Layers of flavor and tons of yummy toppings for a happy belly.
Of all my meal prep recipes, I have to say that this one is my favorite.
Whether you like beef or chicken, sweet potatoes or beans, rice or quinoa… this meal can be made totally to your taste and is awesome whether you’re paleo, vegetarian, or just trying to eat healthier.
And if you take the time to make your own taco seasoning, the flavors of this dish are awesome. You can see a recipe for that here (and all my rantings about why spices are so important). I also make my own salsa, which makes the best sauce for these Burrito Bowls! You can find that Fresh, Restaurant-Style Salsa here!
These ingredients are my go-to Burrito Bowl components. We don’t eat ground beef very often, but this is my favorite way to prepare it. Roasting the sweet potatoes in the oven is a must, because you’ll get a yummy texture and awesome flavors. And you can never go wrong with some sticky, salty rice.
Spinach is my usual base, but you can make this with chopped romaine lettuce or other vegetables like sautéed mushrooms and peppers. I throw in some avocado for good fats and feta because feta is life.
Instead of using sour cream, try switching to organic plain greek yogurt. I’m telling you right now, you throw some greek yogurt on a taco, in your chili, or on a baked potato, and you’ll be blown away by how much it tastes like sour cream. And its better for you, so… its a win-win. I would not steer you wrong!
And then there’s the salsa. Oh man, its good.
The final touches: a few wedges of lime and a handful of organic corn chips. Squeeze those limes over your whole bowl and everything gets all tangy and delicious.
In case you didn’t know, about 90% of the corn grown in our country is genetically modified. So do yourself a favor and get organic corn chips! My favorite ones are the multigrain ones from Aldi, or the Late July ones at Publix.
Try these out for meal prep next week – there’s no reason to eat boring this year.
Homemade Burrito Bowls Recipe
- 4 ounces organic spinach
- 1 cup dry organic brown rice
- 1 large organic sweet potato
- 1 tbsp organic olive oil
- pinch of salt, pepper, paprika, and garlic powder
- 1 lb organic or grass-fed ground beef
- 2 tbsp homemade taco seasoning*
- 1 hass avocado
- 4 ounces crumbled feta cheese
- 1/4 cup organic greek yogurt
- 1/2 cup AHG salsa* (see notes)
- 1 lime
- organic corn tortilla chips
Heat your oven to 400 degrees. Begin cooking the rice according to package directions. Season lightly with salt and pepper once done.
Meanwhile, wash and chop the sweet potato into bite sized pieces. Place on a lined baking sheet and toss with a tablespoon of olive oil and a sprinkle of salt, pepper, paprika and garlic powder for flavor. Roast the potatoes in the oven for about 20 minutes, or until soft and lightly browned.
Cook the ground beef over medium heat with 2 tbsp of taco seasoning. Once fully cooked, remove from the heat and set aside.
Cut the lime into wedges and the avocado into small chunks. Split your ingredients into 4 burrito bowls. Layer each with 1 ounce of spinach, ¼ of the rice and sweet potatoes, and ¼ cup of ground beef. Sprinkle each bowl with an ounce of crumbled feta and ¼ of the chopped avocado.
Serve each bowl with a tablespoon of greek yogurt, 2 tbsp of salsa, a couple wedges of lime, and a handful of organic tortilla chips. If you’re taking this on the go, keep your spinach and chips separate from the other ingredients until ready to eat!