These meal prep bowls are a great way to save you time in the morning and to save your health.
These meals are tasty and easily put together throughout the week.
You’ll be able to save so much time and money for these meals.
I will be focusing on different meats that are pre-prepped meals so that you are able to get the protein you need.
You can also change the meat to your preference.
GREEK CHICKEN RICE BOWL
Ingredients
1 tbsp vegetable oil
1 cup rice
1 3/4 cup water
1 tbsp lemon juice
1 tsp salt
1 tsp dried parsley
1 lb cooked chicken breast or rotisserie
chicken
1/2 cup prepared hummus(optional)
5 olives
1 tomato seeded and chopped (preferably
seedless)
1/4 red onion finely chopped
1/2 cup fresh parsley finely chopped
1/2 cup feta cheese crumbled
2 tbsp olive oil
1 tbsp honey
1 tbsp red wine vinegar
1/2 tsp salt
1 pita bread (optional)
Instructions
Heat the oil in a saucepan over medium heat. Add the rice, stirring constantly, for about one minute.
Add the water, lemon juice, one tea-spoon of salt and dried parsley.
Bring the water to a boil.
Reduce to simmer.
Cover the pan and simmer until the rice is fluffy and the water is fully absorbed, for about 15 minutes.
In a clean bowl, combine the chopped tomato, red onion, parsley, feta cheese, olive oil, red wine vinegar, honey, and salt.
Stir well to combine.
Create a rice bowl by stuffing rice into a bowl for shape and tap onto a plate, or into a container.
Add cooked chicken,olives and hum-mus.
Then pour the feta dressing evenly over the rice. Serve the bowl with lemon wedges and pita(optional).
CHICKEN BURRITO BOWL
Ingredients
1 rotisserie chicken shredded
1 15 oz can black beans drained
1 15 oz can corn drained
Pinch of Adobo
1-2 packages Sazón
1 tbsp Lime Cilantro Sauce
1 tbsp vegetable oil
1 cup white (or brown) rice
1 tsp salt
1 3/4 cup water
2 tbsp taco sauce
1 cup iceberg lettuce shredded
1 avocado diced
4 lime wedges
6 oz medium cheddar cheese shredded
1/2 cup sour cream
4 oz can sliced jalapeños drained
Instructions
In a large saucepan add the shredded chicken, black beans, corn, Sazón and Cilantro sauce.
Mix well, cover and heat over medium-low heat until simmering.
Meanwhile, heat the oil in a separate saucepan over medium-high heat.
Add the rice and cook, stirring often, for a couple of minutes until rice is fluffy.
Add the water, salt and taco sauce and bring to a boil.
Lower the heat, cover and simmer the rice for 15 mins, or until water is absorbed.
For the bowls, add a generous scoop of rice and top with the chicken, beans and corn mixture.
Top with your choice of shredded let-tuce, diced avocado, lime wedge, shredded cheese, sour cream, and sliced jalapeños. Serve.
CARME ASADA BURRITO BOWL
Ingredients
24 oz flank steak
1 lime
1 tbsp light brown sugar
1 tsp salt
1/2 tsp ancho chili powder
1/2 tsp chipotle chili powder
1/2 tsp smoked paprika
1/2 tsp garlic powder
Pinch of Adobo
1-2 packages Sazón
1/2 tsp cumin
1/2 tsp oregano
1/2 tsp cayenne pepper can use up to one teaspoon for more heat 1/4 tsp black pepper
1 tbsp vegetable oil
1 cup rice
1 tsp salt
1 3/4 cups water
1 15 oz can corn drained
1/3 cup fresh cilantro chopped
2 tbsp fresh lime juice
1/2 cup red onion sliced
1/4 cup radishes sliced
1/2 cup white vinegar
2 tbsp sugar
1 tsp salt
1 cup water
1 cup queso fresco or cotija cheese
crumbled
Instructions
Add the sliced red onion and radishes to a large bowl. Stir together one cup of water with 1/2 cup of vinegar, two tablespoons of sugar and one teaspoon of salt. Pour the water and vinegar mixture over the onions and radishes and stir well.
Allow to sit until ready to serve.
Place the Sazón packets, adobo, and lime over both sides of the steak.
Whisk together the brown sugar, the teaspoon of salt, chili powders, garlic powder, cumin, oregano, cayenne pepper and black pepper.
Rub evenly over both sides of the steak.
Leave steak for 30 minutes to marinate.
Leave one burner set to medium and turn all the others to low.
Heat the oil in a saucepan over medium high heat. Add the rice and stir to coat with the oil.
Cook, stirring often for a couple of minutes to fluff the rice.
Add the salt and water.
Stir the rice and bring to a boil. Reduce heat to low and cover.
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