Burrito Bowl Bento

Often you'll hear me say that a bento can be put together in minutes - same as packing up a regular sandwich for lunch. Here is even more proof of that: I didn't know what I was going to make for lunches today, but I already had a lot of things ready in the fridge from my Weekly Food Prep session. As I looked over my stash, I thought a burrito bowl would be a fun idea for our lunches today! I'll show you what I put in mine, and you can see how easy it is to take leftovers and turn them into something healthy, colorful, and delicious for your lunch.

 

I used a Sistema Klip It 37.1-Ounce Salad to Go Container  to pack up this lunch.

On the bottom level I have a combination of quinoa and brown rice, topped with some black beans and pulled pork for tons of protein! We are going to be so full after this lunch 🙂 I plan to heat up the bottom level container in the microwave, then dump all the delicious goodies from the top tier in and have a yummy feast!

On top we have avocado, cilantro, tomato, corn, cheese, crumbled tortilla chips, and dressing. The dressing is simple, but really good: lite ranch dressing topped with some chipotle seasoning.

 

There are so many ways you can mix and match leftovers to make burrito bowls. You can start with brown rice, white rice, wild rice, quinoa, or sweet potatoes. For protein, you can use black beans, pinto beans, chili beans, (or even chili!), cooked beef, chicken, or pork. To top that, how about peppers, jalepenos, corn, cheese, lettuce, avocado, sour cream, olives, spinach, salsa, guacamole, barbecue sauce, tomatillos, or sriracha sauce? Or how about all of them at once, ha ha ha 🙂

Burrito Bowls are a great way to pack a lot of nutrients into one meal. It might even give you an opportunity to nudge your family into trying some new veggies or proteins!

I added this to What I Ate Wednesday  and Faith Along the Way's Saturday Soiree