It’s Monday and you know what that means! Time to discuss what healthy meal we prepared as our lunches for work this week, of course. This weekend Maxine and I decided that we would have a Mexican food week. Although, ever since our first date together at Mad Mex here in Pittsburgh, every week has pretty much been Mexican food week because we love it so much! For this Meal Prep Monday I’m going to share with you our take on taco salad bowls.
Tacos have always been one of my favorite foods probably because my dad used to take my sister and I to Taco Bell pretty much once a week before any of our recreational sports practices or games. Of course, Taco Bell tacos were not (and still are not) the healthiest food you can have, but this ingrained my love for Mexican food the rest of my life. From a young age I even started off learning how to cook by browning ground beef and preparing all the ingredients that go into tacos. I’ll admit that back when I was a kid I didn’t eat very healthy considering all my family put in our tacos was the ground beef, shredded cheddar cheese, and ketchup of all things. Yes, these were most definitely some nontraditional tacos, but no worries because my current version of tacos are much healthier (as you can see in the picture above). Since traditional tacos with a tortilla can be difficult to pack for lunches we stick to making taco salad bowls so they are easier to eat at work. Let’s get to it!
- Ground turkey meat
- McCormick Taco Seasoning
- Baby spinach
- Red bell pepper
- Yellow bell pepper
- Orange bell pepper
- Sweet onion
- Black beans
- Diced tomatoes or salsa
I never really used ground turkey when I first started making this dish but over the past few years I’ve been experimenting with healthier alternatives in my meals. When I made this dish for Maxine she was kind of skeptical about trying ground turkey but to her surprise she liked it, which meant we could incorporate an animal-based protein besides chicken into our diets.
To start off making this dish I brown the ground turkey in a skillet. While I’m doing that, Maxine cuts up the peppers and onion into small sections and uses our vegetable chopper to get them to the right size. After the turkey is fully browned I drain the extra fat, which isn’t a lot since I get the lean ground turkey from Aldi. Next, I add the seasoning to the browned turkey and let it cook thoroughly. While the turkey is simmering we prepare our lunch containers with baby spinach as the base of our taco salads. We then add the chopped peppers and onion as the next layer followed by the cooked turkey meat. Black or pinto beans and diced tomatoes or salsa top the turkey. At this point we close up our containers and place them in the fridge until we need them for the work day.
In the morning we pack half an avocado in aluminum foil to help preserve the freshness of the avocado and prevent it from browning. I personally love having avocado with this dish because it is a great source of healthy fats, plus it makes it that much more filing. This easy to make dish is not only super delicious, but I get compliments from my coworkers all the time about how good my lunch looks and how much they want to trade me their lunch for it. I obviously never trade! Taco salad bowls are a perfect meal to make with someone special so start meal prepping together and you’ll soon find this to be a great way to live Happily Ever Healthy.