I made these burrito bowls last week for the first time, and quickly fell in love with how quick and easy these are to prep! It didn’t hurt that my husband LOVED them just as much as I did. It’s always tough to find something we both agree on… well, more like something he actually tells me he likes (he know to never question my cooking!).

You can prep these on the weekend, and they keep very well throughout the week. I ate mine cold, but if you want to reheat them you’ll want to keep the salsa/pico de gallo separate, and add after heating.

Yields 5 burrito bowls

Ingredients: 
1 Tbsp. olive oil
20oz lean ground turkey
2.5 cups black beans, drained and rinsed
2.5 cups quinoa, cooked
2.5 cups salsa or fresh pico de gallo
1/3 cup cilantro, chopped
1 lime, cut into wedges
1¼ avocado, sliced (optional) 

Directions: 

1. Add 1 Tbsp olive oil to a pan over medium heat
2. Add 16 oz ground turkey to the pan, breaking up turkey with a spatula. Cook until no longer pink
3. Season with low sodium taco seasoning or Flavor God Taco Tuesday seasoning, remove from heat and set aside to cool
4. Portion out cooked turkey into 5 meal prep containers (like the ones here)
5. Drain and rinse black beans, and portion ½ cup into each meal prep container
6. Portion ½ cup cooked quinoa into each meal prep container
7. Portion ½ cup salsa or pico de gallo into each meal prep container
8. Top each container with 1 Tbsp. chopped cilantro and a lime wedge
9. Option to add ¼ of a sliced avocado

ENJOY!

Fixate containers: ½ purple, 1 red, 2 yellow, 1 tsp (1 blue optional)