Burrito bento box

Skip the wrap and try this reimagined version.

“This lunch has all of the flavors and makings of a classic burrito but features healthier baked meatballs,” says Denver-based recipe developer Julia Heffelfinger.

This recipe is part of our meal prep series. Click here for all the details.


1 cup farro, cooked
½ cup black beans, rinsed and drained
¼ avocado
¼ cup pico de gallo
2 tablespoons small cilantro sprigs
2 tablespoons spiced yogurt
1 tablespoon roasted, salted pepitas
Lime wedge
Hot sauce


In a large airtight container or bento box, arrange the meatballs, farro, black beans, and charred kale.
Wrap the avocado tightly in plastic wrap.
In separate containers or resealable plastic bags, pack up the pico de gallo, cilantro, yogurt, pepitas, and lime wedge.


Microwave the bento box on high until hot, about two minutes.
Cut up the avocado and add to the bento box. Garnish the farro with the pepitas and cilantro and squeeze the lime wedge over the top.
Top the black beans with the pico de gallo. Serve the bento box with the yogurt.
Your healthy weeknight meal plan

This week, experiment with chickpea flour and cooking fish en papillote.