Meal Prep Carnitas Burrito Bowls


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Fill each meal prep container with 1 serving of pork carnitas, 1 cup lettuce, 1/4 of tomatoes, 1/4 of bell peppers, and 1/4 cup brown rice. Add 1/4 cup guacamole. I recommend using these cups for meal prep.

Garnish with onion and/or lime wedge. Carnitas Burrito Bowl Standard Calories: 600 Protein: 47 Fat: 30 Carbs: 50 Ingredients: Pork, cumin, coriander, paprika, bay leaf, cinnamon, garlic, onion, red wine. Burrito Bowls 2 cups roasted corn 3 large ears 1 cup tomatoes diced 1/2 cup red onion 2 tsp fresh jalapenos diced 15 ounces black beans (canned) rinsed and drained 4 cups shredded romaine lettuce 1 medium Avocado 1/2 cup black olives 1 cup vegan pepper jack cheese or cheese of choice. Meal Prep Carnitas Burrito Bowls.

1 Review(s) Saved From: prep: 10 min ; cook: 2 hr ; total: 2 hr 10 min ; Print Save. US Metric. Easy Pork Carnitas Meal Prep Bowls. A slow cooked or Instant Pot Carnitas, bean and corn salad, and rice and quinoa mix!

These carnitas bowls are quick to make, full of flavor, and a recipe you will love for meal prep. Add a base of brown rice to 4 food storage containers. Top each with a scoop of black beans, corn, additional salsa, cheddar cheese, cooked bell peppers, and onions, and sliced chicken. Garnish with fresh cilantro and a lime wedge.

Store in the refrigerator (and. This Slow Cooker Pork Carnitas recipe is easy to make and is perfect if you’re looking for meal prep ideas for the week. Slow Cooker Pork Carnitas plus all of the ingredients you need for a pork carnitas burrito bowl equals lunch or dinner all week long!In a small bowl, add the rest of the carnitas ingredients, and mix well. Add the browned pork and the citrus marinade to the slow cooker.

Cook on low for 3-4 hours. When the pork is done, remove from the slow cooker, and shred with 2 forks. These meal prep burrito bowls are a quick and easy option that I make whenever I don’t feel like putting too much thought and effort into prep. Which is actually more often than not to be honest. The cool thing about meal prep burrito bowls, is that I can customize literally every single ingredient in them.

The recipe I’m sharing today is the one I typically use most often but I do switch. While the jackfruit is broiling, prepare the rest of the burrito bowl. Place the rice, beans, fajita veggies, guacamole, salsa, and salad greens into a bowl and arrange according to your preference.

When the jackfruit carnitas are done, add some to the bowl and top with lime wedges and cilantro.

List of related literature:

Drain the cooked tortillas on paper towels and cover them with aluminum foil or an inverted plate to keep warm.

“Pati's Mexican Table: The Secrets of Real Mexican Home Cooking” by Pati Jinich
from Pati’s Mexican Table: The Secrets of Real Mexican Home Cooking
by Pati Jinich
HMH Books, 2013

Divide the cooked rice and add it down the center of each tortilla; top with the sliced chicken, cheese, lettuce, beans, onion, cilantro, jalapeño, tomato, and avocado.

“The Belly Fat Cure#” by Jorge Cruise
from The Belly Fat Cure#
by Jorge Cruise
Hay House, 2015

★ Add the carnitas and cook until the meat is heated through and slightly crisp at the edges, about 5 minutes.

“Tacos, Tortas, and Tamales: Flavors from the Griddles, Pots, and Streetside Kitchens of Mexico” by Roberto Santibanez, JJ Goode, Todd Coleman
from Tacos, Tortas, and Tamales: Flavors from the Griddles, Pots, and Streetside Kitchens of Mexico
by Roberto Santibanez, JJ Goode, Todd Coleman
HMH Books, 2012

4 small flour tortillas 4 teaspoons (1⁄2 stick) butter, at room temperature 1 cup shredded cheese (cheddar, queso quesadilla, Oaxaca) 1⁄4 cup thinly sliced scallions 1 batch Bacon-Cotija Guacamole (page 55) Preheat the oven to 350°F. Lay the tortillas on a baking sheet.

“Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day” by Gaby Dalkin
from Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day
by Gaby Dalkin
HMH Books, 2013

Divide the beans, pork mixture, avocado, queso fresco, Avocado Pico de Gallo, and cilantro evenly among the tortillas, and serve immediately with lime wedges, if desired.

“Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook” by Daly, Siri
from Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook
by Daly, Siri
Oxmoor House, Incorporated, 2018

Transfer bean mixture to large bowl and stir in 1 cup Monterey Jack, ½ cup pureed tomatillo sauce, and remaining ½ cup cilantro.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Scatter an eighth of the barbecue, V4 cup of the slaw, and about 4 cup of the cheese evenly over each of 8 tortillas and top with the remaining tortillas.

“The Dinner Doctor” by Anne Byrn
from The Dinner Doctor
by Anne Byrn
Rodale, 2004

Cover and chill the remaining 8 8-inch flour tortillas 8 ounces lean ground beef 1 cup chopped onion (1 large) 2 cloves garlic, minced 1 15-ounce can black beans or pinto beans, rinsed and drained 1⁄2 cup salsa 2 teaspoons chili powder Several dashes bottled hot pepper sauce 3⁄4 cup shredded

“The Ultimate Low-Calorie Book: More than 400 Light and Healthy Recipes for Every Day” by Better Homes and Gardens
from The Ultimate Low-Calorie Book: More than 400 Light and Healthy Recipes for Every Day
by Better Homes and Gardens
HMH Books, 2012

We like serving carnitas spooned into small corn tortillas, taco-style, but you can also use it as a filling for tamales, enchiladas, and burritos.

“The Cook's Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes” by Cook's Illustrated
from The Cook’s Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes
by Cook’s Illustrated
America’s Test Kitchen, 2014

Everything can be prepared a few days in advance (braise the pork and keep it in the refrigerator, refrigerate the cilantro sauce, wrap the tortillas in plastic wrap and refrigerate them), so all you have to do at the last minute is warm up the tortillas and crisp the pork.

“Canning for a New Generation: Updated and Expanded Edition: Bold, Fresh Flavors for the Modern Pantry” by Liana Krissoff, Rinne Allen
from Canning for a New Generation: Updated and Expanded Edition: Bold, Fresh Flavors for the Modern Pantry
by Liana Krissoff, Rinne Allen
ABRAMS, 2016

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • About all I own are those pyrex bowls. They are so perfect because you can cook with them in the oven or use the way you have. Awesome product.

  • Love your Videos… You guys are too cute.. Your daughter is adorable… Love your ideas and am eager to prepare your dishes…. I always notice your products, small electrics and cooks tools you use.. I work for a High End Gourmet cooking Store, I’ll say it’s initials are WS… So that’s one great toaster you have and your Boos Board is one of my favorites..

  • Dani, have you had the roasted frozen corn from Trader Joe’s? I’ve been putting, it just thawed, in salads and 100% honest—I don’t use any dressing! It’s sweet and has a little char taste to it… ��

  • Awww, Rose is growing up tooo fast!! So cute! Thank you for all your great information and those great recipes❤ Hugs to art and your beautiful wife.

  • can we please start getting rid of the “oh yes” part? I am in a panic every time to stop the video… can’t really enjoy the videos that way.

  • Looks good Dani, I will be substituting cooked mushroom in place of meat and red sweet peppers instead of tomatoes. Should be delicious! I don’t eat meat and I’m allergic to tomatoes.

  • Hey there just wanted to know how to make cauliflower rice from the scratch. It would be a great help and I’ll definitely try this receipe this week.

  • Mofongo en el pilon. I got a wide pilon for that but i ahvent made it in yeaars lol If you dont care for puerto rican meat flavors you are missing out.

  • so happy to see a new video! I fell in love with watching you over the sunday riley good genes video (omg that stuff is Uh-mazing) and just think you are awesome and have such great taste!

