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Batch Beef Burrito Bowls

Name: Batch Beef Burrito Bowls
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 5 servings
Ingredients: 1.5 lb (680 g) lean ground beef, 93%; 1 tbsp (15 ml) olive oil; 1 large (150 g) yellow onion, diced; 1 tbsp (8 g) chili powder; 2 tsp (5 g) ground cumin; 1 tsp (3 g) garlic powder; 1/2 tsp (3 g) fine salt; 1 can (15 oz / 425 g) black beans, rinsed; 1 cup (165 g) frozen corn, thawed; 3 cups (555 g) cooked brown rice; 1/4 cup (15 g) fresh cilantro, chopped; 1 medium (45 g) lime, juiced; 1 cup (250 g) fresh salsa

530 calories · 40 g protein · Dinner

Prep time

15 min

Cook time

25 min

Servings

Calories

530 per serving

A burrito bowl is the most forgiving meal prep format there is: build the layers, skip the tortilla, and control the portion with the container. This version seasons lean ground beef in one skillet, warms beans and corn in the same pan, and folds lime and cilantro through the rice.

Five bowls, forty minutes of total work, and 40 grams of protein each. The salsa goes on at serving time so the rice does not get wet, and the whole thing freezes beautifully for weeks you know will be busy.

Ingredients

lean ground beef, 93%1.5 lb (680 g)
olive oil1 tbsp (15 ml)
yellow onion, diced1 large (150 g)
chili powder1 tbsp (8 g)
ground cumin2 tsp (5 g)
garlic powder1 tsp (3 g)
fine salt1/2 tsp (3 g)
black beans, rinsed1 can (15 oz / 425 g)
frozen corn, thawed1 cup (165 g)
cooked brown rice3 cups (555 g)
fresh cilantro, chopped1/4 cup (15 g)
lime, juiced1 medium (45 g)
fresh salsa1 cup (250 g)

Directions

1
Heat the olive oil in a large skillet over medium-high. Add the beef and cook 6 to 8 minutes, breaking it up, until browned with no pink remaining, about 160°F (71°C).
2
Add the onion and cook 4 minutes, until softened.
3
Stir in the chili powder, cumin, garlic powder, and salt, and cook 1 minute.
4
Add the black beans and corn and cook 3 minutes, until heated through.
5
Stir the cilantro and lime juice into the cooked rice, then divide the rice among five containers and top with the beef mixture.
6
Cool 20 minutes, seal, and refrigerate up to 4 days or freeze up to 3 months. Add the salsa just before eating.

Developed and kitchen-tested by The Meal Prep Plans Team — every recipe is cooked in a real Sunday batch-cook before it is published.