meal prep bowls

These Chicken Enchilada Meal Prep Bowls are perfect to spice your up meal prep for lunch or dinner! Just a few ingredients and easy to throw together!

Chicken Enchilada Meal Prep Bowls

olive oil (divided)

garlic (minced)

chicken breast

salt and pepper (to taste)

bell pepper (diced)

onion (diced)

diced tomatoes and green chilies

taco seasoning

taco sized tortillas

enchilada sauce

shredded cheese

In a skillet, heat 1 tbsp of olive oil and garlic over medium heat. Add chicken breast and season with salt and pepper. Cook on each side 6-8 minutes or until chicken is no longer pink. Remove from skillet and shred.

Add remaining olive oil, bell pepper and onion and cook until tender, 8-10 minutes. Add in diced tomatoes and green chilies, packet of taco seasoning, and shredded chicken. Let simmer 2-3 minutes.

Place 1/4 cup of filling into each tortilla and place folded down into container. There should be enough for 2 enchiladas in containers. If there's extra, place in each container. Drizzle with equal amounts  of enchilada sauce over each container. Sprinkle 1/4 cup of cheese over each MMeal Prep Containers.

To reheat: Microwave 1:30 seconds to ensure center has reheated and cheese is melty.

Summer Chicken Pineapple Bowls

brown rice

Costco rotisserie chicken

zucchini

sliced squash

pineapple, cubed

mandarine teriyaki sauce

Prepare the brown rice by adding two cups...

Prepare the brown rice by adding two cups of water and two cups of brown rice to the Instant Pot. Use the manual setting, set the time to 24 minutes and let the rice cook.

Add half the package of chicken to a...

Add half the package of chicken to a ziplock bag with 1 1/2 cups of sauce. Allow to marinate for 20 minutes. 

Prepare the zucchini and squash. Using either a...

Prepare the zucchini and squash. Using either a mandoline slicer or a food processor with a slicing attachment, slice the vegetables into 1/8 inch thick disks. 

Prepare the pineapple, removing the core and cubing...

Prepare the pineapple, removing the core and cubing it into small, bite sized pieces. 

Build the 6 bowls, brown rice on the...

Build the 6 bowls, brown rice on the bottom, chicken on one side, vegetables up the middle, and pineapple on the other side. Add the additional 1/2 cup sauce to the chicken and store for later use. 

For reheating: place the bowls in the microwave...

For reheating: place the bowls in the microwave for 2 – 2:30.  

Enjoy FOUR different kinds of vegan meal prep bowls for an entire month! There&#x27;s an Italian bowl, a Mexican quinoa bowl, a tofu broccoli bowl, and a buffalo sweet potato bowl, and they&#x27;re all dairy free, gluten free and SO flavorful! 

Vegan Meal Prep Bowls

quinoa

(14 oz.) black beans (drained

avocado (sliced)

grape tomatoes (sliced)

bell peppers (sliced, seeds removed)

garlic powder

tsp smoked paprika

cilantro

potatoes

(14 oz. each) chickpeas (drained and rinsed)

peas

You can find the tofu rice bowl recipe here. Just make sure to double the rice and broccoli amount if you want 4 bowls.

You can find the lentil bolognese recipe here.

Cook quinoa over the stove as you normally would. Meanwhile, drain and rinse the black beans, then pour them into a small saucepan and cook over medium heat for a few minutes.

Add sliced peppers to a bowl, then drizzle 1 tsp olive oil overtop, along with the garlic powder and smoked paprika and stir to combine. Pour peppers into a skillet and cook for a few minutes until they&#x27;re soft. While the peppers are cooking, slice the tomatoes.

To assemble: divide cooked quinoa into 4 meal prep containers (linked below), then top it with the black beans, tomatoes, cooked peppers, and avocado. Optional: top everything with cilantro.

for the Mexican quinoa bowls:

Preheat oven to 400°. Slice sweet potatoes into wedges, then place then on a lined baking sheet. Roast the sweet potatoes for 8 minutes, then flip them over and roast for 8 more minutes or until they&#x27;re soft.

