Meal prep: Taco Tuesday, but make it healthy

As a kid, Taco Tuesday was my favorite night of the week. Now, Chipotle bowls are my go-to takeout meal. So this week, we’re combining the two and turning them into bowls packed with protein and fiber. These taco bowls are the perfect healthy version of a fan favorite meal– and will make your school or work week a million times more enjoyable.

Ingredients: 

• Olive oil 
• 2 bell peppers 
• 2 medium sweet potatoes 
• 2 cups cherry tomatoes 
• ½ yellow onion 
• Tajin 
• Salt 
• Pepper 
• Paprika 
• Garlic powder
• Parsley 
• Romaine lettuce 
• 1 lb ground turkey 
• ¾  cup shredded cheese (Mexican blend) 
• 2 limes 
• 2 cups frozen corn 
• 1 cup uncooked white rice 
• 1 lime 

Recipe: 

1. Preheat oven to 400 degrees. 
2. Dice half a yellow yellow onion and 2 heads of romaine lettuce and set aside. Cube sweet potatoes and cut bell peppers into slivers. Toss bell peppers and sweet potatoes in separate bowls with 2 tbsp olive oil, 1 tsp salt, parsley and garlic powder, and ½ tsp pepper and paprika each. Lay out seasoned veggies on baking trays lined with parchment paper and roast at 400 degrees for 30 minutes. 
3.  Pour 1 cup white rice into a fine mesh strainer and rinse under cold water. Add rice into a saucepan with two cups of water.  Keep the rice over high heat until the water starts to boil, then reduce the mixture to very low heat. Let it simmer, undisturbed, for 13–15 minutes. Once the time is up, remove the pot from the heat (keeping the lid on) and let it rest for another 10 minutes.
4. While the rice is cooking, heat a large skillet for 2-3 minutes. Add two tbsp olive oil and  diced yellow onion. Let simmer over medium heat for 3-5 minutes or until onion turns slightly translucent. Add ground turkey with 1 tsp each of salt, garlic powder, and black pepper and cook over medium heat for 10-15 minutes, or until there is no more pink in the meat. 
5. Pour two cups of frozen corn into a microwave-safe dish with two tablespoons of water. Cover with another plate and microwave for 5 minutes. 
6. Gather five of your favorite medium-sized tupperware containers and evenly distribute, corn, lettuce, peppers, sweet potatoes, turkey, rice, and a sprinkle of shredded cheese. Slice one lime in half and then cut the halves into 2-3 slices. Add one slice to each container. 
7. Refrigerate to store and heat up in the microwave when serving for lunch. 

Notes:

• My favorite finishing touch for these bowls is to cut up half a ripe avocado. Just make sure you add it when serving– the avocados will rot if you store them with the rest of the bowls in advance.
  
• You can also air fry your sweet potatoes and peppers. I put mine under the “air roast” setting of my air fryer oven and kept the same temp (400 degrees for 30 minutes.)