taco bowl

Meal Prep Turkey Taco Bowls are a healthier version of takeout that's lower in calories and big on flavor! Made with homemade seasoning for an EASY and filling veggie-protein-packed lunch or dinner. Paleo + Gluten Free + Low Calorie

Meal Prep Turkey Taco Bowls

turkey breast

tbsp extra virgin olive oil

green bell pepper

yellow bell pepper

salsa

salt and pepper

taco seasoning

Heat a large skillet to medium heat with extra virgin olive oil.

Place bell peppers in the skillet and sauté 5 minutes or until slightly tender.

Add the ground turkey breast with salt, pepper and homemade taco seasoning.

Use a spatula to break up the meat and mix in the seasonings.

Cook until the meat is browned, stirring it frequently.

Stir in the salsa then transfer to 4 meal prep containers filling with lettuce and peppers.

An easy-to-make Taco Bowl recipe! This meal is filling, packed with good ingredients, and is a great make-ahead weekly meal prep option. 

Taco Bowl

rice (and 2 cups chicken stock, chicken broth,

chicken broth (or stock

butter

lime ((2 tablespoons juice and 1 teaspoon zest))

cilantro

beef

chili powder

EACH: paprika, cumin

cayenne pepper

EACH: oregano, salt, and pepper

mild picante sauce

(15 ounces) black beans, (drained and rinsed)

(15 ounces) fire-roasted corn, rinsed

Sharp Cheddar cheese (grated), sour cream

Bring 2 cups of chicken stock to a boil over medium-high heat. Stir in the butter and rice and return to a boil. Reduce the heat to low, cover, and simmer until the rice is cooked through and tender. Stir in the lime juice, lime zest, cilantro, and salt + pepper to taste.

Cilantro-Lime Rice

Heat a large skillet and add in the ground beef. Cook and crumble until browned through (draining off and discarding any grease). Stir in the seasonings (chili powder, paprika, cumin, cayenne, oregano, salt, &amp; pepper), and heat until fragrant. Mix in the picante sauce; stir, and cook until warmed through.

Taco Meat

To serve as a meal: Layer the rice, taco meat, beans, and corn (warm beans and corn by tossing with hot rice or hot taco meat) and your favorite toppings such as grated Cheddar cheese, a spoonful of sour cream, fresh lime, fresh cilantro, fresh diced/sliced avocado, and fresh tomatoes or easy pico de gallo in individual bowls or plates.To see how to repurpose the meat, beans, and corn into an amazing taco salad, see the last paragraph of the blog post.

Meal Prep: Add cooked and cooled rice, cooked and slightly cooled beef, beans, and corn to your meal prep container. Separate toppings into individual containers or plastic bags. Cover/seal everything tightly and refrigerate for 4-5 days. Warm rice, beef, corn, and beans mixture in a microwave or skillet together and add the prepared toppings.

Assembly/Meal Prep

This vegetarian taco meat is made with cauliflower, walnuts, and chipotle peppers. It's so easy: just mix and bake. Meatless miracle!

Cauliflower Walnut Vegetarian Taco Meat

cauliflower florets

whole walnuts

individual chipotles in adobo sauce

cumin

salt

lime juice

garlic or onion powder

cayenne

Preheat the oven to 375 degrees. Pulse all ingredients in a food processor until the mixture is evenly ground (see picture).

Transfer to a greased baking sheet. Bake for 30 minutes, stirring halfway through to prevent over-browning.

Serve in tacos, burritos, quesadillas, bowls, and the like!

I made these tonight as I had some accidently over-roasted walnuts I added into it after the initial baking period. Even with this alteration it was delicious! I used some jalapeno rather than the abodo chiles. With some Daiya cheese, salsa, black beans and guacamole on top they were grubbin' as we used to say.

I make this once a week. My husband and I love it. He thinks it tastes like real meat which is saying a lot. Anyway I forgot to get walnuts today. I’m guessing it won’t be the same without them?? Are they needed to get that consistency? Thanks!

I made this with the few walnuts I had on hand and subbed in roasted, no salt pistachios for the balance. It was yummy!!!!

I saw this on your instagram and I already made it for my family over the weekend.  It was a hit!  They were skeptical at first, but everyone happily ate it.  I bought some more cauliflower this morning so I can make another batch to have in the fridge this week.  Yum!

