Burrito Bowl (Meal-Prep)
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.
Servings 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 corn
- 3 cups black beans
- 2 cups 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 cilantro
- 3 tbsp lime juice
- 1 cup 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
Nutritional Information - Per Serving
Calories 606kcal | Carbohydrates 110g | Protein 23g | Fat 10g | Sodium 809mg | Fiber 22g | Vitamin A 1420IU | Vitamin C 61mg | Calcium 261mg | Iron 5mg