Burrito Bowl (Meal-Prep)

This delicious and nutritious Burrito Bowl recipe will be a party for your taste buds and your microbiome! With over 10 unique plants, this bowl packs lots of plant diversity and a wide range of nutrients to fuel your body. This recipe is loaded with fiber, which is essential for maintaining a healthy digestive system. It’s also rich in antioxidants from colorful veggies and spices. Black beans are a great source of plant-based protein, making this bowl a satisfying meal that will keep you full and energized. This meal prep was meant to be enjoyed warmed up, but it turned out to be just as delicious cold!

Overall, this plant-based Burrito Bowl is a nutritious and delicious way to fuel your body, and by meal-prepping it in advance, you’re setting yourself up for success in the week ahead. Whether you’re looking for a hearty lunch or a satisfying dinner, this Burrito Bowl has got you covered. It’s so good you’ll be counting down the minutes until you can dig in! Make sure to give it a try, and let me know what you think!

Why This Recipe Works

• High in Fiber: Thanks to all the beautiful plants.
• Plant-Based Protein: Mostly from the black beans.
• Antioxidant-Rich: Colorful veggies and spices provide a variety of antioxidants.
• Meal Prep Friendly: Make it once and enjoy all week!
• Cost-Effective: Simple ingredients and mostly pantry staples.

Ingredient Notes

• Sweet Potato: A fiber-rich choice that also adds a touch of sweetness.
• Black Beans: Delicious and packed with plant protein.
• Corn: Adds a pop of sweetness and texture.
• Basmati Brown Rice: Slightly nutty without being overpowering and with a similar texture to white rice, basmati brown rice is a great one to use if you’ve recently decided to incorporate more wholegrain into your diet.
• Cilantro Sauce: The zesty kick that ties it all together. Keep it separate and add just before eating.

Step-By-Step Instructions

Start by preheating your oven to 390 F/200 C. Mix the diced sweet potatoes with olive oil, cumin, and smoked paprika. Roast them for 30 minutes until they’re tender and slightly crispy. Blend the sauce ingredients until smooth and set aside. Sauté the onions in a pan with olive oil, followed by corn, spices, and black beans. Assemble your bowls by layering rice, sweet potatoes, black beans, and shredded cabbage. Drizzle the sauce when you’re ready to eat. Enjoy!

FAQ

• Is this recipe gluten-free? Yes, it’s naturally gluten-free.
• Can I use quinoa instead of rice? Absolutely, quinoa is a great substitute.
• How long does this Burrito Bowl last in the fridge? It can last up to 5 days when stored properly.
• Is this recipe kid-friendly? Definitely! The flavors are mild, but you can adjust the spices to suit your child’s taste.
• Can I make this recipe oil-free? Yes, you can sauté the veggies in water or vegetable broth instead.
• What other vegetables can I add? Feel free to add bell peppers, zucchini, or spinach for extra nutrients.
• Can I use canned beans? Yes, just make sure to rinse and drain them well before using.

Variations and Tips

• Spice It Up: Add more jalapenos to the sauce for extra heat.
• Bean Swap: Try it with chickpeas or lentils for a different protein source.
• Add Greens: Add some baby spinach, lettuce, or chopped kale for an extra nutrient boost.
• Extra Crunch: Top with crushed tortilla chips or toasted pumpkin seeds.
• Make It Tropical: Add some diced mango or pineapple for a fruity twist.
• Protein Boost: Add some tofu or tempeh for an extra protein kick.
• If you like this recipe, you’ll also love our Oven-Baked Burrito Bowl, or High-Protein Tofu Poke Bowl.

Why You’ll Love This Burrito Bowl

• Flavor-Packed
• Nutrient-Dense
• Easy-to-Make
• Meal-Prep Ready
• 100% Vegan

Burrito Bowl (Meal-Prep)

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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.

Prep 15 minutes mins

Cook 30 minutes mins

Total 45 minutes mins

Equipment

• Measuring Cups and Spoons (Gold)

Servings 4 bowls

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 (154 g) corn
• ▢ 3 cups (516 g) cooked black beans - cooked
• ▢ 2 cups (316 g) cooked rice - basmatti brown rice used in the recipe
• ▢ ¼ red cabbage - shredded
• ▢ 1 tbsp lime juice
• ▢ sea salt flakes - to taste

Sauce

• ▢ ½ cup (8 g) cilantro
• ▢ 3 tbsp lime juice
• ▢ 1 cup (245 g) dairy-free yogurt
• ▢ 1 garlic cloves
• ▢ Jalapenos - to taste, optional

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!

Video

Nutrition Information

Per Serving/Portion

Calories: 606 kcalCarbohydrates: 110 gProtein: 23 gFat: 10 gSodium: 809 mgFiber: 22 gVitamin A: 1420 IUVitamin C: 61 mgCalcium: 261 mgIron: 5 mg