Meal Prep Burrito Bowl Base (Print view)

Versatile bowl base with rice, beans, protein, and veggies for easy prep-ahead meals.

# What You'll 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 - or 1 lb ground beef or turkey, cooked and seasoned
05 - or 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 tbsp olive oil
18 - 1 tsp ground cumin
19 - 1 tsp chili powder
20 - 0.5 tsp smoked paprika
21 - Salt and pepper to taste

# Cooking Steps:

01 - Cook rice according to package instructions. Fluff and allow to cool slightly before portioning.
02 - Season selected protein with cumin, chili powder, smoked paprika, salt, and pepper. For chicken: cook in skillet with olive oil until fully cooked, then chop. For ground meat: brown in 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 in skillet with splash of olive oil, cumin, and chili powder for 2 to 3 minutes to warm through and develop flavor.
04 - Dice bell pepper, halve cherry tomatoes, finely dice red onion, and shred lettuce. Prepare all toppings including sliced avocado, chopped cilantro, and other garnishes.
05 - Divide rice, beans, protein, and vegetables into 4 airtight containers, storing each component separately to maintain freshness and prevent flavor transfer. Store toppings in individual small containers.
06 - Reheat base components as desired, then top with fresh vegetables and toppings just before consumption.

# Expert Ideas:

01 -
  • You prep once on Sunday and eat fresh, customizable meals for days without the scramble.
  • Every component stays crisp and flavorful because nothing gets stuck together until you're ready to eat.
  • It genuinely tastes better than takeout, costs a fraction of the price, and adapts to whatever protein or diet you're following.
02 -
  • Never store cooked rice in the same container as beans with liquid—the rice absorbs all the moisture and turns mushy, defeating the entire purpose of meal prep.
  • Avocado is going to brown no matter what, so only slice it on the day you're going to eat it, or you'll watch your pretty bowl turn sad and gray by Friday.
03 -
  • Brown your proteins slightly darker than you normally would—they'll continue to cook very gently as they cool, and it gives you more flavorful, textured pieces instead of bland chunks.
  • Taste your seasonings as you go; if your protein tastes boring, it's easier to fix before containerizing than trying to fix it later when everything's already packed.
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