Burrito Bowls for Meal Prep

Ingredients:

2 lbs (approximately) of boneless meat - chicken breasts or thighs, pork chops or pork loin, or beef sirloin - cut into bite size pieces

2  10-ounce bags of frozen riced cauliflower, steamed in the bags

2  10-ounce pouches of organic black beans (I like “Bean Vivo Baja Black Beans”)

1  16-ounce jar roasted red peppers, drained

1/2 red onion, diced

4 stalks of green onions, separate the green parts from the white and dice

3 cloves of garlic, minced

2 tsp ground cumin

2 tsp oregano

Sea salt and pepper

3-4 tbs olive oil or avocado oil

8 oz Monterrey Jack cheese, shredded (optional)

Directions:

Heat large skillet on medium heat. Once hot, add olive or avocado oil.

Add red onions and white parts of the green onions. Once they are sizzling, after a minute or two, add your meat. Add garlic, cumin and oregano. Season everything with salt and pepper and let cook for about 7-8 minutes, stirring occasionally.

Lay out your meal prep dishes, 6-8, depending on how big you like your portion sizes.  Divide up the riced cauliflower, the beans, and the roasted red peppers between dishes.

When the meat and onions are cooked, divide them up into your meal prep dishes. Top with green parts of green onions. Add shredded cheese if you are using.

When you are ready to eat them, consider adding sliced avocado, jalapeños, or hot sauce.

Notes:

This dish can be made with any meat or even seafood that you like.

The original version of this recipe is designed to utilize pantry ingredients but feel free to add any additional fresh veggies you like. Or omit the meat, add extra veggies and beans and make it vegetarian.

You can substitute low sodium canned beans for the pouches. Pinto or cannellini beans work too.

This meal prep is freezer friendly.