Vegan Burrito Bowl Recipe

Burrito Bowl Meal Prep

Burrito bowl dinners are a great way to meal prep for the week.

Prep all of your veggies at once, or prepare a couple of vegetables while you’re cooking another dinner a different night.

For example, if you’re having stir fry one night for dinner, as that meal is cooking on the stove, chop and/or roast the vegetables needed for burrito bowls at the same time.

Using quinoa or rice for stir fry? Make enough to get you through the stir fry and burrito bowls.

Pick Your Veggies

Figure out what vegetables and burrito bowl toppings you want. My favorites are roasted sweet potatoes (or butternut squash!), black beans, corn, diced red onion and pico de gallo or chopped cherry tomatoes.

Chop Salad Greens

If you want to add some greens to your burrito bowl, use something hearty like romaine or kale.

Prepare Grains

If you’re craving Qdoba or Chipotle and the cilantro lime rice, add some lime juice and minced cilantro after the rice is cooked for extra flavor.

Or make a big batch of quinoa using vegetable broth.

Walnut Taco Meat

I cannot recommend this walnut taco meat enough! It is full of flavor and has a good texture, too. It doesn’t take too much time at all – you just need to be able to pulse down the cauliflower and walnuts (use a food processor or blender) and then bake for about 30 minutes.

Here’s what you need:

• walnuts
• cauliflower
• garlic
• taco seasoning
• chipotle pepper in adobo sauce

This recipe stores well in the fridge or freezer for later, too.

Get the full recipe here.

Storing for the Week

To make vegan burrito bowls for meal prep so you have lunch or dinner ready in a matter of seconds, portion out all of the ingredients individually into your containers (I love these).

Add things like sliced avocado, queso or lime crema the day you plan on eating it.

How Long Do Meal Prep Burrito Bowls last?

Prepped containers are best enjoyed within 4-5 days for the best flavor.