Prep the veggies: Chop the romaine, dice the peppers and onion, halve the tomatoes, and chop the cilantro. Set aside. If using frozen cauliflower rice, allow it to thaw slightly or break up any clumps.

Cook the cauliflower rice: Heat 1 tablespoon oil in a large skillet over medium heat. Add cauliflower rice with a pinch of salt and pepper. Sauté 5–7 minutes until tender and lightly toasted. Remove to a bowl to cool.

Sauté peppers and onions: In the same skillet, add a drizzle of oil if needed. Cook diced peppers and red onion with a pinch of salt for 3–4 minutes until slightly softened but still crisp. Remove from heat.

Brown the beef: Add ground beef to the skillet. Cook over medium-high heat, breaking it up as it browns, about 6–8 minutes. Drain excess grease if needed.

Season the meat: Sprinkle the taco seasoning over the beef. Stir in 1/4 cup beef broth or water to help the spices bloom and coat the meat. Simmer 2–3 minutes until glossy and well-seasoned. Taste and adjust salt or heat.

Assemble the bowls: Lay out 4–5 meal prep containers. Divide cauliflower rice among them. Top with taco beef, then the sautéed peppers and onions. Add a handful of chopped greens and cherry tomatoes to each bowl.

Add toppings (store separately if needed): Sprinkle shredded cheese and cilantro over the beef side of each bowl. Keep avocado, lime wedges, sour cream/Greek yogurt, and salsa in separate containers to add after reheating.

Cool and seal: Let containers cool for 10–15 minutes before sealing to prevent condensation. Label with the date.

To reheat and serve: Warm the beef/cauliflower side for 60–90 seconds in the microwave. Top with avocado, a squeeze of lime, and any cold toppings. Add hot sauce if you like it spicy.