Heat 1 tablespoon of oil in large skillet over medium heat. Add the ground beef, 1 teaspoon salt, and 2 tablespoons of taco seasoning and cook, breaking up the meat with the edge of a spoon, until the meat is no longer pink and cooked through, about 6 minutes. Drain off excess fat and set aside.

Wipe down the same skillet, and heat the remaining 1 tbsp of oil over medium heat. Add the bell peppers and onions with a pinch of salt. Cook, stirring often, until the veggies are tender, about 5 minutes. Set aside.

In a food processor or blender, combine the dressing ingredients and blend until almost smooth. Set aside.

Lay out 4 meal prep bowls. Evenly divide the rice, beans, taco meat and veggies amongst the bowls. Add the Monterrey Jack cheese and sprinkle with some cilantro. Pour the salad dressing in a small, separate container. Then, divide the iceberg lettuce amongst 4 sandwich size zip-top bags.

Store in the fridge until ready to serve (these keep in the fridge for up to 4 days). When ready to eat, set aside the iceberg lettuce and the dressing container. Pop the bowls in the microwave and reheat until warm, 1 to 2 minutes. Remove from the microwave and top with the iceberg lettuce, and drizzle with the dressing. Cover, shake or just toss it up gently with your fork and enjoy!