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veggie burrito bowls in meal prep containers
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Roasted Veggie Burrito Bowls

This roasted veggie burrito bowl recipe makes for the perfect meal prep for your week!
Prep Time20 mins
Cook Time15 mins
Course: lunch
Cuisine: Mexican
Keyword: lunch, lunch bowl, lunch ideas, meal prep
Servings: 4 servings
Calories: 373kcal

Equipment

  • Sheet pan
  • Meal prep containers

Ingredients

  • 2 corn on the cob tips cut off
  • 2 poblano peppers halved and seeded
  • 1 can black beans
  • 1 packet Mexican or Spanish style rice
  • 3 tomatoes diced
  • 1/2 red onion diced
  • 2 juiced limes separated
  • Salt & pepper
  • Olive oil spray

Instructions

  • Preheat the oven to 400 degrees.
  • Place the corn and the halved poblano peppers (cut side down) on a sheet pan.
  • Spray the tops with olive oil and season with salt and pepper.
  • Roast in the oven for 15 minutes.
  • Mix together the diced tomato, red onion, and juice of one lime in a small bowl. Season with salt and pepper then set aside.
  • While the veggies are roasting, prepare the Mexican or Spanish style rice per packaged instructions.
  • Dump a can of black beans into a sauce pan and turn the heat on medium-low. Add the juice of one lime, and season with salt & pepper. Stir, then continue to simmer until the black beans are heated through.
  • When the veggies are done, slice up the poblano peppers then shuck the corn using a knife and a large bowl (pictured above).
  • In four containers, split up the rice, black beans, poblano peppers, corn, and pico de gallo.

Notes

Calories will vary based on the type of Mexican or Spanish-style rice you decide to buy. My favorite is the Chipotle Tomato rice from Banza.