Tofu Burrito Bowl Meal Prep
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 serving Success Quinoa Tri-Color 1/4 cup 2.5 serving tofu-nasoya extra firm cubes (by MAGELLAN1) 1 can (303 x 406) Yellow Sweet Corn, Canned 2 serving Tomatoes, Roma, Fresh, 1 Med 1 cup, chopped Onions, raw 1 cup, chopped Green Peppers (bell peppers) 1 serving cumin ground .5 tsp (by MAKERSGIRL) .25 tsp Garlic powder .25 tsp Chili powder .25 tsp Onion powder .25 tsp Paprika 1 tsp Lime Juice - ReaLime 100% Lime Juice 1 1tsp Olive Oil 1 serving Hass Avocado Fresh (1/2 of Avocado) 1.5 cup Old el Paso Refried Beans - Fat Free
In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
Heat olive oil in a large stockpot or Dutch oven over medium high heat. Add ground chicken, chili powder, garlic powder, cumin, oregano, onion powder and paprika; season with salt and pepper, to taste.
Cook until chicken has browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
Divide rice into meal prep containers. Top with ground chicken mixture, black beans, corn and pico de gallo
Serving Size: Makes 4 Meals
Number of Servings: 4
Recipe submitted by SparkPeople user HARLEYSIBER.
Heat olive oil in a large stockpot or Dutch oven over medium high heat. Add ground chicken, chili powder, garlic powder, cumin, oregano, onion powder and paprika; season with salt and pepper, to taste.
Cook until chicken has browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
Divide rice into meal prep containers. Top with ground chicken mixture, black beans, corn and pico de gallo
Serving Size: Makes 4 Meals
Number of Servings: 4
Recipe submitted by SparkPeople user HARLEYSIBER.
Nutritional Info Amount Per Serving
- Calories: 353.6
- Total Fat: 9.8 g
- Cholesterol: 0.0 mg
- Sodium: 611.9 mg
- Total Carbs: 51.3 g
- Dietary Fiber: 12.6 g
- Protein: 17.4 g
Member Reviews