Healthy Meal Prep Lunch Recipe: Taco Salad

Seemed like y’all loved the mini blog post about the chocolate protein pancakes and “berry” syrup recipe (find the post HERE), so I decided to share an easy Taco Salad recipe I whip up for lunch frequently that’s high in fiber, and fills you up for hours! It’s quick, easy, and makes meal prepping for the week a little bit simpler!

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I make a few switches to lighten the calories, lower the carbs, and increase the protein to rev up metabolism:

  • Use cauliflower rice instead of normal rice to lower carbs and increase fiber
  • Use greek yogurt 0% fat instead of sour cream to lower fat and increase protein
  • Use a variety of veggies to increase fiber
  • Use a lean meat (I used 93% lean ground turkey) to lower fat content and increase protein
  • Skip the beans! Yes beans have fiber and protein, but they can add up to be a lot of carbs. If using beans, use them for a topping to add flavor instead of filling up your entire salad with beans.
  • No corn! Corn is a vegetable, but is super starchy! It adds a lot of unnecessary carbs… again, if you love corn, use it as a topping for flavor instead of a main component.

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Ingredients (2 servings):

  • 1/2 pound 93% lean ground turkey
  • 1/2 tablespoon chili powder
  • 1 teaspoons cumin
  • 1/2 teaspoon salt
  • 1 teaspoons garlic powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper
  • 1 bag of frozen cauliflower rice, heat in microwave following instructions on bag
  • 1 avocado (or pre-made clean guacamole, I like the one from Trader Joe’s I just tried)
  • 1/2 cup greek yogurt 0% fat
  • 1 bunch of cilantro, chopped
  • 2 lime wedges
  • 1 cup pico de gallo (I get the pre-made version at the grocery store without sugar)
  • 2 romaine hearts, chopped
  • 1 red bell pepper, sliced
  • 1 onion, sliced
  • spray olive oil

 

Ground Turkey Directions:

  1. Heat a skillet to medium-high heat and spray with olive oil
  2. Once hot, place the ground turkey in the skillet. Sprinkle meat with the spices (chili powder, cumin, salt, garlic powder, cayenne pepper, black pepper). Note: I usually eyeball the amount of spices, and I prefer a heavily seasoned taco meat. You do you! 
  3. Use a spatula to break the turkey into smaller chunks, and cook until browned and cooked through (no pink left) about 10 minutes.
  4. Remove ground turkey from heat and set aside, allow to cool for packing.

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Bell Pepper & Onion Directions:

  1. Heat a skillet to medium-high heat and spray with olive oil
  2. Once hot, place onion in pan and cook for 3-4 minutes
  3. Next, add in bell pepper. Continue to cook for another 5-6 minutes until bell peppers and onions are cooked. Note: if you like a crunchy bell pepper, cook only for 5 minutes. If you like a more thoroughly cooked bell pepper, cook a bit longer
  4. Remove from heat and set aside, allow to cool for packing.

 

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Taco Salad Directions (layering for a packed lunch):

  1. Evenly divide all of the ingredients and layer into the containers in the following order:
    • Cauliflower rice on the bottom
    • onion and bell pepper
    • ground turkey
    • avocado or guacamole
    • greek yogurt
    • pico de gallo
    • cilantro
    • juice of a lime wedge
    • romaine lettuce

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That’s it! Super easy and delish!

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Health Disclaimer:

I am not a physician or Registered Dietician. Some blog posts discuss healthy eating and exercise, and the purpose is to share my personal journey and experience with diet and fitness. As always, consult a physician before making any changes in diet or exercise. The author and blog disclaim liability for any damage, mishap, or injury that may occur from engaging in any activities or ideas from this site.

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