When life gets busy, you just need a little something to look forward to every week. For me that’s food. This may be a problem but I’d like to remain too busy to focus on it. So let’s all just keep busy with this vegan meal prep recipe!
Maybe in a past life I was born in Mexico and spent my days living it up in Central America. For some odd reason tex-mex food is such a comfort for me. My go-to order at the sad-excuse-for-authentic-mexican-food restaurants here in Omaha is definitely the fajitas. It’s usually the easiest Veganized entree since you literally make it yourself.
Also something we should touch on is the fact that fajitas should be super cheap but aren’t. You are literally doing 50% of the assembly so they should probably be 50% of the price.
But enough of my grievances. This vegan meal prep bowl is what it’s all about.
What’s So Great About This Vegan Meal Prep?
How does three recipes in one sound? Great you say? Yes I say?
Today I’m delivering three wonderful recipes straight to you all bundled up in the sensual little package of a bowl.
These flavors are truly pleasuring. Something about the mixture of garlic, onion, and cumin are just so pleasing to the palate. And at least two ingredients in this bowl are aphrodisiacs.
I think bowl-food is so great. I’ve probably touched on this earlier but I could go on.
There’s truly nothing as satisfying as eating from a bowl some flavorful carbs, protein, and fiber. You can eat perfect little bites of each different thing or just mix it all up for maximum flavor enjoyment. There is a very small chance that you won’t find this extremely cozy.
I like to curl up with a fuzzy blanket and dig into this bowl while binge watching the Fixer Upper episodes I was too busy to watch. I like warm food even if its hot as balls outside because let’s face it…I never do anything in season.
Happy prepping and happy munching!
Sexi-Mexi Bowls for Vegan Meal Prep
makes: 4-5 bowls depending on how much you snack on during prep
- 1 c long-grain or Basmati brown rice
- 1 t oil
- 1 yellow onion
- 3/4 c salsa of choice (preferably chunky)
- 1-2 cans pinto beans, depending on beany desire
- salt and pepper to taste
- 1 garlic clove chopped
- 3/4 t cumin
- 1/2 t smoked paprika
- 1/4 c packed fresh cilantro, chopped
- 1/2 lime juiced
- Fajita veggies:
- 2 yellow onions
- 3 peppers of your favorite color
- 2 T oil
- 2 t garlic powder
- 1 1/2 t onion powder
- 2 t cumin
- 1 1/2 t chili powder
- 1/2 t black pepper
- salt to taste
- 1/2 lime juiced
- 2 14 oz cans fire roasted tomatoes, drained of juice
- 2 10 oz cans rotel
- 1/2 cup Chopped Onion
- 2 garlic cloves, chopped
- 1 jalapeno, seeded if desired
- 1/4 t agave
- 1/2 t sea salt
- 1/4 teaspoon Ground Cumin
- 1/2 cup Cilantro
- 1/2 lime, juiced
- Start with the fajita veggies. Toss your veggies with the seasonings and oil and place on two baking sheets. Bake on 425 F for about 20 minutes. Toss halfway and make sure they don’t burn too much.
- Rinse your rice and begin toasting it. Place into pot with 1 tsp of oil. Toast on medium heat until the grains just begin to brown. You should smell a toasted rice flavor. Do not let it burn. Once ready add two cups of water and bring to a boil. Then turn down (for what) to a simmer and let bubble about 20 minutes with a lid on top. Keep an eye on it and once no water remains turn off the heat. Fluff up with a fork.
- Once the rice comes to a boil add the onion to an oiled pan on medium heat. Let sizzle until translucent. Add in the salsa and turn down a little bit so the salsa doesn’t sputter and get all over your new Samsung gas range that you’re slightly afraid of.
- Let the salsa and onion sizzle away for about 2-3 minutes. You want the onions browned and some of the salsa juice to have evaporated. Make sure you are stirring frequently to prevent sticking.
- By this time the rice should be ready so add this, the spices and seasonings, and the pinto beans to the pot. Allow to cook about 3 minutes then turn off the heat. Squeeze half a lime over the rice mixture and add the cilantro and stir together.
- Now for the salsa. I would prep this a day in advance so the flavors can meld. You literally chuck it all into a food processor and let the blades do their thang.
- To assemble the bowls you’ll do a lunch-lady-laddle of rice into your bowl. Lay the veg on top of the rice bed. Drizzle some salsa over that duo and slop on some guac. Garnish with some cheeky leaves of cilantro and squeeze some lime over that baby.
- Lunch for the week is served and you should feel accomplished you sexy kitchen boss!