meal prep bowl

These vegan burrito bowls are made with spicy tofu and black beans over a bed of rice. Top with with salsa and creamy guacamole for a delicious and easy dinner that&#039;s perfect for meal prep!

Spicy Tofu Vegan Burrito Bowls

canola oil ((or high-heat oil of choice))

onion, (diced)

garlic cloves, (minced)

cumin

chili powder

tomato sauce

adobo sauce ((from a can of chipotle peppers),

hot sauce, (or to taste)

Salt and pepper, (to taste)

rice

Guacamole

Salsa

cilantro scallions

Coat the bottom of a large skillet with 1 tablespoon of oil and place it over medium heat.

When the oil is hot, add the tofu in an even layer. Cook the tofu for about 10 minutes, flipping the pieces once or twice to achieve browning on multiple sides.

Remove the tofu from the skillet and transfer it to a plate.

Add the remaining tablespoon of oil to the skillet, and give it a minute to heat up.

Add the onion to the skillet and allow it to cook, stirring occasionally, until it just begins to brown, about 10 minutes.

Stir in the garlic, cumin, and chili powder. Cook everything for about 1 minute more, stirring constantly to avoid burning.

Stir in the beans, tomato sauce, adobo sauce, and hot sauce.

Bring the mixture to a simmer and allow it to cook for 5 minutes, until thickened slightly.

Stir in the tofu, cook the mixture for about 1 minute more, then remove the skillet from heat.

Season the mixture with salt and pepper to taste, and adjust any other seasonings to your liking.

Divide the rice among 4 bowls, then top it with the tofu mixture, guacamole, salsa, cilantro and/or scallions.

Serve.

These chicken fajita meal prep bowls are the low carb version of regular chicken fajitas. High in proteins and fats, and great for busy people.

Healthy Chicken Fajita Meal Prep Bowl

chicken thighs

lemon juice

red bell pepper

yellow bell pepper

green bell pepper

onion

olive oil

garlic,

tsp chilli powder

paprika

cumin powder

black pepper and salt

Mix chili powder, red pepper, cumin, a dash...

Mix chili powder, red pepper, cumin, a dash black pepper, and salt, and set aside.

Cut chicken thighs into thin strips. Then, add...

Cut chicken thighs into thin strips. Then, add half of the seasoning, garlic, lemon juice and a dash of salt to them.

Heat olive oil in a pan and add...

Heat olive oil in a pan and add chicken strips. Cook for 10 minutes or until fully cooked.

Now, remove the chicken, add sliced onions and...

Now, remove the chicken, add sliced onions and bell peppers, and the rest of the seasoning. Stir fry for 5-minutes.

Meanwhile, preheat oven to 390 degrees F (200...

Meanwhile, preheat oven to 390 degrees F (200 degrees C).

Place Brussel sprouts in a single layer on...

Place Brussel sprouts in a single layer on the baking sheet, spray with olive oil, season with salt and black pepper. Bake for 20 minutes.

https://mediavine-res.cloudinary.com/video/upload/lek9udq2khkovd5glgge.mp4

If you're a fan of meal prepping, try these low carb chicken fajita meal prep bowls. They are a good source of protein and great for packing up for work.

Healthy Chicken Fajita Meal Prep Bowl (Low-carb)

This sweet potato bowl is topped with crispy chipotle tofu and a creamy cilantro jalapeños sauce. It is bold, satisfying, and easy to prep for a nourishing meal.

High-Protein Chipotle Sweet Potato Bowl

sweet potato (about 500 g total)

oz extra-firm tofu

yeast

chipotle in adobo sauce

tbsp reduced-sodium tamari

tbsp smoked paprika

garlic powder

cornstarch

dairy-free yogurt (I use soy)

cilantro

lime juice

jalapeño

sea salt (pinch,

onions

avocado (diced)

lime slices

Preheat the oven: Preheat to 400 F (205 C) fan-forced. Line 2 trays with baking paper.

Bake the sweet potatoes: Slice sweet potatoes in half lengthwise. Prick the flesh a few times with a fork. Place cut-side down on the first tray and bake on the middle rack for about 45 minutes, or until very soft.

Prep the tofu: Press tofu in a clean kitchen towel to remove excess water. Grate on the large holes of a box grater, then spread on the second tray.

