15 Delicious Meal Prep Taco Bowl Recipes for Fresh Lunches All Week

Meal prep taco bowls are a simple and delicious solution for busy weekdays. Packed with fresh ingredients and big on flavor, these make-ahead lunches will keep your taste buds happy and your fridge organized all week long. Say goodbye to boring lunches and hello to a fun, hassle-free way to enjoy your favorite taco flavors any day!

Hearty Ground Beef Taco Bowl With Cilantro Lime Rice

This Hearty Ground Beef Taco Bowl is a perfect meal prep option. It combines flavorful ground beef with vibrant cilantro lime rice, making it a satisfying lunch for any day of the week. The colorful presentation, with fresh avocado, cherry tomatoes, and a sprinkle of cilantro, adds a delightful touch to your meal prep routine.

The ground beef is seasoned to perfection, ensuring each bite is packed with flavor. The cilantro lime rice complements the beef beautifully, adding a zesty twist that keeps things interesting. This bowl is not just tasty; it’s also visually appealing, making it a joy to eat.

Meal prepping these taco bowls is simple. You can cook a large batch of ground beef and rice, then assemble them in individual containers. Add your favorite toppings like avocado and tomatoes right before serving to keep everything fresh. This way, you’ll have delicious lunches ready to go, making your week a little easier.

Ingredients

• 1 lb ground beef
• 1 packet taco seasoning
• 2 cups cooked rice
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• 1 avocado, sliced
• 1 cup cherry tomatoes, halved
• Salt and pepper to taste

Instructions

1. Cook the Ground Beef: In a skillet over medium heat, brown the ground beef. Drain excess fat and add taco seasoning. Follow package instructions for seasoning.
2. Prepare the Cilantro Lime Rice: In a bowl, mix cooked rice with lime juice, chopped cilantro, salt, and pepper.
3. Assemble the Bowl: In meal prep containers, layer the cilantro lime rice, followed by the seasoned ground beef. Top with sliced avocado and cherry tomatoes.
4. Store: Cover the containers and refrigerate. Enjoy within 4-5 days for the best flavor.

Spicy Chicken Taco Bowl With Black Beans And Corn

The Spicy Chicken Taco Bowl is a vibrant and satisfying meal that packs a punch. This bowl features perfectly grilled chicken, seasoned with spices that bring out the flavor. The combination of black beans and sweet corn adds a hearty touch, making it a balanced meal.

In the image, you can see the colorful layers of ingredients. The grilled chicken sits atop a bed of black beans and corn, all nestled in a soft tortilla bowl. Fresh cilantro and a drizzle of creamy sauce add the finishing touches. This dish is not only visually appealing but also full of fresh tastes that will keep your lunches exciting throughout the week.

Meal prepping these taco bowls is a breeze. You can make a batch on the weekend and enjoy them all week long. Just pack them in containers, and you’ll have a delicious lunch ready to go!

Ingredients

• 1 lb chicken breast, sliced
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1 can black beans, drained and rinsed
• 1 cup corn (fresh or frozen)
• 4 small tortillas
• 1/2 cup sour cream or Greek yogurt
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges
• 1/4 cup diced red onion

Instructions

1. Marinate the Chicken: In a bowl, mix olive oil, chili powder, cumin, paprika, salt, and pepper. Add the chicken slices and coat well. Let it marinate for at least 30 minutes.
2. Cook the Chicken: Heat a grill or skillet over medium-high heat. Cook the chicken for about 5-7 minutes on each side, or until fully cooked. Remove from heat and let it rest.
3. Prepare the Bowls: In each tortilla, layer black beans, corn, and sliced chicken. Top with diced red onion, cilantro, and a drizzle of sour cream.
4. Serve: Squeeze fresh lime juice over the bowls before enjoying. These bowls can be stored in the fridge for up to 4 days.

Vegetarian Quinoa Taco Bowl With Roasted Vegetables

The Vegetarian Quinoa Taco Bowl is a colorful and nutritious meal that’s perfect for meal prep. Imagine a bowl filled with fluffy quinoa, roasted vegetables, and fresh toppings. The vibrant colors of bell peppers, zucchini, and creamy avocado make it not just tasty but also visually appealing.

