How to Make The Southwest Burrito Bowls Meal prep

This is the post I promised to myself. I’ve done a lot of research, talked with a lot of experienced cooks, and have devised a method for meal prepping that works well for me. This is how I make the best Vegan Southwest Burrito Bowls Meal Prep.

(And no, this method is not original. Many of the recipes I’ve used and credited for inspiration have a similar origin.)

Some of the recipes I’ve used.

It’s a method that I adapted from a lot of different recipes, so I’m sure you’ll have to tweak it a bit to find your own personal ideal. The goal is to make the best damn bowl of burrito bowls you can, and because of that, I’ll be focusing on the most common components of a bowl: the rice, the beans, and the toppings.

I’ll be using a wide variety of rice, beans, and toppings, as well as seasonings and spices, and I’ll go in-depth on which combinations are best for what.


  • 2 cups of cooked quinoa
  • 1/2 of a large avocado
  • 1/2 of a large onion
  • 1/2 of a large tomato
  • 1/2 of a large zucchini
  • 1/2 of a large yellow squash
  • 1/2 of a large carrot
  • 1/2 of a large bell pepper
  • 1/2 of a large cucumber
  • 1/4 of a large jalapeño
  • 2 tablespoons of lime juice
  • 1 tablespoon of cumin
  • 1 tablespoon of chili powder
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1/2 cup of salsa
  • 1/4 cup of hemp seeds
  • 1/4 cup of sunflower seeds
  • 1/4 cup of pumpkin seeds
  • 1/4 cup of sesame seeds


  • In a large bowl, combine the quinoa and all the ingredients except the seeds.
  • Divide the mixture into four individual bowls and top with the seeds.
  • Serve with a spoon.


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