While potatoes are roasting, cook the peas. Once the potatoes are done, add them to the bowl, along with the cooked peas. Last, pour the chickpeas into a strainer and rinse them well, then add them to the meal prep bowl. Drizzle everything with your favorite dressing or condiment (I used buffalo sauce) and enjoy!

for the sweet potato bowls:

Highly customizable taco bowls with tons of veggies and spicy ground beef.

High Volume Taco Meal Prep Bowls

oz bag Frozen Cauliflower Rice

Black Beans, drained and rinsed

Whole Kernel Corn, drained and rinsed

Bell

Peppers,

1/2-1 Tbsp Chili Powder, (to spice preference)

Oil,

lb Ground Beef, I used 96/4 from HEB

(200 grams) Yellow Onion, diced

(25 grams) Peeled Garlic, minced

Paprika

Salt

tsp Black Pepper

tsp Cumin

C (120 grams) Enchilada Sauce, or salsa

Diced Green Chiles

Microwave the cauliflower rice for 4-5 minutes while...

Microwave the cauliflower rice for 4-5 minutes while you prep the bell pepper, jalapeño, onion, garlic, black beans, and corn.

When all your vegetables are prepped, heat the...

When all your vegetables are prepped, heat the olive oil in a large skillet over medium-high heat. Add the cauliflower rice, beans, corn, and peppers to the skillet. Briefly stir and then leave untouched for about 4-5 minutes to develop a bit of char on the bottom. Add the chili powder after 5 minutes and stir everything together. Continue cooking for another 5 minutes or so.

Add the beef, onion, and garlic to a...

Add the beef, onion, and garlic to a separate large skillet over medium-high heat and break the beef apart. Cook until no pink remains before reducing the heat to medium-low, adding the dry spices, enchilada sauce, and diced chiles. Simmer for about 5 minutes to let all the flavors get acquainted.

To make the 4 meal prep bowls, add...

To make the 4 meal prep bowls, add 1 cup or 200 grams of each mixture to a bowl or container. Squeeze a bit of fresh lime juice, garnish with cilantro, and add any other toppings you'd like when serving.

Flavorful taco meal prep bowls, with ground beef, and so much flavor you will love eating this!

Taco Meal Prep Bowls

olive oil

beef

Tbsp Chili Powder

tsp Garlic Powder

tsp Onion Powder

tsp Crushed Red Pepper Flakes

tsp Dried Oregano

salsa verde

black beans

kernel corn (drained)

Roma tomatoes (diced)

Lime wedges

Meal Prep Containers

Cook rice according to package directions and set aside.

Heat olive oil in a heavy skillet over medium high heat.

Add ground beef and use a wooden spoon to crumble it, breaking it up

After it is broken up a bit, and starting to brown, add all the seasonings.

Stir well.

Add salsa verde and stir to combine

Brown ground beef, crumbling as you go.

Once browned, remove from heat, and drain the grease off.

Slice tomato into chunks

Divide rice into 8 Meal Prep Containers.

Divide ground beef mixture, black beans, corn and tomatoes amongst containers

Sprinkle cilantro on add a lime to squeeze over top

Can be refrigerated for 3-5 days

Feel free to serve with extras such as sour cream, avocado, etc.

Learning to meal prep salads for easy, transportable lunch bowls will save you tons of headaches during the week.  Perfect for lunch on the go and make-ahead lunches when you work from home.

How to Meal Prep Salads and Lunch Bowls

containers

barley

wheatberries

soba noodles

beans

14 ounce package tofu

tempeh

nuts (almonds, cashews, peanuts

seeds (pumpkin, hemp, sunflower)

sprouts (lentil, mung bean or other)

tomatoes

cucumbers

carrots

roasted vegetables (broccoli, cauliflower, zucchini, sweet potatoes, onions, bell peppers, eggplant)

broccoli

cauliflower

onion

bell peppers

avocado

berries (blueberries, raspberries, strawberries)

citrus segments (orange, grapefruit)

pomegranate arils

apples (sliced)

pears (sliced)

Carrot Ginger Miso Sauce

Creamy Avocado

Dressing

Choose all the ingredients you plan to use.  If anything needs to be cooked, such as beans or grains, prepare them in advance and cool completely.

Cut and prep the vegetables you will be using for your lunch bowls.

