- 1½ lb lean ground beef
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon cumin
- ½ teaspoon chili powder
- Salt and black pepper
- 3 cups cooked rice or quinoa
- 2 cups roasted bell peppers
- 1 cup black beans
- 1 cup corn
- Fresh cilantro
Preparation
Heat the olive oil in a large skillet over medium heat.
Add the onion and cook until softened.
Add the garlic and cook briefly.
Add the ground beef and break it apart with a wooden spoon.
Cook thoroughly, stirring regularly.
Add paprika, cumin, chili powder, salt, and black pepper.
Continue cooking until the beef is well seasoned and fully cooked.
Prepare your rice or quinoa separately.
Roast or sauté the peppers.
Divide the grain between containers and top with seasoned beef, peppers, black beans, and corn.
Finish with fresh cilantro.
Serving Idea
Add salsa or a small container of Greek yogurt when you’re ready to eat.
The same beef mixture can also be used for tacos, wraps, salads, or stuffed peppers.
If you want more chicken-based ideas for your weekly rotation, check out our High Protein Chicken Dinner recipes for flavorful family-friendly options.
3. High Protein Salmon Meal Prep Bowls
Salmon brings a completely different flavor to your weekly meal prep.
It’s especially delicious with rice, roasted vegetables, cucumber, avocado, and a bright lemon-based sauce.
Ingredients
- 4 salmon fillets
- 1 tablespoon olive oil
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- Salt and black pepper
- 3 cups cooked rice
- 2 cups broccoli
- 1 cucumber
- 1 avocado
- 1 cup shredded carrots
For the sauce:
- ½ cup Greek yogurt
- Juice of ½ lemon
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Black pepper
Preparation
Preheat the oven to 400°F (200°C).
Place the salmon fillets on a lined baking sheet.
Brush with olive oil and season with paprika, garlic powder, salt, and pepper.
Bake until the salmon is cooked through.
While the salmon cooks, prepare the rice and vegetables.
Steam or roast the broccoli.
Slice the cucumber and avocado.
Mix the Greek yogurt, lemon juice, Dijon mustard, honey, and black pepper.
Divide the rice between four containers.
Add broccoli, cucumber, carrots, and salmon.
Keep the avocado and sauce separate if you’re preparing the meals several days ahead.