Mike's Kitchen: Burrito Bowls

Two weeks of work and two weeks of living in NYC are in the books. It became very apparent this week that work is going to be intense, I'll need to be on my game, and that getting on projects is a bit of a game itself. The exciting news is that I just got staffed on my first project which starts tomorrow (I'll explain what "getting staffed" means in a future post)!

As a result, this may be my last full week in NYC for a while as my travel for the project will start the following week, so I wanted to use it as a chance to eat healthy and do some cooking because I know room service will get old and unhealthy real quick: Extra fries? Why not!

So here's a go-to meal prep for me: burrito bowls. In my first ten days at the office, I went for Mexican food three times for lunch! While getting a fresh burrito is obviously delicious, and a readily available plant-based option, it pains me to spend nearly $15 each time, because let's be honest, you MUST pay the extra for guac.

These are super easy to prepare - the longest it takes is however long your rice takes - and they're super versatile because you can sub in/out any veggies you prefer. Here's what I used:

Essentially every meal I make starts with onions, garlic and mushrooms
  • 1 cup brown rice

  • 1 can of black beans, rinsed

  • 1 can of corn, rinsed

  • 1/2 block of firm tofu

  • 2 cups of fresh broccoli florets

  • 8-10 Brussels sprouts, halved

  • 2 cups mushrooms (any kind, but I used baby portobellos)

  • 1/3 onion, sliced

  • 1-2 cloves of garlic, minced

  • Optional: avocado, lime, salsa

Brussels and broccoli - not your typical burrito food, but they roast so well!

Cook the rice as per directions. Bake the sprouts and the broccoli on a baking sheet with salt, pepper, and lemon juice at 400F. Meanwhile, stir fry the onions, mushrooms, tofu and garlic until onions are translucent and water from the tofu has evaporated (may need to drain).

Once the rice is done, quickly heat the beans and corn in a small pot or pan, and you're good to go.

Beans should be a part of every meal.

I will take this each day for lunch in a large tupperware with fresh spinach on the bottom for extra health - then just add a scoop of rice, scoop of corn and beans, scoop of mushroom/tofu mix, 2 Tblsp of salsa and some sliced avocado and lime. Boom!

The picture doesn't do it justice, but that is a HUGE container of rice, beans and tofu for the week!

Thanks for reading, I hope you all have a great week!

Mike