This is my current favourite meal prep recipe. It can be used with beef, pork, chicken, etc. I typically use beef whenever I notice sirloin tip roasts are on sale, but you can use any style of roast, chicken or pork that you prefer.

The best part about making burrito bowls is you can mix and match the vegetables and sauces however you like (or if you are like me, based on what’s on sale).

Adding different kinds of peppers, corn, green onions, mangos, etc. are great options for toppings. You can also use things like Greek yogurt in place of sour cream to add some extra sauce and still keep it macro-friendly.

I make all the components and store them all in separate containers to make it easier to measure accurately for each meal and keep the flavours more fresh.

When I am making my lunch for the next day, I combine the beef and rice in one container so they can be heated up when I’m ready to eat, and in a separate container all the toppings to add afterwards.

Recently I have been pairing the beef with pico de gallo, guacamole and cilantro-lime rice, but all of these are optional and regular store-bought salsa, guacamole, and minute rice also works perfectly fine if you are tight for time.

Ingredients:

For the pulled beef, makes 8 Servings:

1 sirloin tip roast, approximately 1-1.25 kg (cut into thick chunks)

1 tablespoon extra-virgin olive oil

1 orange, zest and juice

2 limes, zest and juice

2-3 garlic cloves (minced or paste)

2 tablespoons tomato paste

1/4 cup no salt added beef broth

Chili-lime seasoning (approximately 2-3 tablespoons, I like throwing enough on there that the meat has a thick coating)

(OR your favourite chipotle, fajita, or seasoning, I have been using the chili-lime seasoning from Wild Fork Foods, but any kind will do!)

Nutrition:

For the pulled beef:

Directions:

Pre-heat the oven to 300 degrees. Place your beef into a roasting pan, braiser or dutch oven. (This can also work with a slow cooker, double the time, or with an instant pot, roughly 1/3 of the time.)

Add all of the flavours, citrus, seasonings, garlic, beef broth, olive oil and tomato paste. Mix gently until the meat is evenly coated.

Add to the oven for approximately 1.5-2 hours until you can easily shred it with two forks.

Remove from the oven and shred all the beef.

The most important step:

Add the shredded beef back into the pot with all the juices and flavours for another 30 minutes to 1 hour.

Assemble with the rest of your ingredients for your bowl and enjoy!