Garlic-Ginger Beef Bowls and Crispy Baked Chicken Tacos

The method

1. 01

   Preheat the oven to 400°F.

2. 02

   For the veggies, in Pan 1, combine broccoli, olive oil, garlic powder, and salt.

3. 03

   In Pan 2, combine sliced red peppers, sliced red onion, frozen corn, paprika, cumin, garlic powder, salt, and pepper. Drizzle with olive oil and toss.

4. 04

   Roast both pans in the oven for 15–20 minutes. Pull the broccoli when it is bright green and lightly charred.

5. 05

   Broil the pepper mix for 1–2 minutes at the end for extra char.

6. 06

   For the Garlic-Ginger Beef Bowls, brown the ground beef in a pan.

7. 07

   Add garlic and ginger to the beef, then stir in the hoisin sauce, soy sauce, dark soy sauce, rice vinegar, and brown sugar. Cook until glossy.

8. 08

   Serve the beef over white rice with roasted broccoli, topped with scallions and sesame seeds.

9. 09

   For the Crispy Baked Chicken Tacos, brown the cubed chicken thighs in oil and season generously with cumin, oregano, paprika, garlic powder, onion powder, salt, and pepper.

10. 10

    Mix in the roasted pepper/onion/corn mix and Mexican cheese blend.

11. 11

    In each flour tortilla, add a little cheese, about ½ cup of the chicken filling, and more cheese. Fold the tortillas.

12. 12

    Spray the folded tortillas lightly with oil and bake at 425°F for 12–15 minutes until golden and crispy.

13. 13

    For the Avocado-Jalapeño Sauce, blend together avocado, jalapeño, cilantro, sour cream, lime juice, garlic clove, salt, and pepper with a little water until smooth.

14. 14

    Meal prep is done!