Veggie Burrito Bowls

It's been a while since I've posted on here (four months to be exact 😬) - oops! I recently moved and needed to take the time to properly settle into my new space. I'm loving life in Norwalk and can't wait to share more about that in the future!

I wanted to share one of my favorite lunchtime meal prep recipes with you! Lately, I've been stepping up my game in the meal prep department. I find that "bowls" keep me feeling full and satisfied throughout the afternoon at work.  

Ingredients (for 4-5 bowls):

• 3 bell peppers

• 1 white onion

• 2 limes

• 1 can of black beans

• 1 can of corn (I love the frozen roasted corn from Trader Joe's, I use half of a bag for this recipe)

• rice (white, brown, etc.)

• cheese (cotija, feta, etc.)

• salsa

• olive oil

• cumin

• salt and pepper

Preparation:

1. Wash and dry all produce, drain and rinse corn and black beans

2. Cut peppers into strips and thinly slice the onion

3. In a large skillet, heat olive oil (approx. 2 tablespoons)

4. Over medium-high heat, cook the onion in the large skillet for 5 minutes

5. Add in the bell peppers, season with cumin and salt & pepper, and cook for 15 minutes (if the pan gets a little dry, add in extra olive oil or water)

6. In a separate skillet, over medium heat, cook corn and black beans until heated through (if you're using the frozen corn like I am, be sure to defrost beforehand so all ingredients are starting off at the same temperature)

7. Cook rice as directed on packaging (if you noticed from my picture, I opted to take the lazy route today and used frozen brown rice)

8. Add about 1 cup of rice to each of the bowls and evenly distribute the peppers & onion and corn & black bean mixes

9. Top with a sprinkle of cheese, lime wedge, and salsa (if you're not eating them right away, store the salsa on the side)

10. Enjoy!

I love how simple and fast this recipe is - it takes me under an hour to prep! Also, the flexibility is amazing, so many options for additional toppings! If I was eating this meal at home, I would also top with sliced avocado or guacamole but since I’m transporting them to work, I opted to skip the green (side note: if anyone has a good tip on how to keep avocado or guacamole fresh/not brown for meal prep send it my way! I feel like I’ve tried it all and nothing seems to work for me).

Also, I prefer to use glass bowls for my meal prep. During the move I made the conscious decision to switch over from plastic food storage containers to glass. Currently loving these glass Pyrex bowls! You can find them everywhere, but I found that Amazon has the best prices. 

xoxo, me

PS - you may have realized that I don't have exact measurements for this recipe. Unless I'm baking, I tend to just *go with the flow* while cooking. I tried my best to include approximate measurements for those less daring. :)