This dish is packed with protein and fiber, making it a satisfying option for lunch or dinner. You can easily customize it with your favorite toppings, like cilantro or crumbled feta, to enhance the flavor.

Meal prepping these taco bowls means you can enjoy fresh, healthy lunches all week long. Just store them in the fridge and grab one when you’re ready to eat. They taste just as good reheated!

Ingredients

• 1 cup quinoa
• 2 cups vegetable broth
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 1 avocado, sliced
• 1/2 cup feta cheese, crumbled
• 1 tablespoon olive oil
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. Rinse the quinoa under cold water. In a pot, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until liquid is absorbed.
3. While the quinoa cooks, toss the diced bell peppers, zucchini, and cherry tomatoes with olive oil, cumin, salt, and pepper. Spread them on a baking sheet and roast for about 20 minutes, or until tender.
4. Once the quinoa is cooked, fluff it with a fork and divide it into meal prep containers.
5. Top each bowl with the roasted vegetables, sliced avocado, and crumbled feta cheese. Garnish with fresh cilantro.
6. Store in the fridge for up to five days. Enjoy your healthy, make-ahead lunches!

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Savory Pork Taco Bowl With Pineapple Salsa

This savory pork taco bowl is a delightful mix of flavors that will keep your lunches exciting all week. The tender, shredded pork pairs perfectly with the fresh and zesty pineapple salsa. Each bite is a burst of sweetness and spice, making it a satisfying meal that feels fresh, even on day five!

The bowl features a base of fluffy rice topped with juicy pork, vibrant salsa, and a sprinkle of fresh cilantro. It’s not just a meal; it’s a colorful and nutritious option that’s easy to prepare ahead of time. Plus, the pineapple salsa adds a tropical twist that elevates the dish.

Meal prepping this taco bowl is a breeze. You can cook the pork in a slow cooker or Instant Pot, allowing the flavors to meld beautifully. The salsa can be made in advance and stored in the fridge, ready to scoop on top when you’re ready to eat.

Ingredients

• 2 lbs pork shoulder
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 cup chicken broth
• 2 cups cooked rice
• 1 cup diced pineapple
• 1/2 cup diced red bell pepper
• 1/4 cup chopped red onion
• 1/4 cup chopped cilantro
• Juice of 1 lime

Instructions

1. Season the pork shoulder with chili powder, cumin, garlic powder, onion powder, salt, and pepper.
2. Place the seasoned pork in a slow cooker with chicken broth. Cook on low for 8 hours or high for 4 hours until tender.
3. Once cooked, shred the pork using two forks and mix it with the juices in the slow cooker.
4. In a bowl, combine diced pineapple, red bell pepper, red onion, cilantro, and lime juice to make the salsa.
5. To assemble, place a scoop of rice in a bowl, top with shredded pork, and finish with a generous helping of pineapple salsa.
6. Enjoy your meal prep taco bowl fresh or store in the fridge for later!

Tangy Shrimp Taco Bowl With Avocado Crema

This Tangy Shrimp Taco Bowl is a delightful meal prep option that’s bursting with flavor. The shrimp are perfectly seasoned and sautéed, creating a tasty base for your bowl. Fresh veggies like bell peppers add a nice crunch, while the avocado crema brings a creamy, zesty touch that ties everything together.

The vibrant colors in the bowl make it visually appealing, and the fresh lime wedges add a pop of brightness. This dish is not only delicious but also healthy, making it a great choice for lunches throughout the week.

Meal prepping these bowls is simple. Just cook the shrimp and chop the veggies ahead of time. When you’re ready to eat, assemble your bowl with the shrimp, veggies, and a generous dollop of avocado crema. You’ll have a fresh and satisfying meal in no time!

Ingredients

• 1 pound shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 avocado
• 1/4 cup Greek yogurt
• 1 tablespoon lime juice
• Cilantro for garnish
• Tortillas or rice for serving

Instructions

1. Season the shrimp with olive oil, chili powder, garlic powder, cumin, salt, and pepper.
2. Heat a skillet over medium heat and cook the shrimp for about 2-3 minutes on each side until pink and cooked through.
3. In a bowl, mash the avocado and mix it with Greek yogurt and lime juice to create the crema.
4. In meal prep containers, layer the shrimp, diced bell peppers, and a dollop of avocado crema.
5. Garnish with cilantro and serve with tortillas or over rice.

