Healthy Meal Prep Combo: Korean Beef Bowl, Shrimp & Pesto Pasta, Mexican-Inspired Chicken
ID: 7564a742...
A collection of three delicious, high-protein, and veggie-packed meal prep recipes designed to taste as good as restaurant food while keeping you healthy and energized. Features a sweet and savory Korean Beef Bowl, a vibrant Shrimp & Pesto Pasta, and a Mexican-Inspired Roasted Chicken with Rajas and Refried Beans.
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🍳 Cooking Flow
1. Cook the base carbs: prepare the sushi rice in a rice cooker and boil the fusilli pasta in a large pot of salted water. → 2. Cook the proteins: brown the ground beef in the wok, bake the seasoned chicken thighs in the oven, and sear the marinated shrimp in batches. → 3. Sauté and steam the veggies: stir-fry broccolini and peppers for the beef bowl; sauté green beans and steam with kale; char onions and peppers (rajas) with corn and sour cream. → 4. Make the refried beans: puree 2 cans of black beans, fry with garlic, and fold in the remaining whole black beans. → 5. Assemble: divide the prepared proteins, carbs, and vegetables evenly among 18 glass meal prep containers (6 of each recipe).
Cooking Steps
Brief Cooking Order
1. Cook the base carbs: prepare the sushi rice in a rice cooker and boil the fusilli pasta in a large pot of salted water. → 2. Cook the proteins: brown the ground beef in the wok, bake the seasoned chicken thighs in the oven, and sear the marinated shrimp in batches. → 3. Sauté and steam the veggies: stir-fry broccolini and peppers for the beef bowl; sauté green beans and steam with kale; char onions and peppers (rajas) with corn and sour cream. → 4. Make the refried beans: puree 2 cans of black beans, fry with garlic, and fold in the remaining whole black beans. → 5. Assemble: divide the prepared proteins, carbs, and vegetables evenly among 18 glass meal prep containers (6 of each recipe).
Introduction
A collection of three delicious, high-protein, and veggie-packed meal prep recipes designed to taste as good as restaurant food while keeping you healthy and energized. Features a sweet and savory Korean Beef Bowl, a vibrant Shrimp & Pesto Pasta, and a Mexican-Inspired Roasted Chicken with Rajas and Refried Beans.
Step 1
[Korean Beef Bowl] Combine the sushi rice, water, and salt in a rice cooker. Select the 'white rice' setting and cook until done.
Step 2
[Korean Beef Bowl] Heat olive oil in a wok over high heat. Add the ground beef and cook, breaking it apart with a meat masher, until browned (about 10 minutes).
Step 3
[Korean Beef Bowl] While the beef cooks, prep the vegetables: chop the broccolini and slice the bell peppers into 1-inch lengths. Crush the garlic and grate the ginger.
Step 4
[Korean Beef Bowl] Add the crushed garlic and grated ginger to the browned beef. Stir-fry for 60 seconds, then add the soy sauce, sesame oil, beef stock, rice vinegar, brown sugar, and gochujang. Stir until the sauce reduces into a glaze.
Step 5
[Korean Beef Bowl] Divide the glazed Korean beef evenly among 6 meal prep containers.
Ingredients List
Important Notes
Use 36oz glass meal prep containers instead of plastic for safer and healthier microwave reheating.
Avoid using 80/20 ground beef as it can make the meal prep dish too greasy; 90/10 beef offers a better balance of flavor and clean macros.
For the pasta, slightly overcook it past al dente. Regular al dente pasta tends to turn hard and stale once chilled in the fridge.
Always sear the shrimp in batches to keep the wok hot, preventing the shrimp from steaming and losing their juicy texture.
Do not discard chicken pan drippings; deglazing the sheet pan with water creates a flavorful sauce to coat the shredded chicken.
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