Can you use frozen riced cauliflower for this

As soon as this recipe hit my inbox, I was off to the store to get the ingredients. This was SO EASY to make and it came together really fast! My ever-skeptical-of-vegan-food mother rolled her eyes when she saw the recipe, scoffing "I don't see how that could possibly taste good". When it was all done I was able to persuade her to try "just a bite" and  WOW! Both of us were plowing through the meatless delight faster than Grant took Richmond (as my Grammy says). Such a brilliant, easy and delicious recipe. THANK YOU for sharing this. I can't wait to feed everyone I know with this, I'm practically giddy! 
(I made it with all the optional add-ins and it was scrumptious)

Ammmaaaazzzeee!!!! OMG. Your photography just seriously makes me fall over in my chair, along with these recipes! I'm gluten free and LOVE being able to find hearty gluten free meals for big strong non gluten free hubby and I am SOOOO making this!!!! Love!

https://content.jwplatform.com/videos/PqAtDDyH.mp4

This vegetarian taco meat is made with cauliflower, walnuts, and chipotle peppers. It’s so easy: just mix and bake. Meatless miracle!

Healthy, satisfying taco salad made with black beans, fresh veggies, and taco-seasoned chickpea-walnut crumbles. Then tossed in an easy &amp; flavorful southwestern style dressing.

Vegan Taco Salad with Creamy Southwestern Dressing

head romaine (4-5 cups finely chopped)

chickpea-walnut taco crumbles

black beans

sweet corn, cooked

cherry/grape tomatoes (about 1 cup)

red onion (or 2-3 green onions)

Optional for serving: tortilla strips, avocado/guacamole, cilantro

vegan yogurt, plain & unsweetened* (about 10 oz.)

Tbsp. lime juice (about 1 lime)

Tbsp. apple cider vinegar

onion powder

garlic powder

maple syrup

salt (more/less

chipotle

Make the chickpea-walnut taco crumbles.

Meanwhile, make the dressing: combine all dressing ingredients in a small bowl and whisk/stir to combine. Adjust flavors if desired. Set aside.

Finely chop romaine. Halve/quarter grape tomatoes and finely dice red onion.

Place all salad ingredients in a large bowl (including taco crumbles when finished baking). Toss to combine.

Place portioned salad in serving bowls and top with desired amount of dressing. Add toppings if desired. (I enjoy crumbled tortilla chips for crunch.)

If saving for later, store salad and dressing separately in sealed containers in the fridge to preserve freshness.

Easy, delicious, and vibrant Sweet Potato Taco Bowl! Take taco night up to the next level with this delicious and healthy meal!&nbsp;

Sweet Potato Taco Bowl

tbsp chili powder*

tbsp

tbsp cumin

tsp kosher salt

oregano

cayenne powder (optional, very spicy)

lbs (454 grams) sweet potatoes,

vegetable oil

lbs (454 grams) beef

cherry tomatoes, halved OR 2 large tomatoes chopped

avocado,

Preheat oven to 400° F.

In a small bowl mix together chili powder, paprika, cumin, salt, oregano, garlic power, onion powder, and cayenne pepper (if using).

Toss sweet potatoes pieces with vegetable oil and half the seasoning mixture from the small bowl, about 2 tablespoons. Bake for 15-20 minutes until tender and cooked through.

Meanwhile, cook beef over medium-high heat for about 5-7 minutes until cooked through. If necessary, drain any large quantities of fat from skillet, leaving about 1 tablespoon. Add beans, fresh corn (if using kernels from a cob) and remaining seasoning mixture from the small bowl. Toss to fully coat beans and beef with seasoning. Continue to cook until beans and corn are heated through.

To serve either place all ingredients in separate dishes for family style serving, or make individual bowls before serving table.

Serve with any desired optional garnishes (sour cream, jalapeños, sliced green onion, chopped cilantro leaves, lime slices, crumbles feta, etc.).

Weeknight dinners hardly get any easier than this! With just 20 minutes you can put a meal on the table for a crowd or have enough for leftovers later in the week.

Easy Beef Taco Bowl with Salsa Ranch

tomato paste

water

salt and black pepper

sour cream

Shredded lettuce

Tortilla chips

tomatoes grape tomatoes

black olives

Shredded cheddar or Monterey jack cheese, cheese

red onions,

avocado Guacamole

Salsa Ranch Dressing

Fresh, chopped cilantro, thin-sliced jalapeño, and/or lime wedges, etc.

Place a large skillet over medium-high heat. Once hot, add the ground beef. Break up the meat using a large wooden spoon or a spatula. Cook for 7-9 minutes or until beef is cooked through and no longer pink, stirring occasionally. Drain, if needed. 

Return the skillet with beef to the stove and reduce the heat to medium. Add the taco seasoning, tomato paste, and water. Stir until sauce and seasonings are well combined with the beef. Cook, stirring occasionally, for another 2-3 minutes or until hot. Season with salt and pepper to taste. 

Prepare the Salsa Ranch: In a small bowl, stir together the salsa, sour cream, and ranch dressing. Stir until smooth and well combined. 

Assemble the bowls with optional serving suggestions. 

Leftovers may be stored in separate airtight containers in the refrigerator for up to 3 days.

This was easy and tasty! My whole family liked it.

Such a delicious and easy to put together meal! The salsa ranch makes the dish!! Definitely will make it again!

