š®š®This is one of the most versatile recipes youāll ever makeā¦
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You can change up the protein, the spices, the salsa, the carbs, and the kind of cheese.
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ā”ļøNOTE: feel free to sub in storebought salsa if you are short on time.
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Meal Prep Taco Bowl
(Makes 4-6 servings)
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Protein
- 1 lb (455 g) lean ground meat (beef, chicken, turkey -OR- extra-firm tofu, cut into cubes)Ā
- 1 Tbsp extra virgin olive oil
- 2 Tbsp taco seasoning
- ā cup (155 ml) water
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Salsa
- 2 cups (300 g) cherry tomatoes, cut into quarters
- 1 jalapeno, chopped (remove seeds for a milder salsa)
- Ā¼ cup (30 g) red onion, chopped
- 1 lime, juiced
- Ā½ tsp sea salt
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Bowl Ingredients
- 2 cups (190 g) cooked rice (brown, jasmine, cauliflower, etc.)
- 15 oz (425 g) can of organic corn, rinsed & drained
- Ā½ cup (60 g) goat cheese crumbles (optional)
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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.
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Prepare the salsa:
Combine the salsa ingredients in a medium bowl and mix well.
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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
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Cover tightly and store in the refrigerator for up to 4 days. Can be eaten cold or reheated. Tip: donāt add the salsa until just before you eat/after you reheat it.
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