Bariatric Low Carb Burrito Bowls
A delicious and easy-to-make burrito bowl layered in jars, perfect for meal prep and weeknight dinners. Packed with protein and flavor, these bowls are creamier with Greek yogurt instead of sour cream.
Ingredients
Base protein
- 1 lb ground beef or turkey (lean is fine)
Seasoning
- 1 packet taco seasoning (low-sodium if watching salt)
Creamy/topping
- 1/3 cup salsa
- 1/4 cup plain Greek yogurt swap for sour cream
- 1/2 cup shredded lettuce
Fresh crunch
- 1/3 cup red onion, chopped
- 1/3 cup cherry tomatoes, halved
Beans
- 3/4 cup cooked black beans, rinsed drain well so jars don’t get watery
Instructions
Preparation
- Heat a skillet over medium heat and add a touch of oil.
- Add 1 lb ground beef or turkey, breaking it up, and cook until no pink remains and juices run clear.
- Drain excess grease if needed.
Seasoning
- Stir in 1 packet of taco seasonings and a couple tablespoons of water.
- Let the spices bloom and cling to the meat for a minute or two.
- Taste and adjust seasoning with a splash of water or lime if it’s too salty.
- Remove from heat and let cool slightly.
Layering
- Divide ingredients into four mason jars.
- Layer in the following order: salsa, Greek yogurt, chopped red onion, cherry tomatoes, black beans, seasoned meat, and top with shredded lettuce.
- Seal the jars tight and chill before stacking.
Storage and Serving
- Store jars in the fridge for up to four days.
- When ready to eat, dump contents into a bowl, stir, and enjoy. Microwave meat briefly before layering or reheat in a skillet if desired.
Notes
The Greek yogurt keeps the bowls creamy without adding much fat. Canned black beans should be rinsed to avoid extra liquid and gas. Feel free to customize by adding veggies or adjusting toppings based on personal preference.