  • I see you talking a lot about celtic sea salt a lot lately. I have been using redmond fine & kosher for quite some time but recently bought some gray Celtic sea salt and wow great flavor. Are you still a fan of Redmond

  • Oh brother! I’m so happy I found your channel. I’ve been struggling to do meal prep only because there’s tons of videos that include a TON of ingredients. Will definitely try this tomorrow and hopefully decrease my spending on restaurant and/or poorly tasting home cooked food. Plus, I’m too damn lazy to cook something new everyday so hopefully I find similar videos that I can adapt for my lifestyle!

  • Sounds amazing! Yum! Thanks for sharing. We have ground turkey every couple weeks for a variety quick meals, so this will be a good recipe to try next time.

  • wow rose is going to be so smart base on what you feed her and her weight. Good work. You will see I am not blowing smoke. She will be brilliant. When I heard her weight and saw how healthy she look I know she will excel.

  • Hi Dani, I’ve been following you for many years! you’ve done a great service and your videos are very valuable in Youtube. I was busy with some things so couldn’t comment often. You’ve reached 999k subscribers and waiting for you reach 1Million subscribers.

  • I just made this & it was delish! I made some slight changes. I used Chicken taco seasoning instead of regular beef kind. In my grocery store I couldn’t find fresh cauliflower rice so I bought frozen. Instead of scallions I used small green onions. I used fresh garden tomatoes instead of cherry tomatoes & I added green bell peppers b/c I LOVE them on everything Mexican. And I just used light sour cream instead of the plain Greek yogurt mix.

  • Toss the corn with kosher salt, lime juice, finely diced onion and jalapenos or serranos (depending on what heat level you prefer), and fresh cilantro.

  • I love my 3 cup Pyrex containers. I travel and like to make my own meals instead of eating out while I am on the road. These containers fit perfectly in the hot logic mini which is a portable bag that has a hotplate in it to warm up or cook food.

  • First time here, love your energy. So fun. I have binged watched you for the last 4 hours… thank you for sharing your passion and knowledge ❣️ oh and I’m in New Mexico.. we have a Sams Club and a few grocery stores.. Walmart is pretty Janet for the most part but I did find the Thrive oil and grass feed beef ������

  • snobby people are annoying which I thought you were until I seen your bloopers.I love your bloopers made you seem more human cool and down-to-earth especially the thrust lol

  • I am so excited for you to do a how to beat jetlag thanks so much because I am going to japan in January so please do a video on how to beat jetlag on YouTube thanks

  • Hi Bobby, can you talk more at some point about using almond oil for cooking? I saw it at Costco and I just heard you mention it at 1:17:54. I’d love to know more about it and its health benefits and cooking advantages.

  • For some reason this recipe didn’t come out that well for me. I think my brown rice came out too mushy. My boneless chicken pieces were 2-3″ thick so I had to finish cooking them for 20 minutes @ 400 degrees in the oven after cooking them on top of the stove.

  • Made this exactly like the video. Turned out great. I did rinse, season and heat up my black beans rather than taking them right out of the can. Also my chicken breasts were really thick so the oven time was much longer I rescued the veggies so they wouldn’t be mush and put the chicken in for about 15 more minutes. I have lunch ready for work all week!:)

  • This looks sooooo good and for me to this gives me a new idea to make my meals for the week. I need those storage bowls. Thank you so much.

  • Instead of doing the baby tomatoes you can get canned diced tomatos with green chilies and that really adds an extra pop, the fresh spice with the lime and the chicken is top tier.

  • I know that they put those lids so the tabs would all be facing center, but it drove me nuts that they weren’t all the same way…upper left pointing, to be specific!

  • Thank you for offering some non-“cauliflower rice” alternatives. I’m finding that as a 40+ guy, besides having a life-long disgust towards cauliflower, I’ve been advised that it’s also a contributor towards my gout attacks. So I am more than happy to cancel it out of my diet 😉

    Also love that you give us some tofu/vegetarian options, as reducing meat consumption isn’t exactly specified by my doctors, but is definitely helping towards a healthier me.