Classic Beef Taco Bowl With Cheddar And Jalapeños

Picture this: a hearty bowl filled with seasoned ground beef, vibrant veggies, and a sprinkle of cheese. This classic beef taco bowl is a perfect meal prep option that keeps well throughout the week. The combination of flavors and textures makes it a satisfying choice for lunch or dinner.

The base of this bowl is the seasoned ground beef, which is cooked to perfection. Topped with fresh lettuce, juicy tomatoes, and a generous handful of shredded cheddar cheese, it’s a feast for the eyes and the taste buds. Don’t forget the jalapeños for a spicy kick!

Meal prepping these taco bowls is super easy. You can make a big batch of beef and divide it into containers. Add your toppings just before serving to keep everything fresh. This way, you’ll have delicious lunches ready to go all week long.

Ingredients

• 1 pound ground beef
• 1 packet taco seasoning
• 2 cups lettuce, shredded
• 1 cup tomatoes, diced
• 1 cup cheddar cheese, shredded
• 1/2 cup jalapeños, sliced
• 1/2 cup sour cream (optional)
• Salt and pepper to taste

Instructions

1. Cook the Beef: In a skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat. Add taco seasoning and follow package instructions, usually adding water and simmering for a few minutes.
2. Prepare the Bowls: In meal prep containers, layer the cooked beef as the base. Top with shredded lettuce, diced tomatoes, and shredded cheddar cheese.
3. Add Jalapeños: Sprinkle sliced jalapeños on top for that extra heat.
4. Store: Cover the containers and store in the refrigerator. Add sour cream just before serving if desired.

Zesty Turkey Taco Bowl With Garlic Lime Dressing

The Zesty Turkey Taco Bowl is a colorful and nutritious meal prep option that keeps your lunches fresh all week. This bowl features a vibrant mix of ingredients, making it not just tasty but also visually appealing. You’ll find seasoned turkey, black beans, and a rainbow of fresh veggies like tomatoes, mango, and cucumbers. The garlic lime dressing adds a zesty kick that ties all the flavors together.

To make this bowl, start by cooking ground turkey with your favorite taco seasoning. While that’s cooking, chop up your veggies and prepare the dressing. Layer everything in a bowl, starting with the turkey and beans, then add the fresh veggies and a drizzle of dressing on top. It’s a simple process that results in a satisfying meal.

This bowl is perfect for meal prep. You can make several at once and store them in the fridge. Just grab one when you need lunch, and you’ll have a delicious meal ready to go!

Ingredients

• 1 pound ground turkey
• 1 packet taco seasoning
• 1 can black beans, rinsed and drained
• 1 cup cherry tomatoes, halved
• 1 cup diced mango
• 1 cup cucumber, diced
• 1/2 cup red onion, thinly sliced
• 1 avocado, sliced
• 1/4 cup fresh cilantro, chopped
• Tortilla chips for crunch

Instructions

1. Cook the Turkey: In a skillet over medium heat, cook the ground turkey until browned. Add taco seasoning and a splash of water. Stir and let simmer for about 5 minutes.
2. Prepare the Dressing: In a small bowl, mix together 1/4 cup Greek yogurt, juice of 1 lime, 1 clove minced garlic, salt, and pepper to taste.
3. Assemble the Bowl: In a bowl, layer the cooked turkey, black beans, cherry tomatoes, mango, cucumber, and red onion.
4. Add Toppings: Top with avocado slices, fresh cilantro, and a handful of tortilla chips for crunch.
5. Drizzle Dressing: Finish with a generous drizzle of garlic lime dressing over the top.

Creamy Vegan Taco Bowl With Cashew Cheese

This creamy vegan taco bowl is a delightful way to enjoy a fresh and healthy meal. The base is made from fluffy brown rice, topped with sautéed mushrooms and fresh spinach. The vibrant colors of the dish are enhanced by a drizzle of rich cashew cheese and a sprinkle of fresh cilantro. It’s not just visually appealing; it’s packed with nutrients and flavor.

The cashew cheese adds a creamy texture that complements the earthy mushrooms perfectly. This bowl is great for meal prep, allowing you to enjoy delicious lunches throughout the week without sacrificing taste. You can easily customize it with your favorite toppings, making it versatile and fun!

