Taco Bowls -- Make It Your Way!

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)



  • 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



  • 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.