Meal prepping can seem like a daunting task, but with the right preparation, it can save you time, money, and taste amazing. With a few minutes of prep work, you can easily have a weeks’ worth of meals ready for a quick lunch or dinner. Saving the time to cook during the week also opens up your already busy schedule to spend quality time with your family and friends or more ride time.
Make-Ahead Burrito Bowls
Serves 4
Ingredients
2 cups white rice
4 cups water (for the rice)
½ teaspoon salt
1 clove garlic minced
1/2 small brown onion peeled and finely chopped
1 Tbsp olive oil
1 lb. lean ground turkey or ground beef
1 packet light taco seasoning
¾ cup water
1 (15-oz) can black beans rinsed and drained
1 (15.25-oz) can whole kernel corn drained
1 can Rotel drained
1 large avocado cubed (optional)
1/2 cup shredded cheddar cheese
fresh cilantro for garnish
1) Bring 4 cups of water to a boil in a medium saucepan. Add the salt and rice. Reduce temperature to a light simmer, stir, cover the pot, and turn the heat to low. Let simmer for 17 minutes or until rice is tender and the liquid is absorbed. Fluff the rice with a fork and set aside.
2) In a large skillet, add oil, garlic, and onion. Bring the pan to medium-high heat. Cook onions until they are halfway done. Add in ground turkey or beef and cook until brown. Add the taco seasoning packet and water. Stir in the seasoning and cook until the turkey or beef is completely cooked. Drain any excess fat.
3) In 4 containers, assemble the rice at the bottom, followed by the ground turkey or beef, black beans, corn, and Rotel. Top with avocado, cheese, and garnish.