Mexican Burrito Bowls

This is a very quick and easy meal prep that can be changed up to different diets. Take out the ground beef (or sub the ground beef for a meat substitute) and it can be vegetarian, go even further and change up the cheese for vegan or omit it for a great vegan meal.

This recipe that I provided can also be tailored to different spicy tolerance levels. I eat spicy food on the regular, so i think this is pretty mild. Play with the spice level to your liking though.

This pairs great with my Creamy Avocado Jalapeno Sauce! I also love the sauce with some chips as a snack. There is no dairy in the sauce, but if you find that it is too spicy, you could add a little sour cream to mellow it out. You will find that as the sauce sits the flavors will continue to develop. Don’t be surprised if 3 days later it’s more spicy.

Burrito Bowl:

Ingredients:

1 cup quinoa

2 cups chicken or vegetable stock

1 pound ground beef (I used 90/10)

2 red peppers, roasted

3 roma tomatoes

2 sweet potatoes, cubed

10 ounces fresh spinach

1 15.5 ounce can black beans

Cotija cheese, to taste

Cilantro, for garnish

Seasonings:

2 teaspoons salt

2 teaspoons pepper

2 teaspoons chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon cumin

1 teaspoon coriander

1 teaspoon chipotle chili powder

½ teaspoon cayenne powder (to taste)

2 tablespoon lime juice

1 tablespoon tomato paste

Instructions:

Cook quinoa with vegetable to chicken stock according to package instructions. Set aside to cool when cooked.

Place sweet potatoes on a lined and oiled baking sheet and roast in a 425-degree oven for 30 minutes, flipping halfway through. Set aside to cool when cooked.

In a very large pan over medium high heat, cook ground beef (If you are using 80/20 ground beef you may have to drain some fat). When the beef is almost done, add the spinach to wilt down and add the can of beans. When the spinach is wilted, add all the spices. Cook for 2 to 3 minutes more. Remove form heat and cool slightly.

Dice tomatoes.

When all the components are completed, mix into a large bowl. Add more salt to taste.

When serving top with cheese and cilantro. Serve along with creamy avocado jalapeno sauce and tortillas and/or tortilla chips.

Makes 4 Lunches

Creamy Avocado Jalapeno Sauce:

Ingredients:

2 large avocados

3 jalapenos, deseeded

Small head garlic

1 medium sized white onion

1/2 bunch cilantro

27 ounce can whole tomatillos

1 tablespoon salt

½ tablespoon pepper

½ tablespoon cumin

Instructions:

Heat oven to 425 degrees. Cut the top of the garlic, place on baking sheet. Half the onion, place on baking sheet. Roast in oven for about 20 to 30 minutes, until garlic and onion are soft and slightly browned. Remove from oven and let cool for about 10 minutes. Pop garlic out of cloves and remove outer layers from onion.

Drain tomatillos and add to blender with the remaining ingredients. Blend on high speed until a smooth mixture is formed. Thin out with some water if desired.

Transfer into a mason jar or airtight container. Will keep for 2 weeks.