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- 1 cup brown rice, cooked - 1 cup black beans, rinsed and drained - 4 large eggs - 1 cup cherry tomatoes, halved - 1 ripe avocado, diced - ½ medium onion, finely diced - 1 bell pepper, diced (choose any color that you prefer) - ½ cup corn kernels (fresh or frozen) - 1 teaspoon smoked paprika - 1 teaspoon ground cumin - Salt and pepper, to taste - ¼ cup fresh cilantro, chopped (optional) - Lime wedges for serving To make your meal-prep breakfast burrito bowls shine, start with these main ingredients. Brown rice serves as a hearty base. Black beans add protein and fiber. Eggs give you a rich, savory flavor. Cherry tomatoes and avocado bring freshness and creaminess. Now, let’s add some color and spice with the vegetables and seasonings. Onions and bell peppers provide sweetness when cooked. Corn kernels add a nice crunch. Smoked paprika and ground cumin bring warmth and depth to the dish. Salt and pepper enhance all these flavors. For the finishing touch, consider using optional garnishes. Fresh cilantro adds a bright taste. Lime wedges bring a zesty kick when you squeeze them over the bowl. These simple ingredients create a tasty and balanced meal that you can enjoy throughout your busy week. {{ingredient_image_2}} To cook brown rice, rinse one cup under cold water. This removes excess starch. In a pot, add the rice and two cups of water. Bring it to a boil over high heat. Once boiling, reduce the heat to low and cover. Let it simmer for about 45 minutes. Turn off the heat and let it sit for 10 minutes. Fluff the rice with a fork, then set it aside. For perfect sautéing, heat a skillet over medium heat. Add a drizzle of olive oil. Once hot, toss in the diced onion and bell pepper. Cook for about 5-7 minutes. Stir often, letting them soften and become fragrant. If you want extra flavor, add a pinch of salt while cooking. This helps draw out the moisture. Crack four large eggs into a mixing bowl. Add one teaspoon of smoked paprika, one teaspoon of ground cumin, and a pinch of salt and pepper. Whisk the mixture until it's blended well. Pour it into the skillet with the cooked vegetables. Stir gently with a spatula. Cook for about 3-4 minutes until the eggs are set but still moist. Start each bowl with a layer of cooked brown rice at the bottom. Next, add a layer of rinsed black beans. Then, scoop in the egg and vegetable mix. Top each bowl with halved cherry tomatoes, diced avocado, and corn kernels. Arrange these toppings in a colorful way. If you like, sprinkle chopped cilantro on top for extra flavor. After assembling, secure the lids on your meal-prep containers. Place the bowls in the refrigerator. They will stay fresh for up to four days. For easy meals, simply grab a bowl when you're hungry. Enjoy your healthy breakfast burrito bowls any day of the week! Efficient cooking saves time and energy. Start with cooking the brown rice first. It takes about 15 minutes. While it cooks, you can chop your veggies and prep the eggs. Sauté the onion and bell pepper in a skillet. This method uses one pan, which cuts down on cleanup. You can cook the eggs in the same skillet after the veggies. This keeps flavors together and makes your meal more tasty. These breakfast burrito bowls are not just delicious; they are also healthy. Each bowl has about 400 calories. The brown rice gives you fiber and energy. Black beans add protein and more fiber. Avocado provides healthy fats, while veggies add vitamins. These bowls are balanced and will keep you full through the morning. A colorful meal looks more appetizing. Layer your ingredients in the bowl to show each color. Start with rice, then add black beans, followed by eggs, and top it with tomatoes and avocado. This makes each layer visible and fun to eat. Adding lime wedges on the side gives a fresh look too. When you serve these bowls, guests will be impressed! Pro Tips Use Fresh Ingredients: Opt for fresh vegetables and ripe avocados for the best flavor and nutrition in your breakfast burrito bowls. Customize Your Spices: Feel free to adjust the spices according to your taste. Add chili powder for heat or oregano for an Italian twist. Storage Tips: Use airtight containers to keep your meal-prep bowls fresh. They can last up to 5 days in the refrigerator. Reheating Advice: When ready to eat, reheat in the microwave for about 1-2 minutes. Squeeze some lime juice on top for added flavor! {{image_4}} You can swap the eggs with protein like chicken or tofu. Tofu works well for a plant-based option. Simply cube and sauté it until golden. For chicken, use cooked, shredded pieces. Both choices keep the meal tasty and filling. To make it more veggie-friendly, add extra vegetables. You can include spinach, zucchini, or even kale. Legumes like lentils or chickpeas are also great to boost protein. They add texture and make the bowl heartier. You can change the spice level to suit your taste. Add chili powder for heat or cayenne for a kick. If you love smoky flavors, increase the smoked paprika. Experiment with herbs like oregano or cilantro for fresh notes. This way, you can create your perfect breakfast burrito bowl! To keep your breakfast burrito bowls fresh, use airtight containers. Glass or BPA-free plastic containers work well. Choose containers that can hold all your layers without squishing them. Make sure to leave some space at the top to prevent spills when you close the lid. Store your bowls in the fridge for easy grab-and-go meals. If you want to make burrito bowls ahead, freezing is a great option. Cool the bowls completely before freezing. This helps to prevent ice crystals. For best results, use freezer-safe containers or zip-top bags. Label each container with the date. You can store them for up to three months. When ready to eat, you can thaw overnight in the fridge for easy reheating. To reheat your burrito bowls, you can use the microwave or stovetop. If using a microwave, remove the lid and heat for 1-2 minutes. Stir halfway through to ensure even heating. For stovetop reheating, place the bowl in a skillet over low heat. Add a splash of water to keep it moist. Stir until everything is warm. Enjoy your tasty meal! Meal-prep breakfast burrito bowls last about 4-5 days in the fridge. They stay fresh when stored in airtight containers. If you want to freeze them, they can last up to 3 months. Just remember to let them cool before sealing and freezing. When you're ready to eat, thaw them overnight in the fridge. Yes, you can make this recipe vegan. Replace the eggs with scrambled tofu or chickpea flour. You can also add extra veggies for protein. Use nutritional yeast for a cheesy flavor. The rest of the ingredients work well, so feel free to mix and match. You can get creative with toppings for your burrito bowls. Here are some ideas: - Salsa or pico de gallo - Shredded lettuce - Jalapeños for heat - Sour cream or vegan yogurt - Cheese or vegan cheese - Hot sauce for extra flavor These toppings add variety and make your meals more exciting! This blog post detailed how to create delicious meal-prep burrito bowls. We covered the key ingredients like brown rice, black beans, and fresh veggies. I shared easy instructions for cooking, sautéing, and assembling. Then, we explored tips for meal prep and impressive presentations. You can customize these bowls with various proteins and spices, plus learn the best storage methods. Now, you can enjoy tasty burrito bowls any day of the week!

Meal-Prep Breakfast Burrito Bowls

A delicious and nutritious breakfast option that can be prepared in advance for easy grab-and-go meals.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 cup brown rice, cooked
  • 1 cup black beans, rinsed and drained
  • 4 large eggs
  • 1 cup cherry tomatoes, halved
  • 1 ripe avocado, diced
  • 0.5 cup corn kernels (fresh or frozen)
  • 0.5 medium onion, finely diced
  • 1 bell pepper diced (choose any color that you prefer)
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • to taste salt and pepper
  • 0.25 cup fresh cilantro, chopped (optional)
  • lime wedges for serving

Instructions
 

  • Begin by cooking the brown rice according to the package instructions. Once done, remove from heat and set aside to cool slightly.
  • In a large skillet, drizzle a bit of olive oil and heat over medium heat. Add the diced onion and bell pepper, sautéing for about 5-7 minutes, or until the vegetables become tender and fragrant.
  • While the onions and peppers are cooking, crack the eggs into a mixing bowl. Add the smoked paprika, ground cumin, a pinch of salt, and freshly cracked pepper. Whisk these together until well-blended.
  • Pour the whisked egg mixture into the skillet with the sautéed vegetables. Use a spatula to gently stir and cook until the eggs are fully set but still moist, approximately 3-4 minutes. Once done, remove the skillet from heat.
  • Prepare your meal-prep containers by starting each bowl with a generous layer of the cooked brown rice at the bottom.
  • On top of the rice, add a layer of the rinsed black beans, followed by the vibrant egg and vegetable mixture.
  • Next, adorn each bowl with halved cherry tomatoes, diced avocado, and corn kernels, arranging them in a colorful manner.
  • For a finishing touch, sprinkle chopped cilantro over the top if desired, and include lime wedges in each container to add a fresh zesty flavor when ready to eat.
  • Finally, secure the lids on the bowls and place them in the refrigerator. This will keep your delicious breakfast burrito bowls fresh and ready for easy grab-and-go meals throughout the week.

Notes

For an appealing look, layer the ingredients in the meal prep containers so that each colorful component is visible.
Keyword breakfast, burrito bowls, meal prep