This post is sponsored by Potatoes USA, but all opinions are my own.
Here’s what I know: When I have nutritious food prepped & waiting for me in the fridge, I eat it. So even though I’m not a hard core “meal-prepper” making a bunch of meals on the weekend for the week ahead, I do like to do a little prep & planning.
For example, I like to have my fruits & veggies clean, cut & ready for the week so I can easily snack on them or toss them into smoothies, salads, and stir-fries.
Another example of some easy prep are my “Meal Prep Potato Burrito Bowls.” They are the perfect make-ahead meal for lunch or dinner during a busy week. You can make a few of these to keep in the fridge so you’ll have a craveable, nutritious meal ready & waiting for you.
I use potatoes in my burrito bowl because they are a nutrient-dense vegetable that provide the energy + potassium + vitamin C to fuel your day. And for me, fuel my jump rope sessions.
Potatoes are especially important in an active lifestyle because they are a nutrient-dense carbohydrate. Carbohydrates are the primary fuel for your brain, key source of energy for muscles, and important for optimal physical & mental performance.
If you’re looking to do a little easy meal prep, give these Meal Prep Potato Burrito Bowls a try! Here’s the recipe…
Meal Prep Potato Burrito Bowls
They are the perfect make-ahead meal for lunch or dinner during a busy week. Make a few of these to keep in the fridge so you’ll have a craveable, nutritious meal ready & waiting for you.
Makes 4 servings (four 3-cup containers)
Prep Time: 15 minutes; Cook Time: 20 minutes
- 2 russet or yellow potatoes
- 2 tablespoons olive oil
- 2 tablespoons taco seasoning
- 1 can (15 ounce) black beans, rinsed/drained
- 4 cups shredded green or purple cabbage
- 2 cups chopped tomatoes
- 1 cup shredded cheddar cheese
- 1/2 cup chopped fresh cilantro
- 1 jalapeño, thinly sliced
- 1 lime, quartered
- Preheat oven to 400° F.
- Wash potatoes and cut into 1” cubes.
- Toss potato cubes with olive oil and taco seasoning and bake for 20 minutes, flipping midway, until potatoes are tender & golden.
- While potatoes are cooking, start assembling the meal containers by evenly splitting beans, cabbage, tomatoes, cheese, cilantro, jalapeño, and lime into four 3-cup containers with lids.
- When potatoes are done, remove from the oven, and let cool for 10 minutes. Add cooled potatoes to containers, cover, and store in fridge for up to 5 days.
- Squeeze lime over burrito bowl before eating. Enjoy the burrito bowl at room temperature or pull out potatoes & beans to warm in the microwave for 30-45 seconds and return to the container. Eat as-is or serve over chopped romaine lettuce.