MEAL PREP SUNDAY EP 12: BURRITO BOWL

Name: MEAL PREP SUNDAY EP 12: BURRITO BOWL
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 1 large sweet potato diced 1cm cubes; 2 + 1 tsp olive oil; 1 + 1 tsp cumin; 1 + 1 tsp smoked paprika; 1 tsp garlic powder; 1 onion diced; 1 cup corn; 3 cups black beans; 2 cups cooked rice (I used jasmine brown rice); 1/4 purple cabbage shredded; 1 tbsp lime juice; salt to taste; 1/2 cup fresh cilantro; 1 lime juiced (3 tbsp); 1 cup yogurt; 1 garlic clove; jalapenos to taste (optional)

7 steps

Prep:20minCook:30min

This delicious and nutritious Burrito Bowl recipe will be a party for your taste buds and your microbiome! With over 10 unique plants, this bowl packs lots of plant diversity and a wide range of nutrients to fuel your body. This recipe is loaded with fibre, which is essential for maintaining a healthy digestive system. It's also rich in antioxidants from colourful veggies and spices. Black beans are a great source of plant-based protein, making this bowl a satisfying meal that will keep you full and energised. Overall, this plant-based Burrito Bowl is a nutritious and delicious way to fuel your body, and by meal-prepping it in advance, you're setting yourself up for success in the week ahead. Make sure to give it a try, and let me know what you think!

Updated at: Thu, 17 Aug 2023 12:04:32 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories798.5 kcal (40%)

Total Fat9.5 g (14%)

Carbs143.9 g (55%)

Sugars13.9 g (15%)

Protein39.7 g (79%)

Sodium287.5 mg (14%)

Fiber28.1 g (100%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1sweet potato

large, diced 1cm cubes

3 tspolive oil

2 tspcumin

2 tspsmoked paprika

1 tspgarlic powder

1onion

diced

1 cupcorn

3 cupsblack beans

2 cupsrice

cooked, I used jasmine brown rice

0.25purple cabbage

Sauce

½ cupfresh cilantro

1 cupyogurt

Instructions

Step 1

Preheat the oven to 390F (200C).

Step 2

Combine the sweet potato, 2 tsp olive oil, 1 tsp cumin, 1 tsp paprika. Cook in the oven for 30 minutes.

Step 3

Blend all the sauce ingredients until smooth. Set aside.

Step 4

To a pan on medium heat, add 1 tsp olive oil, and the onions and cook for 3 minutes.

Step 5

Add the corn, 1 tsp cumin, 1 tsp paprika, garlic powder and a pinch of salt. Cook for a couple of minutes. Add the black beans and cook for 5 minutes.

Step 6

Using a vegetable peeler, shred the cabbage. Add to a bowl with a pinch of salt, 1 tbsp lime juice and massage using your hands.

Step 7

Divide the rice, sweet potatoes, beans, and cabbage into 4 containers. Keep the sauce separate until ready to eat. Enjoy!

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