Meal Prep–Vegetarian Burrito Bowls

This is going to be a busy week because I am going out of town for a couple of days and the weather is nice, which always puts us into turbo project mode. So, I decided that I would do some meal prep to make lunches and dinners super easy and convenient (and healthy).

My husband loves anything that could be found at a Mexican restaurant–I swear he could eat at a Mexican restaurant twice a week and not get tired of it. So this burrito bowl was an easy call.

I made a double batch of Mexican Rice. (I used the recipe from Cooks Country, but you can used whatever you prefer.) I have also done this burrito bowl with Cilantro Lime Rice–just a recipe that I found on the internet.

I crumbled up a 10 oz package of Queso Fresco.

I pulled out some frozen roasted corn from Trader Joe’s.

And I pulled out some of my homemade canned chili beans.

I started each bowl with a spoon and half of the rice.

Then I added 1/3 cup of the corn and a 1/4 cup scoop of the beans.

Then I sprinkled about an ounce of the crumbled cheese on top.

So lunches for both of us are taken care of!

I have done a similar meal prep using grilled boneless skinless chicken thighs that I seasoned with garlic salt, cumin, chili powder, oil, and a little lime juice. I grilled them until cooked through and chopped them up and used chicken in place of the corn. These are easily customized to suit your preferences.