Vegetarian Burrito Bowl – Meal Prep

Meal Preparation
After dinner is served, you’ll be left with enough portions for a few days of meal prep! There’s tons of Vitamin C , fiber, & complete proteins in this Chipotle inspired burrito bowl bake. Not to mention, budget friendly, low in fat, cholesterol, and sodium! This recipe can easily be made vegan by simply swapping out dairy.

Serves 6

2 cups of steamed brown rice
2 cups of kidney beans, seasoned
1 bell pepper, chopped
3 jalapenos, lightly de-seeded, chopped
1 Half an onion, chopped
1 container of firm tofu, pressed then crumbled
2 cups of frozen corn
1 jar of salsa, we use hot!
1 tablespoon of chipotle pepper seasoning
1 tablespoon of coconut sugar
1 tablespoon apple cider vinegar
Salt to taste

Not included in this video but worth mentioning! I steamed my own rice with lime juice and salt, as well as made my beans from scratch. So to avoid this meal from coming out bland, either use your own recipe or buy seasoned beans!

Assuming you have rice and beans of choice on hand,
Preheat your oven to 425 degrees F.
Rinse and chop all produce
Heat a pan with a drizzle of olive oil
Sautee your veggies, set aside
Fry tofu with wet & dry ingredients: soy sauce or liquid aminos, ACV, chipotle seasoning, salt to taste, and coconut sugar

Assemble in a large baking dish:
Rice, beans, veggies, tofu, salsa, corn and then top with shredded cheese.
Allow 25 minutes to bake uncovered

Serve with avocados or guacamole, sour cream, & hot sauce! Have fun with it!

Eat well. Be well.


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