Meal Prep Burrito Bowl Base (Print)

Versatile bowl base with rice, beans, protein, and fresh toppings for easy weekly meal prep.

# What You Need:

→ Grains

01 - 2 cups cooked white or brown rice, or quinoa

→ Beans

02 - 1 can (15 oz) black beans or pinto beans, drained and rinsed

→ Protein

03 - 2 boneless chicken breasts, cooked and chopped
04 - or 1 lb ground beef or turkey, cooked and seasoned
05 - or 14 oz firm tofu, pressed and cubed

→ Vegetables

06 - 1 red bell pepper, diced
07 - 1 cup corn kernels, fresh or frozen
08 - 1 cup cherry tomatoes, halved
09 - 1/2 red onion, finely diced
10 - 1 cup shredded lettuce or chopped romaine

→ Toppings

11 - 1 cup shredded cheddar or Mexican cheese blend
12 - 1/2 cup salsa or pico de gallo
13 - 1/2 cup sour cream or Greek yogurt
14 - 1 avocado, sliced or mashed
15 - 1/4 cup fresh cilantro, chopped
16 - Lime wedges for serving

→ Seasonings

17 - 1 tablespoon olive oil
18 - 1 teaspoon ground cumin
19 - 1 teaspoon chili powder
20 - 1/2 teaspoon smoked paprika
21 - Salt and pepper to taste

# Directions:

01 - Cook rice according to package directions. Fluff with a fork and allow to cool slightly before portioning.
02 - For chicken: Season with cumin, chili powder, smoked paprika, salt, and pepper. Cook in a skillet with olive oil over medium-high heat until fully cooked, then chop into bite-sized pieces. For ground meat: Brown in a skillet with olive oil and seasonings until fully cooked, then drain excess fat. For tofu: Toss cubes in olive oil and seasonings, then pan-fry until golden on all sides.
03 - Heat beans in a skillet with a splash of olive oil, cumin, and chili powder for 2 to 3 minutes until warmed through and well seasoned.
04 - Dice and chop all vegetables to uniform sizes. Prepare all toppings and place into individual small containers for storage.
05 - Divide rice, beans, protein, and cooked vegetables into 4 airtight containers, storing each component separately to maintain optimal freshness. Store toppings in separate small containers.
06 - Reheat base components as desired. Add fresh vegetables and toppings immediately before serving for maximum texture and flavor.

# Helpful Hints:

01 -
  • Four separate containers mean each component stays crisp and flavorful instead of getting soggy by Wednesday.
  • The customization is genuinely endless—swap proteins, adjust spice levels, go vegetarian Tuesday without changing your prep routine.
  • Fifty minutes of prep gives you four lunches, which always feels like magic when you're eating the third one.
02 -
  • Storing toppings separately is the entire reason these bowls stay good for four days instead of three—I cannot stress this enough.
  • Avocado oxidation is real; if you must prep it early, keep the pit in and cover the cut surface with plastic wrap pressed directly against the flesh.
03 -
  • Chop your vegetables on Sunday and they'll stay fresher if you store them in the containers with a barely damp paper towel—moisture without saturation is the sweet spot.
  • Make a double batch of seasoned rice and protein if you're also cooking dinner; the containers practically fill themselves.
Go back