Category: Lunch Ideas

Looking for a delicious make-ahead lunch that’s fun, flavorful, and nutritious? Look no further than these Make-Ahead Taco Bowls with Jalapeño Dressing!

I know how busy you all are, so I’m doing a series of make-ahead lunch ideas, which I really hope inspires you to treat yourself all week long to nourishing, delicious lunches that you can easily re-heat!

Taco salads are such a classic lunch option, but these Make-Ahead Taco Bowls with Jalapeño Dressing are really amped up with flavor! The jalapeño-cilantro dressing is so tangy and flavorful, and really takes these bowls up a notch.

Ingredients:

• Avocado Oil
• Ground Beef
• Kosher Salt
• Taco Seasoning
• Red Bell Pepper
• Orange Bell Pepper
• Yellow Onion
• Extra Virgin Olive Oil
• Cilantro
• Limes
• Jalapeño
• Honey
• Cloves
• Pepper
• Brown Rice
• Black Beans
• Shredded Monterey Jack Cheese

Step-by-Step:

Step One: make the taco meat

Heat 1 tablespoon of oil in large skillet over medium heat. Add the ground beef, 1 teaspoon salt, and 2 tablespoons of taco seasoning and cook, breaking up the meat with the edge of a spoon, until the meat is no longer pink and cooked through, about 6 minutes. Drain off excess fat and set aside.

Step Two: cook the peppers

Wipe down the same skillet, and heat the remaining 1 tbsp of oil over medium heat. Add the bell peppers and onions with a pinch of salt. Cook, stirring often, until the veggies are tender, about 5 minutes. Set aside.

Step Three: make the dressing

In a food processor or blender, combine the dressing ingredients and blend until almost smooth. Set aside.

Step Four: Build your bowls

Lay out 4 meal prep bowls. Evenly divide the rice, beans, taco meat and veggies amongst the bowls. Add the Monterrey Jack cheese and sprinkle with some cilantro. Pour the salad dressing in a small, separate container. Then, divide the iceberg lettuce among 4 sandwich-size zip-top bags.

Step Five: Serve or store!

Store in the fridge until ready to serve (these keep in the fridge for up to 4 days). When ready to eat, set aside the iceberg lettuce and the dressing container. Pop the bowls in the microwave and reheat until warm, 1 to 2 minutes. Remove from the microwave and top with the iceberg lettuce, and drizzle with the dressing. Cover, shake or just toss it up gently with your fork and enjoy!

Recipe FAQs:

I hope this recipe makes life just a little bit easier for you! Let me know what you think after you try them!

Looking for more delicious bowl recipes? Try these!

Caribbean-Inspired Chicken Bowls

Chili Crisp Chicken Bowls

Chipotle Steak Taco Bowls

Print

Make-Ahead Taco Bowls with Jalapeño Dressing

Servings 4 bowls

Calories 869kcal

Author Alex Snodgrass

Ingredients

For the Taco Meat + sauteed peppers:

• 2 tablespoons avocado oil divided
• 1 ½ pounds ground beef
• 1 teaspoon kosher salt
• 2 tablespoons taco seasoning I use Dalkin & Co.
• 1 red bell pepper cored and thinly sliced
• 1 orange bell pepper cored and thinly sliced
• ½ yellow onion thinly sliced

For the Jalapeno-Cilantro Dressing:

• ¼ cup extra virgin olive oil
• ½ cup roughly chopped cilantro leaves and tender stems
• ¼ cup freshly squeezed lime juice 2 limes
• ¼ cup roughly chopped seeded jalapeno or 1 jalapeno
• 2 teaspoons honey
• 2 garlic cloves
• ½ teaspoon kosher salt
• ¼ teaspoon pepper

For the Bowls:

• 1 1/3 cup prepared brown rice
• 15- ounce can black beans drained and rinsed
• ½ cup shredded Monterrey jack cheese
• 2 tablespoons freshly chopped cilantro leaves

Instructions

Make the Taco Meat and Bell Peppers:

• Heat 1 tablespoon of oil in large skillet over medium heat. Add the ground beef, 1 teaspoon salt, and 2 tablespoons of taco seasoning and cook, breaking up the meat with the edge of a spoon, until the meat is no longer pink and cooked through, about 6 minutes. Drain off excess fat and set aside.
• Wipe down the same skillet, and heat the remaining 1 tbsp of oil over medium heat. Add the bell peppers and onions with a pinch of salt. Cook, stirring often, until the veggies are tender, about 5 minutes. Set aside.

Make the Jalapeno-Cilantro Dressing:

• In a food processor or blender, combine the dressing ingredients and blend until almost smooth. Set aside.

Build the Bowls:

• Lay out 4 meal prep bowls. Evenly divide the rice, beans, taco meat and veggies amongst the bowls. Add the Monterrey Jack cheese and sprinkle with some cilantro. Pour the salad dressing in a small, separate container. Then, divide the iceberg lettuce amongst 4 sandwich size zip-top bags.
• Store in the fridge until ready to serve (these keep in the fridge for up to 4 days). When ready to eat, set aside the iceberg lettuce and the dressing container. Pop the bowls in the microwave and reheat until warm, 1 to 2 minutes. Remove from the microwave and top with the iceberg lettuce, and drizzle with the dressing. Cover, shake or just toss it up gently with your fork and enjoy!

Nutrition

Calories: 869kcal | Carbohydrates: 42g | Protein: 41g | Fat: 60g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 31g | Trans Fat: 2g | Cholesterol: 133mg | Sodium: 1587mg | Potassium: 1002mg | Fiber: 10g | Sugar: 7g | Vitamin A: 2311IU | Vitamin C: 93mg | Calcium: 193mg | Iron: 7mg

Food Photography and Styling by Eat Love Eats.

The post Make-Ahead Taco Bowls with Jalapeño Dressing appeared first on The Defined Dish.