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:
Absolutely! Ground turkey would work well for these bowls, or you could even cook and cut up some chicken breasts. Just make sure to use the taco seasoning!
I love Dalkin & Co., but feel free to use whatever you like, or make your own!
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
Make-Ahead Taco Bowls with Jalapeño Dressing
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
Food Photography and Styling by Eat Love Eats.
The post Make-Ahead Taco Bowls with Jalapeño Dressing appeared first on The Defined Dish.
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