Meal Prep: Taco Bowl
Taco Bowl
Servings: 5 serving
🌮🌮This is one of the most versatile recipes you’ll ever make… You can change up the protein, the spices, the salsa, the carbs, and the kind ofcheese. ➡️NOTE: feel free to sub in storebought salsa if you are short on time.
Print RecipeIngredients
Protein
- 1 lb 455 g lean ground meat (beef, chicken, turkey -OR- extra-firm tofu, cut into cubes)
- 1 Tbsp extra virgin olive oil
- 2 Tbsp taco seasoning
- â…” cup 155 ml water
Salsa
- 2 cups 300 g cherry tomatoes, cut into quarters
- 1 jalapeno chopped (remove seeds for a milder salsa)
- ÂĽ cup 30 g red onion, chopped
- 1 lime juiced
- ½ tsp sea salt
Bowl Ingredients
- 2 cups 190 g cooked rice (brown, jasmine, cauliflower, etc.)
- 15 oz 425 g can of organic corn, rinsed & drained
- ½ cup 60 g goat cheese crumbles (optional)
Instructions
Prepare the protein:
- Heat 1 Tbsp olive oil in a medium skillet over medium heat. Add the ground meat or cubed tofu, breaking it up with a fork or cooking utensil as it cooks. When cooked through, stir in the taco seasoning and water. Let simmer for 2-3 minutes until the sauce thickens. Remove from heat and set aside.
Prepare the salsa:
- Combine the salsa ingredients in a medium bowl and mix well.
Assemble the taco bowls:
- Divide ingredients evenly between 4 to 6 (depending on serving size) meal prep containers.
- Taco-seasoned meat/tofu
- Salsa
- Rice
- Corn
- Sprinkle of goat cheese crumbles
- Cover tightly and store in the refrigerator for up to 4 days. Can be eaten cold or reheated.
Notes
Tip: don’t add the salsa until just before you eat/after you reheat it.
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