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overhead shot of four glass meal prep containers with mix and match burrito bowls
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5 from 1 vote

Mix & Match Meal Prep Burrito Bowls

These mix & match meal prep burrito bowls will help you make four delicious lunches using what you have on hand in your pantry and fridge.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Lunch
Cuisine: Mexican
Servings: 4
Calories: 381kcal

Ingredients

Rub

  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon red pepper flakes

Chicken Burrito Bowls

  • ¾ cup uncooked brown rice
  • 2 large chicken breasts 14 oz approx
  • 2 teaspoons olive oil
  • 2 cups shredded or chopped Romaine lettuce or kale
  • 1 cup cherry tomatoes quartered
  • 7 oz can corn kernels drained and rinsed
  • ½ cup shredded cheese
  • ½ cup salsa

Sweet Potato Burrito Bowls

  • ¾ cup uncooked brown rice
  • 6 cups sweet potatoes cut into ½ inch cubes
  • 1.5 tablespoons olive oil
  • 1 red onion thinly sliced
  • 1 bell pepper thinly sliced
  • 19 oz can black beans drained and rinsed
  • ½ cup greek yogurt or sour cream

Instructions

  • Chicken Burrito BowlsStir together the rub and add half to the rice with cooking liquid. Cook rice according to package directions and allow to cool.
  • Heat oven to 425°F. Toss chicken in olive oil, then sprinkle with the remaining rub and toss to coat evenly.
  • Arrange the chicken on a baking sheet and bake for 10 minutes. Flip, then bake for another 10-15 minutes, until cooked through.
  • Allow chicken to cool and chop into cubes.
  • While chicken is baking, prepare the veggies and cheese.
  • To assemble, divide all ingredients between 4 2-cup capacity storage containers. Store salsa in a separate container and add to the burrito bowls just before serving.
  • Sweet Potato Burrito BowlsStir together the rub and add half to the rice with cooking liquid. Cook rice according to package directions and allow to cool.
  • Heat oven to 425°F. Toss sweet potato cubes in 1 tablespoon olive oil and spice rub, then arrange on a large baking sheet.
  • Bake for 10 minutes.
  • While sweet potatoes are roasting, prepare the onion and bell pepper slices. Toss in remaining 0.5 tablespoon of olive oil, and arrange on a second baking sheet.
  • When the 10 minutes is up, flip the sweet potatoes, and add the bell peppers and onion baking pan to the oven. Bake for another 15 minutes.
  • Allow veggies to cool before assembling. To assemble, divide all ingredients evenly amongst 4 2-cup capacity storage containers. Keep the greek yogurt in a separate small container, until you are ready to serve.

Notes

Both the chicken and sweet potato burrito bowls may be stored in the fridge for up to 4 days.
You may wish to mix completely and heat gently, or they can be served cold.

Nutrition

Serving: 1chicken burrito bowl | Calories: 381kcal | Carbohydrates: 31g | Protein: 34g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 87mg | Sodium: 831mg | Fiber: 3g | Sugar: 3g