MEAL PREP SUNDAY EP 12: BURRITO BOWL

This delicious and nutritious Burrito Bowl recipe will be a party for your taste buds and your microbiome! With over 10 unique plants, this bowl packs lots of plant diversity and a wide range of nutrients to fuel your body. This recipe is loaded with fibre, which is essential for maintaining a healthy digestive system. It's also rich in antioxidants from colourful veggies and spices. Black beans are a great source of plant-based protein, making this bowl a satisfying meal that will keep you full and energised. Overall, this plant-based Burrito Bowl is a nutritious and delicious way to fuel your body, and by meal-prepping it in advance, you're setting yourself up for success in the week ahead. Make sure to give it a try, and let me know what you think!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 390F (200C).

Step 2

Combine the sweet potato, 2 tsp olive oil, 1 tsp cumin, 1 tsp paprika. Cook in the oven for 30 minutes.

Step 3

Blend all the sauce ingredients until smooth. Set aside.

Step 4

To a pan on medium heat, add 1 tsp olive oil, and the onions and cook for 3 minutes.

Step 5

Add the corn, 1 tsp cumin, 1 tsp paprika, garlic powder and a pinch of salt. Cook for a couple of minutes. Add the black beans and cook for 5 minutes.

Step 6

Using a vegetable peeler, shred the cabbage. Add to a bowl with a pinch of salt, 1 tbsp lime juice and massage using your hands.

Step 7

Divide the rice, sweet potatoes, beans, and cabbage into 4 containers. Keep the sauce separate until ready to eat. Enjoy!

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