In a small bowl whisk all sauce ingredients until well combined; set aside.
Cook rice according to package directions if you aren't using pre-cooked brown rice. Set aside.
Heat olive oil in a large skillet over medium-high heat. Add ground beef, garlic, and seasonings; Sprinkle with salt and pepper, to taste.
Cook for about 3-5 minutes, stirring with a wooden spoon to break the meat as it cooks.
To assemble the bowls divide the rice and beef mixture among 4 glass containers. Top with black beans, corn and pico de gallo, then drizzle with avocado cream sauce.
Refrigerate for up to 5 days. Enjoy!
Nutritional facts:Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.Brown Rice:If using pre-cooked brown rice, use about 2 cups. In the meal prep bowls add about 1/2 cup of cooked rice. You can also use quinoa in place of rice to reduce the number of carbs in this recipe.