Ingredients

• 1 cup brown rice
• 2 cups vegetable broth
• 1 cup mushrooms, sliced
• 2 cups fresh spinach
• 1/4 cup cashews, soaked
• 1/4 cup water
• 1 tablespoon nutritional yeast
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Cook the Rice: In a pot, combine brown rice and vegetable broth. Bring to a boil, then reduce heat and simmer for about 45 minutes or until the rice is tender.
2. Sauté the Mushrooms: In a skillet, heat a little oil over medium heat. Add sliced mushrooms and cook until golden brown, about 5-7 minutes. Season with salt and pepper.
3. Make the Cashew Cheese: In a blender, combine soaked cashews, water, nutritional yeast, lemon juice, and a pinch of salt. Blend until smooth and creamy.
4. Assemble the Bowl: In a bowl, layer the cooked rice, sautéed mushrooms, and fresh spinach. Drizzle with cashew cheese and top with fresh cilantro.
5. Serve: Enjoy your creamy vegan taco bowl warm or store it in the fridge for meal prep!

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Chili Lime Fish Taco Bowl With Cabbage Slaw

This Chili Lime Fish Taco Bowl is a vibrant and fresh meal option that’s perfect for meal prep. The image showcases a beautifully grilled piece of fish resting atop a bed of crunchy cabbage slaw. The slaw features a mix of green and purple cabbage, creating a colorful contrast that’s as appealing to the eyes as it is to the taste buds. A few lime wedges and sprigs of cilantro add a pop of freshness, making this bowl not just a meal, but a feast for the senses.

The combination of chili and lime gives the fish a zesty kick, while the slaw adds a satisfying crunch. This dish is not only delicious but also packed with nutrients, making it a great choice for lunches throughout the week. You can easily prepare this bowl in advance, ensuring you have a healthy and tasty option ready to go.

Let’s get into how to make this delightful Chili Lime Fish Taco Bowl!

Ingredients

• 2 fillets of white fish (like tilapia or cod)
• 1 tablespoon chili powder
• 1 lime (juiced)
• Salt and pepper to taste
• 2 cups green cabbage, shredded
• 1 cup purple cabbage, shredded
• 1 carrot, grated
• 1/4 cup cilantro, chopped
• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey

Instructions

1. Marinate the Fish: In a bowl, mix chili powder, lime juice, salt, and pepper. Coat the fish fillets in this mixture and let them marinate for about 15 minutes.
2. Prepare the Slaw: In a large bowl, combine shredded green and purple cabbage, grated carrot, and chopped cilantro. In a small bowl, whisk together olive oil, apple cider vinegar, honey, and a pinch of salt. Pour the dressing over the slaw and toss to combine.
3. Cook the Fish: Heat a grill or skillet over medium-high heat. Cook the marinated fish for about 3-4 minutes on each side, or until cooked through and flaky.
4. Assemble the Bowl: In a bowl, layer the cabbage slaw and top it with the grilled fish. Garnish with lime wedges and extra cilantro if desired.
5. Serve and Enjoy: This bowl can be enjoyed warm or cold, making it a versatile meal prep option!

Baja Fish Taco Bowl With Mango Salsa

This Baja Fish Taco Bowl is a delightful way to enjoy fresh flavors throughout the week. Picture a vibrant bowl filled with perfectly seasoned fish, sweet mango salsa, and creamy avocado. The colors pop, making it not just a meal but a feast for the eyes!

The base of this bowl is often a bed of rice or quinoa, topped with grilled fish that has a nice char. The mango salsa adds a tropical twist, bringing sweetness and a hint of spice. Fresh cilantro sprinkled on top gives it that extra burst of flavor. It’s a meal prep dream!

Meal prepping these bowls means you can have a delicious lunch ready to go. Just grab one from the fridge, and you’re set for a tasty meal that feels fresh every time. Perfect for busy weekdays!

