Meal Prep Potato Burrito Bowls

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

INGREDIENTS 

• 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

DIRECTIONS

1. Preheat oven to 400° F.
2. Wash potatoes and cut into 1” cubes.
3. Toss potato cubes with olive oil and taco seasoning and bake for 20 minutes, flipping midway, until potatoes are tender & golden.
4. 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.
5. 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.
6. 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.