These healthy taco bowls are perfect for meal prep. Made with seasoned ground beef, cilantro lime rice, fresh toppings, and ready in about 30 minutes.
A Note from Isabel
I meal prep these taco bowls all the time for lunches throughout the week. They’re one of those recipes that’s super satisfying and keeps me full, which is exactly what I need during a busy day.
My husband and I both love them because they’re way more satisfying than eating out, and we can customize them however we want. He always adds a spoonful of salsa macha to his bowl for some heat and crunch, and I usually just pile on more cheese.
The cilantro lime rice, seasoned ground beef, and all the fresh toppings make these feel like a treat even though they’re something I’m eating for lunch on a regular Tuesday. Plus, everything comes together in about 30 minutes, so it’s easy to prep a big batch at the beginning of the week.
Ingredients You’ll Need
IngredientWhy It WorksLean ground beefUsing lean or extra-lean ground beef keeps the bowls hearty and filling without excess grease. Ground turkey or chicken work well too.Taco seasoningMy homemade taco seasoning is great here, but your favorite store-bought packet works perfectly as well.Cilantro lime riceThis bright, fresh rice adds carbs and flavor without feeling heavy. Made with long-grain rice, broth, garlic, lime, and cilantro.Pico de galloA simple mix of tomatoes, onion, jalapeño, lime juice, garlic, and cilantro adds freshness and acidity that balances the beef.Whole kernel cornQuickly charred in a skillet for a little sweetness, texture, and smoky flavor. Fresh or canned both work.ToppingsThese are totally customizable. I like using options like black beans, avocado, shredded cheese, red onion, cilantro, and plain Greek yogurt or sour cream.
How to Make Healthy Taco Bowls
Make the pico de gallo. Toss all the ingredients together and refrigerate while you prepare the rest. This gives the flavors time to meld.
Cook the cilantro lime rice. Toast the rice briefly, add garlic, broth, and salt, then simmer until tender. Finish with lime zest, lime juice, and cilantro.
Brown the ground beef. Cook the beef until fully browned, then stir in taco seasoning and water and simmer briefly until saucy and well seasoned.
Char the yellow corn. Sauté corn with butter, salt, pepper, and smoked paprika until lightly browned.
Assemble the bowls. Layer rice, beef, corn, black beans, pico de gallo, avocado, cheese, and your favorite toppings. Finish with a dollop of Greek yogurt or sour cream.
Recipe Tips
- Using a dressing. To keep your bowls light and on the healthier side, I used plain Greek yogurt. You can also use light sour cream or light Mexican crema. For extra flavor, mix your plain Greek yogurt with a squeeze of fresh lime juice, a dash of salt, and a dash of chili powder.
- Prep ahead of time. Taco bowls are great for prepping ahead of time, since most components keep well in the fridge. You can make ground beef filling up to 1 week, pico de gallo up to 5 days, cilantro lime rice up to 1 week, and skillet corn up to 1 week ahead of time.
- Add a bed of greens. Swap half the rice for shredded lettuce or spring mix for a lighter bowl.
More Healthy Recipes
For the cilantro lime rice
For the charred skillet corn
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Make the pico de gallo. Add all the ingredients together and toss to combine. Taste for salt and adjust if needed. Cover and refrigerate while you cook the rest of the taco bowl.
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Make the cilantro lime rice. Heat the oil in a medium saucepan or pot over medium heat. Add the rice and sauté for 1 minute, stirring frequently, until the rice turns from transparent to white in color.
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Add in the garlic and sauté for 30 seconds or until fragrant. Pour in the broth and the salt. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes.
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While the rice is cooking, make the ground beef filling. Heat the oil in a large skillet over medium heat. Add the ground beef and cook for 7-8 minutes until browned, breaking it apart with a wooden spoon.
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Add the taco seasoning and water. Stir to combine and cook for an additional 1-2 minutes. Remove from the heat and set aside.
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Finish the cilantro lime rice. Remove the saucepan from the heat and fluff the rice with a fork. Gently stir in the cilantro, lime zest, and lime juice. Taste and season with more salt if necessary. Set aside.
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Make the charred skillet corn. In a separate medium skillet, melt the butter over medium heat and add the corn, salt, black pepper, and smoked paprika. Cook, stirring occasionally, until browned on all sides.
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Assemble and serve. To each bowl, add 4 ounces of ground beef filling, ¼ cup cilantro lime rice, ¼ cup black beans, ¼ cup corn, 1-2 tablespoons pico de gallo, sliced avocado, shredded cheddar cheese, chopped cilantro, sliced red onions, and drizzle with plain Greek yogurt or sour cream.
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- Storing and reheating: For best results, store each component separately in airtight containers in the fridge. Most ingredients will keep well for up to 5 days. If the bowls are already assembled, they’re best eaten within 2–3 days. When reheating, remove fresh toppings like pico de gallo and avocado first. Warm the rest in the microwave, then add the fresh ingredients back on top before serving.
- Nutritional information does not include avocado, yogurt or sour cream, cheese, or pickled red onions.
Serving: 1serving | Calories: 576kcal | Carbohydrates: 72g | Protein: 36g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 74mg | Sodium: 2091mg | Potassium: 995mg | Fiber: 10g | Sugar: 3g | Vitamin A: 926IU | Vitamin C: 22mg | Calcium: 81mg | Iron: 6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Photography by Ashley McLaughlin.