.
Add the taco seasoning to the cooked meat with a splash of water, stir to coat, and simmer for 2 minutes.
In a separate pan, warm the frozen corn and drained black beans together until heated through.
Divide the cooled rice evenly among five meal prep containers (about 3/4 to 1 cup per container).
Add the seasoned meat on top of the rice, followed by the bean and corn mixture.
Top each container with shredded cheese, a portion of salsa, and chopped green onions.
Let everything cool to room temperature, then seal and label containers with the prep date before refrigerating.
Nutrition
- Calories
- 520 kcal
- Carbohydrate Content
- 60 g
- Protein Content
- 32 g
- Fat Content
- 16 g
- Cholesterol Content
- 90 mg
- Sodium Content
- 1250 mg
- Fiber Content
- 9 g
- Sugar Content
- 5 g
- Serving Size
- 1 serving