Easy Beef Taco Protein Bowl
These protein bowl series is meant to free up your time. Please cook more rice and more ground beef than you need ahead of time so you can use it the rest of the week! If you prep in advance this meal will take about 10 minutes to put together.
Servings 1 serving
Ingredients
- ⅓ cup cooked short grain brown rice (preferably cooked ahead in a large batch to last you several days)
- 1 pound grass fed ground beef (you will use a 1/2 cup in this recipe and save the rest for future meals)
- desired amount of taco seasoning (I use redmond)
- 1 tablespoon good quality olive oil
- 1 tablsepoon fresh lime juice
- sea salt and pepper to taste
- small handful baby arugula (or other lettuce)
- ⅓ cup sliced cherry tomatoes
- 1 carrot, grated
- 2 tablespoons pickled red onions
- ½ a ripe avocado, sliced and scooped out of skin
- tabasco sauce (optional)
Instructions
- If you have already prepped your rice and ground beef, re-heat and place in bowl. If not, begin cooking the rice to package instructions. Add ground beef to a pan and cook using a spatula to separate meat. Add as much taco seasoning as you like.
- White meat and rice cook, make dressing by whisking together olive oil, lime juice, sea salt and pepper, set aside.
- When rice and beef are ready: add arugula, tomatoes, avocado, onions, and grated carrot to a bowl. Add rice and ground beef. Drizzle dressing over everything except the beef. Season with sea salt and freshly ground black pepper. Serve!
- Place extra rice and beef in the fridge for later use. You can also freeze the ground beef if you want to save it for more than a week.