Season the tofu: Add nutritional yeast, chipotle in adobo, tamari, olive oil, smoked paprika, garlic powder, and cornstarch. Toss really well to coat. Spread on the second baking tray.

Bake the tofu: Bake on the top rack for 30 minutes or until crispy, stirring 3 times, until crispy and browned. (see notes)

Blend the sauce: In a small blender, blend yogurt, jalapeño, cilantro, lime juice, and salt until smooth. Refrigerate until ready to serve (it thickens as it sits - see notes).

Assemble: Add 1 sweet potato half to each bowl. Top with crispy chipotle tofu, avocado, and pickled onions. Drizzle with jalapeño sauce. Enjoy!

https://www.youtube.com/watch?v=DM0pYdEOYzs

Fluffy baked sweet potato topped with crispy chipotle tofu, creamy avocado, pickled onions, and a cilantro jalapeño sauce. Bold, satisfying, and meal-prep friendly.

Recipe:

Ingredients
Baked sweet potatoes
- 1 medium sweet potato (about 500 g total)

Crispy chipotle tofu
- 2 tbsp (16 g) cornstarch
- 1/2 tbsp (4 g) garlic powder
- 1 tbsp (7 g) smoked paprika
- 3/4 tbsp (12 ml) olive oil
- 1 tbsp (15 ml) reduced-sodium tamari
- 1/4 cup (60 g) chipotle in adobo sauce
- 1/4 cup (20 g) nutritional yeast
- 14 oz (400 g) extra-firm tofu

Cilantro jalapeños sauce
- sea salt, pinch, to taste
- pickled jalapeño, to taste (I used 1/4 cup)
- 1 tbsp (15 ml) lime juice
- 1/2 cup (8 g) cilantro
- 1/2 cup (120 g) dairy-free yogurt (soy)

To serve
- lime slices
- 1/2 medium avocado, diced
- pickled onions, to taste (I used 1/4 cup)

Instructions
1. Preheat oven to 400°F (205°C) fan-forced. Line 2 trays with baking paper.
2. Bake sweet potatoes: Slice sweet potato in half lengthwise. Prick the flesh a few times with a fork. Place cut-side down on the first tray and bake on the middle rack about 45 minutes, or until very soft.
3. Prep tofu: Press tofu in a clean kitchen towel to remove excess water. Grate on the large holes of a box grater, then spread on the second tray.
4. Season tofu: Add nutritional yeast, chipotle in adobo, tamari, olive oil, smoked paprika, garlic powder, and cornstarch. Toss really well to coat. Spread out evenly.
5. Bake tofu: Bake on the top rack for 30 minutes or until crispy, stirring 3 times, until browned and crisp.
6. Blend sauce: Blend yogurt, jalapeño, cilantro, lime juice, and salt until smooth. Refrigerate until ready to serve (it thickens as it sits).
7. Assemble: Add 1 sweet potato half to each bowl. Top with crispy tofu, avocado, and pickled onions. Drizzle with jalapeño sauce.

Notes
- Stirring the tofu: Stir at least 3 times. Otherwise it can burn on top and stay too soft underneath.
- Oven note (fan-forced vs conventional): If using conventional oven, increase temperature by about 20 C (35 F), rotate tray, and bake until crispy.
- Sauce texture: Sauce thickens in the fridge. If you want it thicker quickly, stir in a little extra yogurt after blending. Leftover sauce is great as salad dressing.

Nutrition (per serving, 3 servings)
- Calories: 693 kcal
- Carbohydrates: 78 g
- Protein: 44 g
- Fat: 29 g
- Sodium: 884 mg
- Fiber: 17 g
- Vitamin A: 1130 IU
- Vitamin C: 72 mg
- Calcium: 945 mg
- Iron: 10 mg

Top 3 meal prep bowl recipes from across the web

The most viewed meal prep bowl recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Spicy Tofu Vegan Burrito Bowls

Healthy Chicken Fajita Meal Prep Bo...

High-Protein Chipotle Sweet Potato ...

Top 3 meal prep bowl recipes from across the web

The most viewed meal prep bowl recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spicy Tofu Vegan Burrito Bowls

Healthy Chicken Fajita Meal Prep Bo...

High-Protein Chipotle Sweet Potato ...

The most viewed meal prep bowl recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine