Beef Burrito Meal Prep Bowl
Easy to make burrito bowl made with lean ground beef and topped with a delicious avocado cream sauce.
Servings: 4
Ingredients
- 1 Cup Brown Rice or 2 cups pre-cooked
- 1 Tbsp Olive Oil
- 1 ½ lb Lean Ground Beef
- ½ tsp Chili Powder
- ½ tsp Ground Cumin
- ½ Tsp Oregano
- ¼ tsp Onion Powder
- ¼ tsp Smoked Paprika
- 2 Garlic Cloves minced
- Sea salt and freshly ground black pepper to taste
- 15 oz Black Beans, drained and rinsed ( 1 Can )
- 15 oz Canned Corn or use freshly cooked corn
- ½ Cup Pico de gallo or use homemade
- Fresh Parsley to Garnish
Avocado Cream Sauce
- ½ Cup Plain Nonfat Greek Yogurt
- 1 Chipotle pepper in adobo sauce minced
- 1 Ripe Avocado
- 1 Tbsp Freshly squeezed lime juice
Instructions
- In a small bowl whisk all sauce ingredients until well combined; set aside.
- Cook rice according to package directions if you aren't using pre-cooked brown rice. Set aside.
- Heat olive oil in a large skillet over medium-high heat. Add ground beef, garlic, and seasonings; Sprinkle with salt and pepper, to taste.
- Cook for about 3-5 minutes, stirring with a wooden spoon to break the meat as it cooks.
- To assemble the bowls divide the rice and beef mixture among 4 glass containers. Top with black beans, corn and pico de gallo, then drizzle with avocado cream sauce.
- Refrigerate for up to 5 days. Enjoy!
Notes
Nutritional facts:
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on the products used.
Brown Rice:
If using pre-cooked brown rice, use about 2 cups. In the meal prep bowls add about 1/2 cup of cooked rice. You can also use quinoa in place of rice to reduce the number of carbs in this recipe.
Nutrition
Calories: 797kcal | Carbohydrates: 79g | Protein: 51g | Fat: 31g | Saturated Fat: 9g | Cholesterol: 112mg | Sodium: 963mg | Potassium: 1409mg | Fiber: 13g | Sugar: 4g | Vitamin A: 555IU | Vitamin C: 12.9mg | Calcium: 115mg | Iron: 7.6mg