Versatile base with rice, protein, beans, and veggies for building customizable burrito bowls throughout the week.
# What You Need:
→ Grains
01 - 2 cups cooked white or brown rice
→ Beans
02 - 1 can (15 oz) black beans or pinto beans, drained and rinsed
→ Protein
03 - 2 chicken breasts, cooked and chopped
04 - 1 lb ground beef or turkey, cooked and seasoned
05 - 14 oz firm tofu, pressed and cubed
→ Vegetables
06 - 1 red bell pepper, diced
07 - 1 cup corn kernels
08 - 1 cup cherry tomatoes, halved
09 - 0.5 red onion, finely diced
10 - 1 cup shredded lettuce or chopped romaine
→ Toppings
11 - 1 cup shredded cheddar or Mexican cheese blend
12 - 0.5 cup salsa or pico de gallo
13 - 0.5 cup sour cream or Greek yogurt
14 - 1 avocado, sliced or mashed
15 - 0.25 cup fresh cilantro, chopped
16 - Lime wedges for serving
→ Seasonings
17 - 1 tablespoon olive oil
18 - 1 teaspoon ground cumin
19 - 1 teaspoon chili powder
20 - 0.5 teaspoon smoked paprika
21 - Salt and pepper to taste
# How To Make:
01 - Cook rice according to package instructions. Fluff and let cool slightly before dividing into containers.
02 - For chicken: Season with cumin, chili powder, smoked paprika, salt, and pepper. Cook in a skillet with olive oil until fully cooked, then chop. For ground meat: Brown in a skillet with olive oil and seasonings until fully cooked and drain excess fat. For tofu: Toss cubes in olive oil and seasonings, then pan-fry until golden.
03 - Sauté beans with a splash of olive oil, cumin, and chili powder for 2 to 3 minutes to warm through and infuse seasonings.
04 - Chop all vegetables uniformly and prepare topping components. Keep ingredients separate for optimal freshness during storage.
05 - Divide rice, beans, protein, and vegetables into 4 airtight containers, storing each component separately to maintain freshness. Store toppings in individual small containers.
06 - Reheat base components as desired, then add fresh vegetables and toppings immediately before serving for optimal texture and flavor.
