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Make-Ahead Burrito Bowls for the Week

Make-Ahead Burrito Bowls for the Week

Burrito bowls are a meal-prep favorite because each part keeps well on its own: cilantro-lime rice, seasoned beans or chicken, a quick corn salsa and some crunchy vegetables. Pack them in separate compartments and you have four lunches that don't taste like leftovers.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 cup long-grain white or brown rice rinsed
  • 1 lime zested and juiced
  • 1/4 cup fresh cilantro chopped
  • 1 1/4 lb (565 g) organic boneless skinless chicken thighs or 2 cans black beans for the vegetarian option
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1 tsp fine sea salt divided
  • 1 tbsp olive oil
  • 1 cup corn kernels
  • 1 cup cherry tomatoes quartered
  • 1/4 red onion finely diced
  • 1 can (15 oz / 425 g) pinto or black beans drained and rinsed
  • 2 cups shredded romaine added on the day
  • salsa, avocado and yogurt or sour cream for serving

Method
 

  1. Cook the rice according to the package directions. Fluff it and stir in the lime zest, half the lime juice, the cilantro and 1/4 teaspoon of salt.
  2. Mix the chili powder, cumin, garlic powder and 1/2 teaspoon of salt, and rub it over the chicken.
  3. Heat the oil in a skillet over medium-high heat. Cook the chicken for 5–7 minutes per side, until it reaches 165°F (74°C) inside. Rest for 5 minutes, then slice. (For the vegetarian option, warm the black beans with the spices and a splash of water for 5 minutes.)
  4. Toss the corn, tomatoes, red onion, remaining lime juice and a pinch of salt to make a quick salsa.
  5. Warm the pinto beans with a pinch of salt.
  6. Let everything cool, then divide the rice, chicken, beans and corn salsa among 4 containers. Pack lettuce, salsa and avocado separately.

Notes

  • Cool the components before closing the containers so condensation doesn't make the rice soggy.
  • Thighs stay juicier than breasts after reheating.