Vegan Chipotle Bowl Meal Prep - Cheap + Easy - Rich Bitch Cooking

Vegan Chipotle Bowl Meal Prep

Vegan Chipotle Bowl Meal Prep - Cheap + Easy - Rich Bitch Cooking

We’ve been digging meal preps for one meal of the day. So here is an easy, cheap 5 meal (one meal a day!) meal prep to take to work or school. This is food ready to go for your busy hours then you can work magic in the kitchen later in the day when your evening winds down. At least that’s how we do it.

520 Calories for each box and that includes the lettuce
(well, yours will be less calories because I went a little heavy handed with the oil)

Vegan Chipotle Bowl Meal Prep - Cheap + Easy - Rich Bitch Cooking

There’s one slick thing you could do to make this spot on. Go to Chipotle and buy some sides of your favorite salsa. I think their salsas are the signature flavors that makes the difference between copycat perfection and half ass ghetto fabulous. We did the latter and there’s no complaints. I just wanted to throw out that option. I will take that option at some point. I love their salsa ❤ I really just need to make a homemade version.

Vegan Chipotle Bowl Meal Prep - Cheap + Easy - Rich Bitch Cooking

This took about an hour to make. I got these containers on ebay (cheaper than amazon!).

Need some conformation on the safest way to cook, store and reheat meal prep? Still Tasty is the website for you!

Vegan Chipotle Bowl Meal Prep - Cheap + Easy - Rich Bitch CookingALL OF OUR VEGAN MEAL PREP POSTS HERE

Vegan Chipotle Bowl Meal Prep - Cheap + Easy - Rich Bitch Cooking

5 servings dry rice (225 grams), 1 vegan ck bouillon, 2 cans black beans, 2 zucchini + 2 yellow squash (or other veggies) (700 grams), 1 bell pepper (100 grams), 2-3 TB oil, salt, salsa or fire roasted diced tomatoes & chilies, 5 single portions of guacamole (I got mine at trader joes), 5 bags of greens (aldi!), lime, cilantro

  1. Cook rice with bouillon. Once cooked add the juice of 1 lime and a handful of chopped cilantro.
  2. Chop yellow squash, zucchini and bell pepper. Mix with oil. Place on a baking sheet and sprinkle with salt. Bake at 400 for 30 minutes.
  3. Drain and rinse 2 cans of black beans. Set in fridge if rice and veggies are still cooking.
  4. If using canned fire roasted tomatoes and canned green chilies then drain well. Set in fridge if rice and veggies are still cooking.
  5. Once veggies and rice are done place everything in 5 container. You can leave avocado packets and lettuce separate.

*I like to pour a whole bag of lettuce in a bowl then add the microwaved meal prep to that. And put cold guacamole on top! So good!

16 thoughts on “Vegan Chipotle Bowl Meal Prep

  1. Don’t use the Foreman much anymore? You had me searching all over my local thrift stores lol. Anywho these look great. I could easily eat Chipotle every day of my life. It’s my fave.

    Liked by 1 person

    1. I use it pretty much everyday but it doesn’t make it into the videos. ha ha ha. Good eye!

      Most days I grill a 16 oz bag of frozen veggies before bed as a late night snack. I could totally use some right now. ❤

      I did go a year or so where I was eating chipotle almost everyday. That was the year I had an apartment with the worst kitchen. Like 10 + years ago.

      Liked by 1 person

      1. Just one of those small metal ones but we do have one. I had postulated about building one (cold or hot smoke) as a neighbour down the road has one but then thought better of it. All I want now is to find that liquid smoke that we can’t get here either. Australia is a particularly frustrating place to inhabit if you are vegan. I keep reading about things like ‘Earth Balance’ (where we have barely edible margarine), all kinds of interesting tex mex ingredients (we get red and green chillies and chilli flakes here) and SO much more that you guys get from magical places like “Trader Joe’s” and “Bob’s Red Mill”. We are lucky to find nutritional yeast around her and the price of cashews is $40 a kilo so many of the throw together cheezecakes are out of our price range. That’s why I headed off to farthest Uzbekistan (etc…) to find vegan blogs that allow you to make cheesecake from innocuous (and cheap) things like millet. You would be amazed at some of the ‘solves’ that equally deprived countries like mine have given vegans for these unattainable or UBER expensive ingredients. I think many American vegans would have an heart attack if they had to live in another country and cook for a while ;).

        Liked by 1 person

      2. I love hearing about all the differences like you’ve mentioned between countries. So interesting. Yeah, cheap is the way. That price change would be an epic culture shock!

        Liked by 1 person

  2. Um, hello! You’re simply a genius with these quick and healthy eats (I found you from your YouTube vid on ways to eat pasta). Please let us know when you concoct your own salsa version!

    Liked by 1 person

  3. Thank you thank you thank you! In the middle of prepping this now, and I’m truly excited. I got all the ingredients for it and only spent $17- which adds to the excitement!

    Liked by 1 person

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