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Keto Loaded Taco Bowl Meal Prep - Easy, Flavor-Packed Lunches All Week

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the taco meat: 2 pounds ground beef (80/20 or 85/15), or ground turkey
  • 1 tablespoon avocado oil or olive oil (optional, for lean meat)
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon sea salt (adjust to taste)
  • 1/4 teaspoon black pepper
  • 1/4–1/2 teaspoon crushed red pepper or cayenne (optional, for heat)
  • 1/3 cup beef broth or water
  • For the bowls: 6 cups chopped romaine or mixed greens
  • 1 large avocado, diced (add just before eating)
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup red onion, finely chopped
  • 1 cup shredded cheddar or Mexican blend cheese
  • 1/2 cup sliced black olives
  • 1/4 cup pickled jalapeños (optional)
  • Fresh cilantro and lime wedges, for serving
  • For the creamy lime dressing: 1/2 cup sour cream or full-fat Greek yogurt (lowest carb)
  • 2 tablespoons mayonnaise
  • 2 tablespoons fresh lime juice
  • 1 teaspoon lime zest
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 2–3 tablespoons water to thin, as needed

Method
 

  1. Mix the seasoning: In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, pepper, and red pepper flakes if using.
  2. Cook the meat: Heat a large skillet over medium-high. Add oil if your meat is very lean. Add ground beef and cook, breaking it up, until browned with minimal pink remaining, about 6–8 minutes. Drain excess fat if needed.
  3. Season and simmer: Sprinkle the spice mix over the meat. Stir well, then pour in the broth or water. Simmer 2–3 minutes until the liquid reduces slightly and the meat is glossy and well coated. Taste and adjust salt.
  4. Cool the meat: Spread the cooked meat on a plate or sheet pan to cool quickly. This prevents steam from wilting your greens during assembly.
  5. Make the dressing: Whisk sour cream, mayo, lime juice, zest, garlic powder, and salt. Thin with water to a drizzly consistency. Keep chilled.
  6. Prep the veggies: Chop romaine, halve tomatoes, dice cucumber, and finely chop red onion. Pat any wet veggies dry with paper towels to keep bowls crisp.
  7. Assemble for meal prep: Divide greens among 4–5 containers. Top with cooled taco meat, cheese, olives, tomatoes, cucumber, and red onion. Keep dressing and avocado separate until serving.
  8. Store properly: Seal bowls and refrigerate. Keep avocado uncut or packed separately with a squeeze of lime to prevent browning.
  9. Serve: When ready to eat, add diced avocado, drizzle dressing, and finish with cilantro and a squeeze of lime. Add pickled jalapeños for extra heat.