Meal Prep Taco Bowls

These taco bowls are loaded with ground meat, rice, beans, veggies and cilantro-lime crema. They’re high in protein, fibre and meal preppable!

I love a good taco moment, but sometimes I’m craving a bowl situation and this is the best of both worlds. It’s so flavourful, easy to make and perfect for meal prep. You’ll be craving it on repeat.

Why you’ll love this recipe

• Healthy & satisfying: This taco bowl is a fresh, well balanced meal loaded with protein and fibre that actually keeps you full and feeling good.
• Meal prep friendly: Everything can be made ahead and stored separately, so you can quickly assemble fresh bowls for easy lunches or dinners all week.

Ingredients and substitutions

• Olive oil – Avocado oil or any neutral oil will work.
• Ground chicken – Ground turkey, beef, or plant-based ground can be used instead.
• Taco seasoning – Store-bought is fine, but it’s so easy to make at home since you probably already have the spices.
• Black beans – Pinto beans or kidney beans are great alternatives.
• Romaine lettuce – Iceberg, spinach, or a mixed greens blend will work.
• Red cabbage – Green cabbage or extra romaine for that crunch or a bell pepper.
• Pico de gallo – Use a ready made one or your favourite jarred salsa.
• Corn – Fresh, frozen, or canned corn all work.
• Cheddar cheese – Monterey Jack, Tex Mex blend, or mozzarella can be used.
• White rice – Brown rice, jasmine rice, or cauliflower rice for a lower-carb option.

Cilantro lime crema

• Sour cream – Greek yogurt works for a lighter option.
• Cilantro – Leave it out if you’re not a fan, or use parsley instead.
• Lime juice – Fresh is best, but bottled will work.

Optional toppings

• Tortilla chips – Crushed taco shells or strips of corn tortillas.
• Guacamole – Make my quick guac or sliced avocado works just as well.
• Jalapeños – Fresh or pickled jalapeños or leave out for less heat.
• Lime wedges – Lemon can be used in a pinch.
• Cilantro – Optional for garnish.

How to make taco bowls

Step 1: Cook the rice

Cook the rice in a rice cooker or in a pot on the stovetop.

Step 2: Make the crema

Add the cilantro lime crema ingredients to a blender and blend until smooth.

Step 3: Cook the meat

Cook the ground meat in a skillet with seasoning until done.

Step 4: Prep toppings and serve

Prep all your toppings, assemble the bowl and enjoy!

Frequently asked questions

What is a taco bowl?

A taco bowl is basically all your favourite taco ingredients served in a bowl instead of a tortilla. Think seasoned meat, rice, beans, veggies, and all the toppings you love, just layered together.

Are taco bowls healthy?

Yes! These taco bowls are a well-balanced meal with protein, fiber, and fresh ingredients. They’re satisfying and filling but still feel light.

Can taco bowls be meal prepped?

Definitely. That’s one of the best things about them. If you want it to stay fresh longer, you can prep everything ahead and store it separately, then just assemble when you’re ready to eat.

Storing and reheating

Storing: It’s best to store the ingredients separately and assemble when ready to eat. Most will last up to 3-4 days in the fridge but the guac or avocado should be served fresh.

Reheating: Reheat the rice and ground meat in the microwave then add the fresh toppings.

Freezing: I only recommend freezing the cooked ground meat and rice in separate freezer safe bags or containers for up to 3 months. Defrost in the fridge overnight and heat when needed.