When I was single, living in my first apartment and working as a copywriter at my first job, Sundays were reserved for meal prepping. I honestly didn’t have much going on back then, so I could enjoy the luxury of taking an entire day to prep meals for the week.

Six years later, I’m married, own a house, have three dogs and am working as a content writer for a marketing/public relations agency. When it comes to the weekend, the obligatory chores are in the mix, but otherwise I just want to relax, curl up with a good book and spend time with my four boys (husband Ed and dogs Cooper, Winston and Beau). Meal prepping just isn’t as fun as it used to be!

My work days are pretty busy, and I typically end up eating at my desk. If I don’t prep meals, I’ll generally order Postmates, which may or may not be the healthiest option. So, in an effort to “be healthy,” last Sunday I bit the bullet and dug out the old Tupperware containers.

I started with a super easy recipe I knew I would look forward to eating each day: Burrito Bowls. When I make a burrito bowl, I think about what I might order from Chipotle and go from there. These bowls feature brown rice + quinoa, a bean/hominy salsa, sautéed poblano peppers + onions and a simple creamy avocado sauce. As far as meal prepping goes, these bowls come together pretty quickly.

Do you lunch prep? Are you interested in lunch prepping? Give it a go and try out these tasty Burrito Bowls!

INGREDIENTS

1 c. uncooked brown rice
1 c. uncooked quinoa
1/2 red onion, diced
1/2 red onion, cut into chunks
1 yellow onion, cut into chunks
3 poblano peppers, cut into chunks
5 cloves garlic, minced
3 - 14.5 oz. cans dark red kidney beans, drained & rinsed
2 - 14.5 oz. cans golden hominy, drained & rinsed
1 serrano pepper, minced
Juice of one lime
1 bunch cilantro, chopped
1 T. olive oil
2 t. cumin powder
2 t. chili powder
1 head of romaine lettuce, shredded
1 - 5.3 oz. container of Greek yogurt
1 - 10 oz. container of Wholly Guacamole Avocado Verde Dip
Salt & pepper, to taste

STEPS

1) Cook the rice and the quinoa according to package directions. Set aside.

2) Drain the beans and hominy and pour into a large bowl. Add the diced red onion, serrano pepper, cilantro and lime juice to the bowl. Season with lots of freshly cracked black pepper + a pinch of salt. Stir well to combine.

3) Heat the olive oil in a large pan over medium-high heat. Add the remaining red onion, the yellow onion, poblano peppers, garlic, cumin and chili. Toss well so the veggies are coated in the spices. Cook for five minutes, stirring occasionally, then reduce heat to medium and cook another five minutes. Remove from heat.

4) In a separate bowl, combine the Greek yogurt with the Avocado Verde Dip. Mix well to combine.

5) Gather your meal prep containers. In each container, add 1/3 c. brown rice, 1/3 c. quinoa, 1/2 c. bean/hominy salsa, 1/3 c. roasted veggies and a handful of shredded lettuce. Drizzle the avocado yogurt dressing over each bowl, or, to make sure the lettuce stays crispy, pour the dressing into separate containers.