Ingredients:

  • 1 lb lean ground beef (93% lean)
  • 1 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups cooked brown rice
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • 2 cups shredded romaine lettuce, chopped
  • 1 cup cherry tomatoes, halved
  • 1 large avocado, diced
  • 1/4 cup red onion, finely diced
  • Fresh cilantro for garnish
  • 1/2 cup plain non-fat Greek yogurt
  • 1 tbsp lime juice
  • 1 pinch salt

Instructions:

  1. Heat the olive oil in a 12-inch skillet over medium-high heat. Add the ground beef and spread it in an even layer; let it sear undisturbed for 3 minutes to develop a dark crust.
  2. Break the meat apart with a spatula and stir in the chili powder, cumin, garlic powder, paprika, salt, and pepper. Cook until browned and fully cooked through (about 5-7 minutes).
  3. Lower the heat to medium. Stir in the drained black beans and corn. Toss for 2-3 minutes until the beans are heated through and the corn is slightly caramelized. Remove from heat.
  4. Divide the cooked brown rice evenly among 4 meal prep containers. Scoop the beef and bean mixture over the grains.
  5. Add the shredded romaine, cherry tomatoes, and diced red onion to the remaining space in each bowl. Top each with a scoop of diced avocado.
  6. Whisk together the Greek yogurt, lime juice, and a pinch of salt. Drizzle over the top or store in separate condiment containers.