Feb 14, 2023

 by Beth Conley

🌮🌮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 of cheese.

➡️NOTE: feel free to sub in storebought salsa if you are short on time.

Meal Prep Taco Bowl

(Makes 4-6 servings)

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

• ⅔ cup (155 ml) water

Salsa

• 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.

Yum!