High Protein Taco Bowls

Sunday Prep, Weekday Fuel | Serves 4 | ~35g protein per serving

Weightlifting is about controlling load — and that starts with giving your body enough fuel to work with. This bowl hits a serious protein number without a long ingredient list, so meal prep doesn't eat up your whole Sunday.

What You'll Need

Ingredients

• 1 lb lean ground beef (93/7)

• 1 bell pepper, diced

• 1 onion, diced

• 1 packet low-sodium taco seasoning

• 1 can corn, drained

• 1 cup cooked brown rice (or a quinoa & brown rice blend)

• 1 cup shredded romaine lettuce

• 1 cup low-fat cheddar cheese, shredded

• ¼ cup non-fat Greek yogurt

Instructions

1. Cook the rice. Prepare brown rice (or a quinoa & rice blend) according to package directions. Set aside.

2. Brown the beef. In a large skillet over medium-high heat, cook the ground beef with the diced onion and bell pepper until the beef is fully cooked and the vegetables have softened, 6–8 minutes.

3. Season it. Stir in the taco seasoning and corn, following the seasoning packet's instructions. Simmer until thickened, about 3–5 minutes.

4. Build the bowls. Divide the rice into 4 containers, top with the beef mixture, shredded lettuce, and cheddar cheese. Add a dollop of Greek yogurt just before eating. Refrigerate up to 4 days.

Serve It With

• A squeeze of lime

• Diced avocado or a spoon of guac

• Hot sauce for heat

Nutrition (per serving)

Values are estimates based on average ingredient weights.

This week's article covers Level Four of the CrossFit pyramid — weightlifting, and why learning to control an external load builds on everything below it. (Drop in the article link once it's live.)

Recipe adapted from hunt4shredz's High Protein Taco Bowl Meal Prep on Instagram.