  • Awesome please do MORE go to work dishes. I get burned out carrying the same thing every day. You can only have a turkey wrap so many times.

  • Tried this and it’s delicious! For the sauce, will I be able to use just adobo sauce without the peppers or is that a completely different flavor?

  • I made this and turned out great! Freezes well. I did use the spicy taco seasoning to give it a kick and used fresh cut corn on the cob instead of canned. When you reheat, it cooks the corn so you don’t have a raw taste. This is definitely a keeper next time, I’m using enchilada seasoning instead of taco to see how it turns out.

  • These meal preps are awesome! I did make a video on my channel with a few little changes.

    Didn’t expect the chicken to taste as good as it did with just taco seasoning and salsa but it surprised me!

  • I tried this recipe yesterday and it was very easy. Despite the different parts to prepare, it’s all very simple and easy to do all at the same time. I liked it a lot!

  • Watching from California. Love the show and all the things you guys share! Thank you for all the great recipes! I do a mostly keto lifestyle to control my seizures without pharmaceuticals.

  • Omgoodness, you’ve become our Friday night entertainment! Nothing worth watching on TV. Create a new cookbook focused on feeding babies and toddlers and kids!

  • Do you know anything about pigs?? I have never known a pig to live in a pasture. It would be impossible because they would root it up.
    I would ask whoever is putting out the the pork out, how pig’s roam in a pasture like a cow????

  • Love your channel! Just found it today. I am watching from Montana:) I made a great pozole in the crock pot yesterday that I will be having for dinner tonight. You guys are great!

  • I make these often for my lunches (I’m a teacher so need easy to eat lunches)..I also add a handful of shredded romaine lettuce to mine:)….love the idea of them in the pyrex containers, I have a couple of them and must try this now!

  • Bobby why does it seems like you’re very attracted to Spanish and culture even mentioned Novelas, Are you Hispanic? Just wondering

  • Rose is adorable! Sorry to say I was disappointed with Thrive Market it took 10 days to get my order! Plus the pork bundle was not available. Enjoy watching you keep up the good work.

  • Nutrition Facts
    Servings 4.0

    Amount Per Serving
    calories 507 (I used two cups of brown rice rather than 3)
    % Daily Value *
    Total Fat 17 g 26 %
    Saturated Fat 5 g 24 %
    Monounsaturated Fat 5 g
    Polyunsaturated Fat 1 g
    Trans Fat 0 g
    Cholesterol 68 mg 23 %
    Sodium 1178 mg 49 %
    Potassium 827 mg 24 %
    Total Carbohydrate 61 g 20 %
    Dietary Fiber 11 g 45 %
    Sugars 6 g
    Protein 33 g 65 %
    Vitamin A 14 %
    Vitamin C 134 %
    Calcium 26 %
    Iron 24 %

  • Love seeing lil ��Rose! I have a daughter with a flower name too!(
    Violet�� ) she watches me cook keto recipes too. Many are inspired by Flav City!! ��thank you for all your amazing recipes and passionate content. Love Desi too!�� Rose is gonna be a talker like her Daddy!��

  • Hey!
    please don’t hate on me for this: I uploaded my first “what I eat in a day as a vegetarian/mostly vegan teen” video yesterday. It’d mean a lot to me if u guys checked it out ^^

  • And to my defense this was the first video I had ever seen of your cooking channel. I love power bowls and yours looks great. I’ve made them with chicken and or steak and I’ve also made shrimp powerbowls or just steak power bowls.. N E Ways thumbs up..

  • Just made this! I LOVEEEEE IT! So yummy and easy to make! The only thing I did differently was add the salsa on the chicken once it was sliced up in my bowls instead of baking it on top of the chicken. Also I did no cheese since I’m lactose! Will be doing this one again

  • Can i use white rice isntead of brown and red kidney beans instead of the beans you used? I cant find either of the items where I live

  • Can you do more weekday meal preps? I love like all the tasty videos especially the one pot meals and the low ingredient vids but this meal prep is especially helpful with classes starting back up!! Thanks Tasty!!