Ground Chicken Taco Bowls

olive oil

chicken

onion

smoked paprika

Salt and black pepper

black beans, drained and rinsed

corn,

red onion

jalapeño, diced (seeds removed)

lime, juiced

Salt

rice

lime

In a bowl combine all of the ingredients...

In a bowl combine all of the ingredients for the salsa. Stir everything together and adjust with additional salt or lime juice if needed.

Rinse the rice under cold water and add...

Rinse the rice under cold water and add it to a saucepan. Cover the rice with 1 1/2 cups of water and add in the lime zest, cilantro, garlic powder, and salt. Stir everything together and bring it to a boil. Cover with a lid and turn down the heat to low. Let it cook for 15 minutes then remove it from the heat.

Squeeze in the lime juice and fluff the...

Squeeze in the lime juice and fluff the rice with a fork. Cover with the lid again and let it steam for 5-10 minutes.

Add the olive oil to a large skillet...

Add the olive oil to a large skillet over medium-high heat. When the oil is hot add in the onion and ground chicken. Crumble the chicken with a wooden spoon or spatula. Add in the taco seasoning, salt, pepper, and cilantro. Stir everything together and let it cook until the onions are tender and the chicken is cooked through.

Pour in the salsa and stir everything together....

Pour in the salsa and stir everything together. Let it simmer until heated through and then remove from the heat.

Add some of the cilantro lime rice to...

Add some of the cilantro lime rice to a bowl. Top it with the ground chicken, black bean and corn salsa, chunks of avocado, shredded cheese and garnish with cilantro.

Burrito Spaghetti Squash Bowl

spaghetti squash, halved, seeds remove

Kosher salt

onion, chopped

garlic,

beef turkey

tbsp. Taco Seasoning

Kosher Salt

Black Pepper

cherry tomatoes

Monterey Jack

cheddar

Preheat oven to 400°. Drizzle cut sides of spaghetti squash with oil and season with salt, chili powder, and cumin. Place cut side down on a large, rimmed baking sheet. Roast until tender, 30 to 35 minutes. Let cool slightly. Using a fork, break up squash strands.

Meanwhile, make filling: In a large skillet over medium heat, heat olive oil. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef, breaking up the meat with a spoon. Cook until beef is no longer pink, about 6 minutes. Drain fat.

Stir in taco seasoning, then season to taste with salt and pepper. Stir in black beans, cherry tomatoes, and corn.

Fill each spaghetti squash with beef mixture and top with cheeses. Return to oven to melt cheese, 5 minutes. Garnish with cilantro and serve.

This high protein and highly nutritious spiced beef taco-style burrito bowl is beyond flavourful and incredibly filling.

Beef Taco Bowl Meal Prep

Tomatoes,

Red Onion, Diced

Jalapeño,

(0.25 ounces) - Coriander (Cilantro), Roughly Chopped

Limes, Juiced

Seasoning To Taste

(1.65lbs) - Beef Mince (Ground Beef)

Smoked Paprika

⅔ Cup (150 milliliters) - Beef Stock

White Root Spring Onions (Scallions), Thinly Sliced

Can (400 grams-14.1 ounces)

(4.23 ounces) - Cheddar Cheese, Grat

(12.35 ounces)

Green Stem Spring Onions, Thinly Sliced

Make Salsa

Place a medium sized pan over medium high heat. Add in the drained corn kernels and toast for 2-3 minutes or until lightly charred and nutty. Remove from the stovetop and place into a bowl to cool down. Add all the salsa ingredietns to a bowl, mix well and adjust seasoning if neccessary. Store in the fridge until ready to serve.

Salsa

Cook Rice

In a large saucepan, add the washed rice, cold water, and salt to taste. Stir the rice to prevent any clumps from forming and bring it to a boil. Cover with a lid, reduce the heat to low and cook for 14 minutes, undisturbed. After 14 minutes, turn off the heat but leave the lid on for a final 4 minutes to finish steaming. Remove the lid, fluff with a fork or spatula, and let cool slightly.

Rice

Beef Taco

Place a large pan over medium-high heat. Once hot, add in the oil and beef mince and fry for 6-7 minutes or until browned all over. Add in the spice mix, white stem spring onion, and seasoning to taste. Mix to combine and cook for 1 minute. Pour in the beef stock, bring to a boil, reduce heat to medium and cook for 2-3 minutes or until slightly thickened. Remove from the stovetop.

Serve Meal Prep

Divide all components of the dish into 5 meal prep containers. The best formation of ingredients is as follows - Rice, Cheese, Beef Mix, Corn Salsa, and Black Beans. Garnish with green stem spring onion (scallion) and sriracha mayonnaise. Dig in.

Serving

Get all five of your five-a-day in this Mexican-inspired spicy beef taco bowl. Full of textures and flavours, it can be partly prepped ahead

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