What athletes eat: Triathlete Summer Cook's taco rice bowl

ITU Media/Delly Carr

Summer Cook was a varsity swimmer and runner at Villanova before finding her way into the USA Triathlon college recruitment program in 2013. Now a six-time World Cup champion, Cook is preparing for the ITU Grand Final on September 15 in Australia.

Cook shared with us her favorite way to fuel three-sport training: a taco bowl that's loaded with carbs and protein, with a healthy dose of veggies on top.

Day and time: Any night for a quick and easy dinner!

Place: At home in San Diego

What I'm eating: A taco rice bowl

Why I'm eating it: I love Mexican food of all kinds. Taco bowls cook fast, so they are perfect for a busy day, and I find that bowls make a little bit less of a mess than standard tacos, so clean up goes faster too! It's a quick, but carb-, protein- and veggie-filled dinner to aid recovery and help me prep for the next day of training.

Whose recipe: I adapted it from a standard taco recipe, so I guess I'll say it's mine!

The recipe:

Ingredients (for two triathletes or four people with normal appetites):

2 cups dried rice
Olive oil
1 onion
1 clove garlic
1 pound ground beef
Chili powder, salt and black pepper to taste

Toppings:

Avocado
Salsa
Plain Greek yogurt (tastes like sour cream, but less fat and extra protein)
Shredded carrots
Bell pepper
Corn
Lettuce
Cheddar cheese
Cilantro

Cook rice with 3 1/2 cups water for about 15 to 20 minutes (or cook rice by your preferred method).

Chop onion and garlic. Add to pan with olive oil and cook for three minutes. Add ground beef to pan and cook until brown.

Add chili powder, salt and black pepper to taste. Assemble bowls, starting with rice, then cooked, seasoned beef. Add desired toppings. Enjoy!