Vegetarian Meal Prep Burrito Bowl Recipe
Move over, Chipotle! This vegetarian meal prep burrito bowl recipe will help you get a week's worth of healthy lunches on the table in just 15 minutes and can save you money too!
Servings: 5
Ingredients
For the Bowls:
- 2 cups brown rice
- 1 ½ cups cauliflower rice
- 1 bunch of cilantro 1 cup chopped, divided
- 1 pint Sangria® Medley Tomatoes halved
- 2 cans no added salt black beans rinsed and drained
- 1 avocado diced
For the Corn Salsa:
- 1 can no added salt sweet corn rinsed and drained
- ¼ cup fresh cilantro chopped
- ½ red onion finely diced
- 1 tbsp lime juice
- ⅛ tsp chili powder
- ⅛ tsp ground cumin
- ⅛ tsp cayenne pepper
- Salt and pepper to taste
For the Honey Lime Dressing:
- 3 tbsp Greek yogurt heaping
- 3 tbsp lime juice
- 1 ½ tbsp honey
- 1 ½ tbsp olive oil
- Salt and pepper to taste
Instructions
- Cook the brown rice per package instructions. When pressed for time, I love using microwavable brown rice. I also like to batch cook it in my instant pot. See notes for a link to the recipe.
- Add cauliflower rice to a medium-sized skillet and saute for 3-5 minutes or until tender/ the liquid is absorbed if using frozen cauliflower rice. Turn off the heat.
- Add the cooked brown rice and ¾ cup of cilantro to the cauliflower rice. Stir to combine. Divide the rice mixture into 5 containers. Set aside.
- In a medium-sized bowl, make the corn salsa by combining the sweet corn, remaining cilantro, onion, lime juice, chili powder, cumin, cayenne pepper, and salt and pepper to taste.
- Add greek yogurt, lime juice, honey, olive oil, and salt and pepper to a mason jar. Shake vigorously to combine.
- Assemble the meal prep burrito bowls. Divide the corn salsa, Sangria tomatoes, black beans, and avocado between the 5 rice-filled containers.
- When ready to eat, top with the honey lime dressing and enjoy!