Mexican Meal Prep Bowls

These Mexican Meal Prep Bowls with Cauliflower Rice are a vibrant and satisfying way to enjoy all the flavors of your favorite Mexican dishes, but with a healthy, low carb twist. It's a meal that's packed with flavor, protein, and nutrients, making it perfect for those busy weeks.

Ingredients

• Cauliflower: The base of the low carb rice, providing a mild flavor and a boost of nutrients.
• Olive oil: Used for sautéing the vegetables and adding richness to the cauliflower rice.
• Green bell pepper, chopped: Adds a crisp texture and a slightly sweet flavor.
• Canned chopped tomatoes: Provides a juicy, tangy element and a base for the sauce.
• Ground onion, garlic powder, cumin, paprika, crushed chili flakes, dried oregano, salt, pepper: A blend of spices that creates the authentic Mexican flavor profile.
• Boneless, skinless chicken breasts: A lean protein source that provides the main component of the meal.
• Wild rocket salad: Adds a peppery bite and a dose of vitamins.
• Avocado: A source of healthy fats and a creamy texture.

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Cooking Instructions

Preparing the Shredded Chicken:

Place the boneless, skinless chicken breasts in a large pot. Season the chicken with salt and pepper. Cover the chicken with approximately 1 inch of water. Bring the water to a boil, then reduce the heat and simmer for about 12 minutes, or until the chicken is cooked through. Remove the cooked chicken from the pot and allow it to cool slightly. Shred the chicken using a fork, food processor, or meat claws.

Making the Cauliflower Rice:

Break apart the head of cauliflower and remove the core. Wash, dry, and cut the cauliflower into smaller pieces. Process the cauliflower in a food processor until it resembles rice grains. Heat olive oil in a non stick skillet over medium heat. Add the chopped green bell pepper to the skillet and sauté for a few minutes, until softened. Add the cauliflower rice and canned chopped tomatoes to the skillet. Simmer for 5 minutes, allowing the flavors to meld. Add the ground onion, garlic powder, cumin, paprika, crushed chili flakes, dried oregano, salt, and pepper to the skillet. Simmer for another 5 minutes, stirring occasionally, until the cauliflower rice is tender and the flavors have developed.

Assembling the Meal Prep Bowls:

Divide the cooked cauliflower rice evenly among 4 food containers. Add the shredded chicken to each container, placing it on top of the cauliflower rice. Add a portion of wild rocket salad to each container. Slice an avocado and divide the slices evenly among the meal prep bowls, placing them on top of the salad.

Adding More Variety:

• Add black beans or corn for extra fiber and flavor.
• Incorporate different colored bell peppers for added sweetness and crunch.
• Top with salsa or pico de gallo for a burst of freshness.

Serving Suggestions

Enjoy these bowls as a satisfying and healthy lunch or dinner.

They're perfect for meal prepping and taking to work or school.

Serve them with a side of lime wedges for an extra burst of citrus.

Variations

• Substitute ground turkey or beef for the shredded chicken.
• Add other vegetables, such as zucchini or mushrooms.
• Use different types of cheese, such as cheddar or Monterey Jack, if you're not dairy free.
• Add a dollop of sour cream or Greek yogurt for creaminess.

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Storage and Reheating

Store the assembled meal prep bowls in airtight containers in the refrigerator for 3 to 4 days.

Reheat the bowls in the microwave or oven until heated through. The avocado may brown slightly, but it will still be safe to eat.

These Mexican Meal Prep Bowls with Cauliflower Rice are a delicious and healthy way to enjoy the flavors of Mexico while staying on track with your dietary goals.

Frequently Asked Questions

→ How long do these meal prep bowls stay fresh?

These Mexican meal prep bowls will stay fresh in the refrigerator for up to 3 days. For best results, add the avocado just before eating to prevent browning.

→ Can I freeze these Mexican meal prep bowls?

Yes, you can freeze these bowls without the avocado and rocket salad. Freeze the cauliflower rice and chicken portion, then add fresh toppings after reheating.

→ What can I substitute for chicken to make this vegetarian?

To make these Mexican meal prep bowls vegetarian, replace the chicken with black beans or pinto beans for protein, or use crumbled firm tofu seasoned with the same spices.

→ Do I need a food processor to make cauliflower rice?

While a food processor makes it easier, you can also make cauliflower rice by grating the cauliflower with a box grater. You can also find pre-riced cauliflower in many grocery stores.

→ What other toppings can I add to these Mexican bowls?

These Mexican meal prep bowls are versatile - try adding black beans, corn, cilantro, lime wedges, pico de gallo, or a dollop of Greek yogurt as a sour cream alternative.