Burrito Bowl (Meal-Prep)

Name: Burrito Bowl (Meal-Prep)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Mexican-Inspired
Ingredients: 1 large sweet potato diced in small cubes; 3 tsp olive oil (divided); 2 tsp ground cumin (divided); 2 tsp smoked paprika (divided); 1 tsp garlic powder; 1 yellow onion (finely diced); 1 cup corn; 3 cups cooked black beans (cooked); 2 cups cooked rice (basmatti brown rice used in the recipe); 1/4 red cabbage (shredded); 1 tbsp lime juice; sea salt flakes (to taste); 1/2 cup cilantro; 3 tbsp lime juice; 1 cup dairy-free yogurt; 1 garlic cloves; Jalapenos (to taste, optional)

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A nutritious, easy to meal-prep Burrito Bowl packed with diverse plants, fiber, antioxidants, and plant-based protein. Served with a tangy cilantro, lime, and yogurt sauce.

45 min

cook 30 min

Mexican-Inspired

4.8 (6)

Ingredients

Instructions

Preheat the oven to 390F (200C). Combine the sweet potato, 2 tsp olive oil, 1 tsp cumin, 1 tsp paprika. Cook in the oven for 30 minutes.
Blend all the sauce ingredients until smooth. Set aside.
In a pan on medium heat, add 1 tsp olive oil, and the onions and cook for 3 minutes. Add the corn, 1 tsp cumin, 1 tsp paprika, garlic powder and a pinch of salt. Cook for a couple of minutes. Add the black beans and cook for 5 minutes.
Using a vegetable peeler, shred the cabbage. Add to a bowl with a pinch of salt, 1 tbsp lime juice and massage using your hands.
Divide the rice, sweet potatoes, beans, and cabbage into 4 containers. Keep the sauce separate until ready to eat. Enjoy!

Nutrition

Calories: 606 kcal
Carbohydrate Content: 110 g
Protein Content: 23 g
Fat Content: 10 g
Sodium Content: 809 mg
Fiber Content: 22 g
Serving Size: 1 serving