Macros (makes 6 servings):

Protein: 43
Carbs: 136
Fat: 36
Calories: 1,040

Grocery List:

  • Ground beef (3 lbs of 80/20)
  • Jasmine rice (3 cups = 12 servings)
  • Onion (1)
  • Red bell pepper (2)
  • Olive oil (2 TBSP)
  • Minced garlic (2 TBSP)
  • Lemon juice (4 TBSP)
  • Soy sauce (2 TBSP)
  • Worcestershire sauce (2 TBSP)
  • Tomato purée (28 oz – I used Cento brand)
  • Black beans (three 15.5 oz cans)
  • Cilantro
  • Seasonings: chili powder, cayenne, salt, pepper, chili flakes
  • Avocado (3) [not pictured]


  • Add your white rice (3 cups) and water (6 cups) to a rice cooker. Cook on white rice setting
  • Dice onion and red pepper
  • Add olive oil to a large pan/wok along with the diced onion and pepper. Sauté until desired tenderness (~ 6-8 minutes)
  • Add ground beef and cook until done
  • Drain the ground beef, onion, and bell pepper mixture. Add to a large bowl.
  • Drain the black beans and add them to the large bowl with the ground beef.
  • In a smaller bowl, combine the Cento tomato purée, lemon juice, soy sauce, Worcestershire sauce, minced garlic, and all seasonings. Whisk thoroughly.
  • Add the sauce to the beef and bean mixture. Mix thoroughly.
  • Add the cooked white rice to a meal prep container followed by the beef and bean mixture
  • Garnish with cilantro (optional) and avocado [not pictured]
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