Rachel's Quick & Delicious Hearty Burrito Bowls for Meal Prep!

cleanfoodcrush.com

Rosebud

2 cups cooked quinoa, or cooked brown rice

1 cup frozen, or homemade fire-roasted organic sweet corn, thawed

1 (15 oz. can) organic black beans, drained and rinsed

lime wedges, to garnish

jalapeno slices to garnish

subheading: Picco de Gallo:

2 cups chopped fresh tomatoes

1 small white onion, diced

1 to 2 jalapeños, seeded and chopped

a good handful of fresh cilantro leaves, chopped

juice and zest of 1 lime

sea salt and freshly ground black pepper, to your taste

subheading: Burrito meat:

2 lbs ground turkey or grass-fed beef

1 Tbsp olive or avocado oil

1 (15 oz. jar) fire-roasted diced tomatoes, with juice

1 cup organic tomato sauce

2 tsp chili powder

2 tsp ground cumin

½ tsp ground coriander seed

1 tsp onion powder

1 tsp paprika

sea salt and pepper to taste, about ¼ teaspoon each

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