Sheet Pan Burrito Bowl

Sheet Pan Burrito Bowl

By Molly of What Molly Made

"Meal prep for the week with this easy and healthy sheet pan burrito bowl recipe! It’s made with classic Mexican spices and is done in 30 minutes."

Sheet Pan Burrito Bowl

Servings: 5
What you’ll need:

1 package al fresco Mild Mexican Style Chicken Sausage, sliced

1 tbsp chili powder

1/4 tsp red pepper flakes

1/4 tsp oregano

1 tsp oregano

1 tsp smoked paprika

2 tsp ground cumin

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tbsp kosher salt

1/4 tsp black pepper

3 sweet bell peppers (any color), seeded & stemmed then cut into 1-2 inch pieces

1 medium yellow onion, sliced

4 tbsp olive oil, separated

1 15-oz can black beans, drained and rinsed

2 8.8-oz packages pre-cooked jasmine rice, or 3 cups leftover cooked rice

Optional for serving: fresh lime juice, parsley, cilantro, avocado

  • Preheat the oven to 425°F and line 1-2 sheet pans with parchment.
  • In a small bowl, combine the chili powder, red pepper flakes, oregano, smoked paprika, cumin, garlic powder, onion powder, salt and black pepper
  • Add the peppers, onions and sausage to the sheet pan(s). Drizzle with 2 tbsp olive oil, then sprinkle with 2 tbsp of the prepared seasoning mix. Toss to coat thoroughly, then bake for 25 min stirring halfway through.
  • After 25 minutes, remove the sheet pan from the oven. Add the pre-cooked rice and black beans to the sheet pan. Add the remaining olive oil and seasoning, toss to coat. Place back in the oven for 5 more minutes.
  • Remove and serve with optional toppings.