I love a good burrito bowl meal and this plant based dinner is a great way to meal prep for the week!
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.
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 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.
You just need:
- 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.
Let me know if you make this recipe by leaving a comment and rating below! It helps others learn more about the recipe too! Xx Ashley
- 4 cups kale or romaine, optional
- 4 cups cooked rice or quinoa
- 1 batch of walnut taco meat, or other protein source
- 2 cups roasted sweet potatoes
- 1.5 cups cooked black beans
- 1.5 cups cooked corn
- 1/2 cup diced red onion
In 4 individual bowls or meal prep containers, add about 1 cup each of greens and rice or quinoa. Divide sweet potatoes, black beans, corn, red onion and walnut taco meat evenly between the 4 bowls.
Serve immediately topped with pico de gallo, sliced avocado, maybe some vegan queso.
If prepping for the week, add avocado and any sauce or dressing the day of enjoying.
ingredient amounts are suggestions – feel free to adjust.