I frequently make new heath goals for myself: whether it is abstaining from alcohol for one week, a month of only eating home cooked meals, or working out a certain number of days each week. I find that mixing up my health and fitness goals help me to achieve a realistic and sustainable diet and exercise plan without leaving me feeling burnt out or deprived. I first made this recipe during a month of eating only home cooked meals. I was almost at the end of the month, with only two days to go, when I was invited to my favorite locally owned Mexican restaurant. I decided to try making my own taco bowl and it was delicious! Not to mention, I wasn’t bloated the next day.
I always meal prep in bulk so I only have to spend 1-2 nights each week actually cooking. This recipe will make 4 taco bowls.
You Will Need:
Spinach/Arugula/ Kale
Brown Rice
1-2 Bell Peppers
Cherry Tomatoes
1 Avocado
1 Yellow Onion
1 lb Grass-Fed Organic Ground Beef
(you can make this vegetarian/vegan by adding black beans instead of ground beef)
To Make:
Assemble a generous handful of either spinach, kale, or arugula in your Pyrex containers (I use the 4 cup Pyrex Container for most salads). Season your grass-fed organic ground beef with taco seasoning and cook with chopped a onion on medium-high on your stove top until cooked through and the onions are translucent (approximately 10 minutes). While the meat is browning, cook your choice of brown rice on another stove eye. Evenly distribute the chopped bell peppers, cherry tomatoes, sautéed onion, and ground beef among all four containers. Each salad gets ¼ cup of rice and ¼ avocado. I always top mine with Frank’s RedHot Hot Sauce!
Let me know if you try this and how you like it
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