  • Watching from Greensboro, NC! Learned so much from you guys and Rose is the cutest! I started to buy chicken thighs at Aldi today and noticed it had carrageenan in it! What is up with that? Idea: Put out a recipe with ingredients and tools used earlier in the week and then have a cook a long at the end of the week! We could all cook while you cook:)

  • Grilled
    Chicken Street Tacos Recipe
    #recipe #blogchef #GrilledChickenStreetTacosRecipe

  • I bought the salsa, just used avocado slices with little lime squeezed on…made it an instant recipe, as long as u got your rice cooked! DELISH!

  • When you have a chance to visit California could you check out Mother’s Market in Orange. That store location has one of the largest selection of cleaning products that are also good for a babies sensitive skin.

  • It’s amazing how much little babies change into older babies. Blink of an eye. It might be her sweet hairdo. Rose is a lovely flower. ❤️

  • Tuned in a little late for the “live”. But want to try the recipe. Husband and I have your cookbook! Boo that Costco doesn’t have it anymore!

  • fun fact: in Mexico (at least on the south) burritos are not common. As a person who lives in Mexico, I’ve never had a burrito lol

  • Dang!! Nothing like cutting someone off just so you can keep talking. Art said someone asked what part of the pig you were cooking and you said I already answered that. RUDE!!!

  • (Putting this ingredients list for myself when I’m cooking, cause sometimes I forget)
    Rice: Any rice
    Bay Leaves
    Sea Salt
    Mix these in later after leaving the rice to cool down a bit:
    Lemon Juice
    Lime Juice
    Beans: Any beans
    Chipotle Pepper
    Combine all ingredients in small pot, and cook over medium heat.
    Veggies: Colorful bell peppers
    Red Onion
    Grapeseed oil/any oil
    Salt & Pepper
    A bit of red pepper flakes
    Heat oil in skillet, and cook onions for 2-3 minutes, then add in everything else.
    Put everything together and add additional desired toppings.

  • I make this all the time and bring it into work. Every time my coworkers ask where I bought it from and are shocked that I made it myself. I explain to them that it’s a really simple recipe but apparently anything that goes beyond 1) cut plastic and 2) put in microwave is too complicated for them. Delicious recipe. I’m not a huge fan of beans or unmelted cheese so I usually leave those 2 out and add a bit of sour cream.

  • I have tried this amazing Burrito bowl recipe and it is really amazing. Thanks for sharing this recipe. Also here i have a special vegan buddha bowl recipe. Check out the recipe:

  • Going to try this out for my family tomorrow night will let you guys know how it goes. Needless to say I am SUPER Excited. I’ve been trying to do some shelf cooking and this is right up there I have everything but the lime which means my entire dinner is going to cost me a whole.50 cents ������ thanks to both Dani clean and delicious and Jordan fun cheap or free �� thanks ladies

  • From Elmira Ontario Canada… home of the worlds largest 1 day maple syrup festival…Saturday April 4th 2020…Steak a keto caesar with my homemade paleo keto croutons and mushrooms fried in ghee

  • This was delicious!!! I added chopped avocado to the salsa instead of using it as guac and used sour creme and taco saus as a saus. I didn’t think it would come out this awesome!

  • Cheaper than chipole where do you live? Where I live a chipole bowl is like $12… And with those $12 I would only be able to afford the cheese to make it at home lol

  • This was awesome. This recipe is similar with homemade Chalupas and is freaking amazing.

  • Wonderful recipei made a meal prep and kept this burrito as my lunch, but my avacado turned all black, is it good to eat black avacado?

  • Thanks for the info. By the way, you’re cute. I own several business and I want to open a Mexican restaurant, let me know if you want to be a co-owner:)

  • I just had one of the bowls for lunch and it was amazing thank you som much for all your amazing recipes. I love your channel you are so wonderful.

  • Thanks for watching! If you like videos like this please don’t forget to SUBSCRIBE! Leave your questions or comments here! I would love to hear from you!