Ingredients

• 1 lb white fish fillets (like cod or tilapia)
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 cup cooked rice or quinoa
• 1 ripe mango, diced
• 1/4 cup red onion, finely chopped
• 1 jalapeño, seeded and minced
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 1 avocado, sliced

Instructions

1. Season the Fish: In a bowl, mix olive oil, chili powder, cumin, salt, and pepper. Rub this mixture over the fish fillets.
2. Cook the Fish: Heat a grill or skillet over medium-high heat. Cook the fish for about 3-4 minutes on each side until it flakes easily with a fork.
3. Make the Salsa: In a separate bowl, combine diced mango, red onion, jalapeño, cilantro, and lime juice. Mix well and set aside.
4. Assemble the Bowls: Start with a base of rice or quinoa in each bowl. Top with grilled fish, mango salsa, and avocado slices.
5. Enjoy: Serve immediately or store in the fridge for meal prep. These bowls stay fresh all week!

Southwestern Chicken Taco Bowl With Chipotle Dressing

This Southwestern Chicken Taco Bowl is a colorful and nutritious meal that packs a punch. The bowl features grilled chicken, black beans, corn, and vibrant bell peppers, all topped with creamy avocado slices and fresh cilantro. The chipotle dressing adds a smoky kick that ties everything together.

Meal prepping this bowl is a breeze. You can grill the chicken in advance and chop the veggies, making it easy to assemble during the week. Each bite is a delightful mix of textures and flavors, ensuring your lunches stay exciting.

Here’s how to make your own Southwestern Chicken Taco Bowl:

Ingredients

• 2 cups cooked chicken breast, sliced
• 1 can black beans, rinsed and drained
• 1 cup corn (fresh or frozen)
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 avocado, sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup chipotle sauce
• Salt and pepper to taste

Instructions

1. Grill the Chicken: Season the chicken with salt and pepper. Grill over medium heat until cooked through, about 6-7 minutes per side. Let it rest and then slice.
2. Prepare the Veggies: While the chicken is grilling, chop the bell peppers and rinse the black beans.
3. Assemble the Bowl: In a bowl, layer the sliced chicken, black beans, corn, and diced bell peppers. Top with avocado slices and a sprinkle of cilantro.
4. Add the Dressing: Drizzle chipotle sauce over the top for that smoky flavor.
5. Store: If meal prepping, divide the ingredients into meal prep containers and store in the fridge for up to 4 days.

Mediterranean Taco Bowl With Hummus And Feta

This Mediterranean Taco Bowl is a fun twist on traditional tacos. It combines the freshness of Mediterranean flavors with the comfort of a taco bowl. The base is a warm tortilla, filled with creamy hummus, chickpeas, and topped with crumbled feta cheese. Fresh veggies like red onion, cilantro, and a squeeze of lime add brightness to each bite.

The vibrant colors in the bowl make it not only delicious but also visually appealing. The combination of textures—from the crunch of the vegetables to the smoothness of the hummus—creates a satisfying meal that you can prep ahead for the week.

Meal prepping these taco bowls means you can enjoy a fresh, healthy lunch every day without the hassle of cooking. Just grab a bowl from the fridge, and you’re ready to go!

Ingredients

• 4 large tortillas
• 1 cup hummus
• 1 can chickpeas, drained and rinsed
• 1/2 cup crumbled feta cheese
• 1/2 red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• Salt and pepper to taste

Instructions

1. Prepare the Tortillas: Warm the tortillas in a skillet over medium heat for about 30 seconds on each side until soft.
2. Assemble the Base: Spread a generous layer of hummus on the bottom of each tortilla.
3. Add Chickpeas: Top the hummus with a layer of chickpeas, spreading them evenly.
4. Layer the Veggies: Add sliced red onion and halved cherry tomatoes on top of the chickpeas.
5. Finish with Feta: Sprinkle crumbled feta cheese over the veggies and season with salt and pepper.
6. Garnish: Top with fresh cilantro and serve with lime wedges on the side for squeezing over the bowl.

Keto-Friendly Taco Bowl With Cauliflower Rice

Meal prep can be a breeze with these delicious keto-friendly taco bowls. The image shows a vibrant bowl filled with seasoned ground beef, fresh avocado slices, shredded cheese, and a sprinkle of cilantro, all resting on a bed of fluffy cauliflower rice. This colorful dish not only looks appetizing but is also packed with flavor and nutrients.

Using cauliflower rice instead of traditional rice keeps the carb count low while still providing a satisfying base. The combination of textures—from the creamy avocado to the crunchy cheese—makes each bite enjoyable. Plus, you can easily customize the toppings to suit your taste. Whether you prefer a little salsa or extra veggies, the options are endless!

