Move over, Chipotle—this Plantain Taco Bowl Meal Prep gives me all the flavor I’m craving, without the takeout price or mystery ingredients.
I’ve been making this recipe on repeat because it hits every mark:
- Whole30-friendly
- Easy to customize
- Budget-friendly
- Totally meal-prep approved
If you're anything like me and love a good taco bowl, but also want to keep things clean and simple during the week, this one is going to become a regular in your rotation.
Why I Love This Meal Prep
This recipe is what I call a double win. It’s:
- Whole30 compliant
- Way cheaper than eating out
And bonus: it helps curb my Chipotle cravings without compromising flavor.
If you haven’t seen our list of meal preps under $4, now’s the time to check it out. This bowl fits right in.
Ingredients You’ll Need
For the plantain chips:
- 2 large yellow plantains, thinly sliced
- 2 tablespoon melted coconut oil
For the taco bowl:
- 1 lb grass-fed ground beef
- ½ red bell pepper, diced
- ½ orange bell pepper, diced
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon cumin
- Sea salt, to taste
Optional toppings:
- Shredded lettuce
- Sliced avocado
- Homemade salsa
Customization Ideas
This bowl is super easy to adjust based on your goals or preferences:
- Swap the beef for shredded carnitas, grilled chicken, or ground turkey
- Add black beans if you’re not doing Whole30 and want more plant-based protein
- Top with cheese or Greek yogurt if you’re eating dairy
- Double the plantains for a carb-heavy post-workout meal
- Use guac or compliant hot sauce to punch up the flavor
How to Store
Store in airtight containers for up to 4 days in the fridge. Keep your plantain chips separate if you want them to stay crisp, or toss them in at the last minute before reheating.
How to Reheat
- Reheat the beef and veggie mix in a skillet or microwave
- Serve warm with fresh toppings
- For crispier plantain chips, reheat them in an air fryer or toaster oven for a few minutes
In Summary
This Whole30 Plantain Taco Bowl is one of those recipes I come back to again and again. It’s fast, flavorful, and totally customizable depending on what I have on hand.
If you’re meal prepping for the week and looking for something that checks all the boxes—this is it. Taco night just got a serious upgrade.
Want More Whole30-Friendly Bowl Recipes?
Check out the Whole30 section of Meal Prep on Fleek for more ideas like this. Or take the guesswork out of planning your week with the Workweek Lunch Meal Planner. It helps you:
- Stick to Whole30 (or your preferred plan)
- Save time, money, and decision fatigue
- Actually enjoy what you're eating
Let me know if you'd like this turned into a printable recipe card or email content piece.
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Ingredients
- 2 large yellow plantains thinly sliced (about 1 cup)
- 2 tbsp. Coconut Oil
- 1 pound Grass Fed Ground Beef we used 85/15
- ½ large red bell pepper
- ½ large orange red bell pepper
- ½ teaspoon Chili Powder
- ½ teaspoon Garlic Powder
- ½ teaspoon onion powder
- ½ teaspoon Dried oregano
- ½ teaspoon cumin
- Salt as desired
- 2 cups shredded lettuce
- 2 medium avocados
- ½ cup salsa
Instructions
- Preheat the oven to 400 F. Prepare a baking sheet with parchment paper.
- Place plantains in a bowl and mix with the coconut oil, coating the plantains thoroughly. Sprinkle with sea salt then lay the plantains in a single layer on the sheet pan.
- Bake at 400 F 30-35 minutes until golden and crisp, flipping plantains half way through.
- While plantains bake, preheat a medium skillet to medium heat.
- Add the ground beef and remaining seasonings to the skillet.
- Use a wooden spatula to break up the meat as it cooks, turning frequently until it browns.
- Using a colander, drain the beef.
- Place the beef back in the skillet and add diced bell peppers. Stir to combine and cook 3-4 minutes until peppers are slightly tender.
- Remove from the heat and serve with baked plantains and optional ingredients as desired.
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