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beef burrito bowl prepped in a bowl topped with avocado, lime, pico de gallo and lettuce

Meal Prep Burrito Bowls: Lunches Ready in 15 Minutes!

  • Author: Jen Lopez
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 1x
  • Category: Main Dishes
  • Cuisine: Mexican
  • Diet: Gluten Free

Description

These ground beef burrito bowls are one of the meals I make the most often during my meal prep sessions. This recipe has so many variations and truly can fit into so many dietary preferences. Not only is this beef burrito bowl low carb and paleo, it's also gluten-free and dairy-free.


Ingredients

Scale

For the meat mixture:

  • 1 pound lean ground beef - I use 96/4 or 90/10
  • 1 cup chopped white onion
  • 1 4 ounce can of diced green chiles
  • 2 tablespoons taco seasoning
  • salt & pepper to taste

For the bowl:

  • 1 16 ounce bag of riced cauliflower
  • 1 large tomato
  • 1 large avocado
  • 1/2 cup white onion, chopped
  • 1 4 oz can sliced black olives
  • juice of 1 lime
  • cilantro, lime wedges and shredded lettuce for garnish
  • salt and pepper to taste

Instructions

For the meat mixture:

  1. Spray a pan with a little oil spray (I love the one from Primal Kitchen Foods) and set on medium high heat. Add chopped onion and sauté about 2 minutes.
  2. Add ground beef,  taco seasoning and diced chiles to pan and cook until meat is no longer pink, breaking into crumbles. Once cooked, set aside.

For the bowl:

  1. Heat cauliflower rice according to package direction or if using your own riced cauliflower, heat in a microwave safe bowl with 1 tablespoon water for about 5 min. Add salt and pepper and lime juice to the riced cauliflower and stir to combine.
  2. While cauliflower is heating, chop tomatoes, onion and cilantro. Mix these ingredients together in a small bowl to form pico de gallo (mix of tomato, onion and cilantro)
  3. Begin layering your beef burrito bowls into 4 dishes. Place cauliflower rice on the bottom, top with ground beef, then tomato, olives, pico de gallo and a quarter of the avocado. (I typically save the avocado for the morning of to keep it fresh)
  4. Enjoy immediately or save in the fridge to use as meal prep!

Notes

*nutrition facts listed are for the version as written in the recipe. Nutrition facts may differ with different ingredients


Nutrition

  • Serving Size: 1 burrito bowl
  • Calories: 337
  • Fat: 16.7
  • Carbohydrates: 18.9
  • Fiber: 8.1
  • Protein: 28.6

Keywords: paleo, meal prep, whole30, low carb