Description
This easy and flavorful taco rice bowl is designed for meal prep, ensuring delicious, non-soggy lunches all week long. It’s customizable, budget-friendly, and packed with vibrant flavors.
Ingredients
- 1 tbsp olive oil
- 1 lb ground beef, turkey, or lentils
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tbsp homemade taco seasoning (or 1 packet store-bought)
- 1/4 cup water or broth
- 2 cups cooked brown rice (or white rice/quinoa)
- 1 (15-oz) can black beans, rinsed and drained
- 1 cup corn (frozen, thawed, or canned)
- 1/2 cup diced bell peppers (any color)
- For serving (optional, keep separate): shredded lettuce, diced tomatoes, avocado, Greek yogurt/sour cream, salsa, fresh cilantro, lime wedges
Instructions
- 1. Cook Grains: Prepare rice or quinoa according to package directions. Spread on a baking sheet to cool completely.
- 2. Brown Protein: Heat olive oil in a large skillet over medium-high heat. Add ground meat (or lentils) and onion, cooking until meat is browned and onion is softened, breaking up meat with a spoon. Drain any excess fat. Stir in minced garlic and cook for 1 minute more until fragrant.
- 3. Season & Simmer: Stir in taco seasoning and water/broth. Bring to a simmer and cook for 5-7 minutes, allowing flavors to meld and sauce to thicken slightly. Remove from heat and let cool completely.
- 4. Prep Toppings: While meat cools, prepare your ‘hold up’ toppings: rinse black beans and corn, dice bell peppers.
- 5. Assemble Bowls: In 4 airtight meal prep containers, layer 1/2 cup cooked rice, followed by 1/4 of the seasoned taco meat. Top with black beans, corn, and diced bell peppers.
- 6. Store & Serve: Seal containers and refrigerate for up to 4 days. Store fresh toppings (lettuce, avocado, cilantro) and creamy elements (yogurt, salsa) in separate small containers to add just before serving. Reheat bowls in the microwave until warmed through, then add fresh toppings.
- Prep Time: 20 mins
- Cook Time: 30 mins