Meal Prep: Taco Bowl

Taco Bowl

🌮🌮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.
Prep Time 20 minutes
Servings 5 serving



  • 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
  • cup 155 ml water


  • 2 cups 300 g cherry tomatoes, cut into quarters
  • 1 jalapeno chopped (remove seeds for a milder salsa)
  • ¼ 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)


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.


Tip: don’t add the salsa until just before you eat/after you reheat it.
Keyword Meal Prep/Freezer Friendly

Related Articles


Your email address will not be published. Required fields are marked *