These taco bowls are perfect for meal prep. You can make a big batch at the start of the week and enjoy fresh, tasty lunches all week long. Just store the components separately and assemble when you're ready to eat.

Ingredients

• 1 pound ground beef
• 1 tablespoon taco seasoning
• 4 cups cauliflower rice
• 1 avocado, sliced
• 1 cup shredded cheddar cheese
• 1/4 cup fresh cilantro, chopped
• 1/2 cup salsa (optional)
• Salt and pepper to taste

Instructions

1. Cook the Beef: In a skillet over medium heat, brown the ground beef. Drain excess fat if necessary. Add taco seasoning and a splash of water, stirring until well combined. Cook for an additional 2-3 minutes.
2. Prepare the Cauliflower Rice: In another skillet, heat cauliflower rice over medium heat. Season with salt and pepper, cooking for about 5-7 minutes until tender.
3. Assemble the Bowls: In meal prep containers, layer the cauliflower rice, followed by the seasoned beef. Top with avocado slices, shredded cheese, and cilantro. Add salsa if desired.
4. Store: Cover the containers and refrigerate. Enjoy throughout the week!

Delectable Breakfast Taco Bowl With Eggs And Avocado

Start your day with a breakfast taco bowl that’s both satisfying and easy to prepare. This bowl features fluffy scrambled eggs, creamy avocado, and fresh tomatoes, all nestled on a bed of seasoned ground meat. The vibrant colors of the ingredients make it not just tasty but visually appealing too!

The combination of flavors is delightful. The richness of the eggs pairs perfectly with the coolness of the avocado, while the tomatoes add a juicy burst. Topped with a sprinkle of cilantro, this bowl is a feast for the senses. Plus, it’s a meal prep dream, allowing you to enjoy fresh flavors throughout the week.

Let’s get into how to whip up this delicious breakfast taco bowl!

Ingredients

• 1 cup cooked ground beef or turkey
• 4 large eggs
• 1 avocado, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped
• 1/2 teaspoon taco seasoning
• Salt and pepper to taste
• Chips for serving

Instructions

1. Cook the Meat: In a skillet over medium heat, cook the ground meat until browned. Season with taco seasoning, salt, and pepper. Set aside.
2. Scramble the Eggs: In a bowl, whisk the eggs. Pour into the same skillet and scramble until cooked through.
3. Assemble the Bowl: In a bowl, layer the seasoned meat, scrambled eggs, diced avocado, and halved tomatoes.
4. Garnish: Top with fresh cilantro and serve with chips on the side.

Sizzling Bbq Chicken Taco Bowl With Coleslaw

Picture this: a hearty bowl filled with tender BBQ chicken, fresh coleslaw, and a drizzle of tangy sauce. This Sizzling BBQ Chicken Taco Bowl is perfect for meal prep. You can whip it up on a Sunday and enjoy it throughout the week. The combination of flavors keeps each bite exciting and fresh.

The BBQ chicken is the star here. It’s juicy, flavorful, and pairs perfectly with the crunchy coleslaw. The coleslaw adds a refreshing crunch that balances the richness of the chicken. Top it off with a sprinkle of cilantro for a burst of freshness.

This bowl is not just tasty; it’s also packed with protein and veggies. It’s a great option for lunch or dinner, making it a versatile choice for your meal prep. Plus, it’s easy to customize. Want to add some avocado or swap the chicken for beef? Go for it!

Ingredients

• 2 cups cooked shredded chicken
• 1/2 cup BBQ sauce
• 2 cups coleslaw mix
• 1/4 cup mayonnaise
• 1 tablespoon apple cider vinegar
• 1 teaspoon sugar
• Salt and pepper to taste
• Cilantro for garnish

Instructions

1. Mix the BBQ Sauce: In a bowl, combine the shredded chicken with BBQ sauce. Stir until the chicken is well coated.
2. Prepare the Coleslaw: In another bowl, mix the coleslaw mix, mayonnaise, apple cider vinegar, sugar, salt, and pepper. Toss until everything is combined.
3. Assemble the Bowl: In meal prep containers, layer the BBQ chicken and coleslaw. Top with cilantro.
4. Store: Keep the bowls in the fridge for up to five days. Reheat the chicken before serving if desired.

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