This weeks prep!

These Tex-mex bowls are my new favorite addition to my prep rotation. So fucking delicious and the macros are about 560cal with 40 grams of protein!

Sweet potato – Preheat oven to 350F and poke holes in 2 large orange sweet potatoes. Prepare a baking dish with tinfoil and add in potatoes with 2-3 tbsp water at the bottom of the pan. Cover with tinfoil and cut a few holes at the top of the foil to create some ventilation. Bake for 1.5 hrs, then cut potatoes open and turn heat up to 400F and bake a little more for about 15 mins.

Taco meat – Heat 1 tbsp oil in pan and add 1 lb lean ground beef. Cook on high heat for about 5-8 minutes, mincing into smaller pieces as you go. Drain oil from beef and add back to pan with 1 taco seasoning package and 3/4 cup water. Cook until reduced and thick.

Corn – Add 1 cup frozen (or fresh) corn to pot of boiling water. Cook for about 5 minutes on high heat.

Refried black beans – Drain 1 can reduced sodium black beans, washing thoroughly. Add to a pot with about 1 cup water and cook until reduced and broken down (about 10 minutes). Add in 1 tsp garlic + onion powder, and any other spices you want (I always use 1 tsp Badia's lime pepper seasoning).

Protein avocado dip – In a blender combine half an avocado, the juice of 1 lime, 1/2 cup + 2 tbsp fat free milk, 1/2 cup low-fat cottage cheese, 1 tsp Herdez's medium guacamole salsa, some pepper and 1 tsp Badia's lime pepper seasoning. Blend until smooth and creamy.