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 tablespoon Olive Oil
- 1 ½ pounds Lean Ground Beef
- ½ teaspoon Chili Powder
- ½ teaspoon Ground Cumin
- ½ teaspoon Oregano
- ¼ teaspoon Onion Powder
- ¼ teaspoon Smoked Paprika
- 2 Garlic Cloves minced
- Sea salt and freshly ground black pepper to taste
- 15 ounces Black Beans, drained and rinsed ( 1 Can )
- 15 ounces 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 tablespoon Freshly squeezed lime juice
Instructions
- In a small bowl whisk or blend all sauce ingredients (½ Cup Plain Nonfat Greek Yogurt, 1 Chipotle pepper in adobo sauce, 1 Ripe Avocado, and 1 tablespoon Freshly squeezed lime juice) until well combined; set aside.
- Cook 1 Cup Brown Rice according to package directions if you aren't using pre-cooked brown rice. Set aside.
- Heat 1 tablespoon Olive Oil in a large skillet over medium-high heat. Add 1 ½ pounds Lean Ground Beef, 2 Garlic Cloves (minced), and seasonings; (½ teaspoon Chili Powder, ½ teaspoon Ground Cumin½ teaspoon Oregano, ¼ teaspoon Onion Powder, and ¼ teaspoon Smoked Paprika. Sprinkle with Sea salt and freshly ground black 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 15 ounces Black Beans, drained and rinsed (equally), 15 ounces Canned Corn (equally divided), and ½ Cup Pico de gallo, then drizzle with avocado cream sauce. Garnish with Fresh Parsley is using.
- Refrigerate for up to 5 days. Enjoy!
Notes
- 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.
- You may use other meats like ground chicken or ground turkey.
- Store in the fridge for up to 5 days.
- Freeze for up to 2 months.
Nutrition
Calories: 612kcal | Carbohydrates: 54g | Protein: 50g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 911mg | Potassium: 1384mg | Fiber: 12g | Sugar: 4g | Vitamin A: 357IU | Vitamin C: 13mg | Calcium: 104mg | Iron: 7mg