Prepare your sauce or dressing and store in small containers.

Prep the Ingredients

Place beans and grains in the bottom of your bowl.

Next layer sturdy vegetables

Top with more delicate vegetables such as tomatoes and cucumbers.

Package your dressing and greens separately or place the greens on the top of the container.

Store

Combine all your ingredients and sauce in a bowl and toss to coat all the ingredients with the sauce.

If eating on the go, add your dressing and greens to your container and shake until the dressing is distributed evenly.

BBQ Meatloaf Meal Prep Bowls are an easy lunch idea that you are going to be so excited to eat! With cajun mashed sweet potatoes, steamed green beans and mini BBQ meatloaves.

BBQ Meatloaf Meal Prep Bowls

potatoes (medium; scrubbed)

salt

cajun seasoning (see note 1)

butter

lb beef

breadcrumbs

worcestershire sauce

barbecue sauce (divided)

oz green beans (washed, ends trimmed if you prefer)

Cook sweet potatoes

Cook sweet potatoes- you can cook your sweet potatoes using your favorite method. To steam, add 2 cups of water to a pot, place a steamer basket on top, and place the sweet potatoes into the steamer basket. Cover and cook for 20-30 minutes, until the sweet potatoes are fork-tender.

Mash

Mash sweet potatoes- When cooked through, remove skins and mash the sweet potatoes with salt, cajun seasoning and butter.

Sweet Potatoes

Prepare

Prepare BBQ meatloaves- Heat oven to 350°F and spray 8 cavities of a standard-sized muffin pan with oil. In a large bowl, mix together the ground beef, egg, breadcrumbs, worcestershire sauce, salt and ¼ cup of the BBQ sauce

Bake

Bake- Press the mixture into the 8 cavities, pressing into a meatloaf shape. Bake for 20 minutes, then brush tops with ¼ cup more BBQ sauce. Return to the oven for an additional 5 minutes.

BBQ Mini Meatloaves

Steam

Steam green beans- Steam in a covered dish in the microwave or on the stove top for 5 minutes or until tender crisp.

Green beans

Assemble

Portion- Divide the meatloaves, mashed sweet potatoes and steamed green beans between four meal prep containers. Cool completely, then refrigerate.

Meal prep bowls

Lean ground beef cooked in toasted sesame oil and finished with a spicy chili sauce and red peppers served over quinoa.

Spicy Sesame Ground Beef and Quinoa Bowls

lb Ground Beef (96/4)

Tbsp (16 grams) Toasted Sesame Oil

tsp Ground Ginger

Tbsp (60 grams) Gochujang

Tbsp (30 grams) Soy Sauce

oz Pickled Roasted Red Peppers, diced

C Beef Broth

Green Onion and Sesame Seeds,

C Quinoa, rinsed

C Water

Bring the quinoa and water to a boil...

Bring the quinoa and water to a boil before reducing to a low heat, adding salt, and covering. Cook for 15 minutes on low before turning off the heat (leave covered).

Heat the sesame oil in a skillet over...

Heat the sesame oil in a skillet over medium- high heat. Add the ground beef and brown both sides before mincing to finish cooking.

Once the beef is fully cooked, add the...

Once the beef is fully cooked, add the garlic and ginger, gochujang, soy sauce, and diced red peppers. Stir to fully incorporate before adding the beef broth. Continue cooking to reduce the broth to your desired consistency, about 2-3 minutes.

Add the cooked quinoa to bowls and top...

Add the cooked quinoa to bowls and top evenly with the ground beef. Top with sliced green onion, toasted sesame seeds, and lime wedges.

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Top Tags

Chicken Enchilada Meal Prep Bowls

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Top 10 meal prep bowls recipes from across the web

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

Top Tags

Chicken Enchilada Meal Prep Bowls

Summer Chicken Pineapple Bowls

Vegan Meal Prep Bowls

High Volume Taco Meal Prep Bowls

Taco Meal Prep Bowls

How to Meal Prep Salads and Lunch B...

BBQ Meatloaf Meal Prep Bowls

Spicy Sesame Ground Beef and Quinoa...

Buffalo Chicken Bowls with Cauliflo...

Meal Prep Ginger Ground Beef Bowls

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