Meal Prep: Vegetarian Burrito Bowl

It’s officially been 3 months since I’ve started meal prepping! I’m currently on week 13 and I’ve decided to challenge myself by going vegetarian for the week! By going vegetarian I’m challenging myself to find other ways to eat protein and am also adding a lot more vegetable variety in my meals. This week’s lunch is a Chipotle-inspired vegetarian burrito bowl. Although a majority of the bowl is vegetables, it’s surprisingly filling! For dinner, a simple salad, recipe/ingredients on my Instagram!

There are a few more ingredients on the shopping list for this week, but don’t let that discourage you. My groceries only costed $26 this week! Produce is super affordable!

Ingredients (5 servings):
– 1 block of extra firm tofu, drained
– 1 cup of uncooked brown rice 
– 1 lemon
– 1 lime
– 1 stalk of cilantro, diced
– 1 red bell pepper, julienned
– 1 green bell pepper, juilenned
– 1 large tomato, diced
– 1/2 white onion, diced
– 1/2 red onion, julienned
– 1/2 stalk of romaine lettuce, cut into shredded lettuce
– 1 can of unsalted corn
– 6 minced garlic cloves
– 1 tsp oregano
– 1 tbsp cumin
– 1 tbsp soy sauce
– 1/2 tbsp garlic salt
– 1 tbsp chipotle garlic seasoning
– Pepper to taste
– Extra garlic salt to taste
– Olive oil

– Cook the brown rice
– Drain & dry tofu for at least an hour, then break into crumb sized bites with your hands
– Rinse romaine lettuce thoroughly before cutting, then set aside to dry
– Drain canned corn, rinse in separate bowl and set aside

– Squeeze 1/4 a lemon and 1/2 a lime over rice
– Add half of diced cilantro to rice
– Mix rice thoroughly, then taste
– Squeeze the other 1/4 of lemon if you want a zestier taste

– Dice tomatoes and white onion
– Throw tomatoes, onions, and theo ther half of the diced cilantro into a bowl
– Squeeze other half of lime into bowl and mix

– Heat up pan and lightly oil with olive oil
– Once pan is hot, throw in 3 minced garlic cloves
– Throw in the crumbled tofu once garlic is fragrant
– Toss in the cumin, oregano, soy sauce, chipotle garlic seasoning, garlic salt, and pepper
– Stir thoroughly until tofu is fully cooked to your preference
– Set tofu aside, and throw in the rest of the minced garlic
– Once fragrant, toss in the julienned red bell pepper, green bell pepper, and red onion
– Add light garlic salt to taste and stir until vegetables are cooked to your preference
– Throw the cooked tofu back into the pan and mix thoroughly

– Use about ~1/2 cup of the cilantro brown rice per container
– Divide the shredded lettuce, corn, pico de gallo, and tofu sofritas evenly among the 5 containers
– Optional: top off with low-fat shredded cheese and guacamole just like Chipotle!

**Tip: You can definitely replace the tofu with a meat/protein of your choice. Get creative! 🙂


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