I am guessing many of you have a job like I do where you are constantly running around jumping from meeting to meeting and project to project, so when it comes time for lunch you need something quick and portable but prefer (most days!) something healthy. In addition to a hectic daily schedule, I live about 20 minutes from my house, so a 40 minute round trip commute does not really allow me to go home for lunch, and let’s face it; although there are probably a lot of great restaurants close to where you work (hello DeBruce Center…yum!), eating out for lunch everyday is not always the best idea for your pocket book or health.
On top of all of this, I love to lift weights, and I have noticed I have the most success in either gaining muscle or shredding fat when I pay close attention to my calorie and macro intake; therefore, I have found portable lunch boxes to be super easy, macro-friendly, and pretty darn delicious.
This week I will be having taco salad lunch box bowls. Below you will find the step-by-step process for making the bowls with the calorie and macro counts included. Since taco bowls are really versatile, feel free to switch up ingredients to your liking. You can use a macro calculator app like My Fitness Pal to adjust calories and macros as needed.
Here is what you need to do to make six bowls/meals.
1.5 pounds ground beef (90% lean)
1 medium head of lettuce
2 roma tomatoes
1/2 small white onion
2 batches of homemade taco seasoning
***I used this one from this really helpful infographic. I just doubled everything.
12 tablespoons of mashed avocado
***I used pre-made 100% hatch avocado guacamole.
6 medium size containers (Mine–pictured–are from Wal-mart and were $2.98 for three.)
6 small containers (Mine–pictured–are from Wal-mart and were $1.98 each.)
Brown ground beef until thoroughly cooked. Drain. Then add the taco seasoning using the recipe above or your own (remember to double it) and 1/4 cup of water. Stir to combine. Then, distribute the ground beef evenly across the 6 small containers so you have 4 ounces of beef in each.
Chop the head of lettuce, roma tomatoes, and onion. Distribute evenly across all 6 medium size bowls. My bowls each have 1 cup of lettuce, 1/3 of a tomato, and 2 tablespoons of onions.
***I separated the lettuce from the tomatoes and onions to keep it from getting soggy. This is why the dishes with compartments are so helpful!
When you are ready to transport to work each day, add two tablespoons of guacamole or mashed avocado to the medium size containers. You don’t want to add the guacamole earlier in the week because it will turn brown. I prefer to take all of my meals to work on Monday so they are there and ready, which is why I bought the pre-made guac.
When it is time for lunch, heat the ground beef, combine all ingredients, and eat up!
Calories and macros calculated with the help of My Fitness Pal: calories: 296 / fat: 16.4 / carbs: 17.3 / protein: 25.6
That’s it! Enjoy! I would love to hear about your ingredient variations when you make your lunch box taco bowls, and let’s see some mouth watering pictures also.