Taco Bowl
Satisfy your hunger with this customizable and nutritious taco bowl recipe, perfect for busy evenings.
Ingredients
Base Ingredients
- 2 cups Cooked rice (white or brown) Can substitute with cauliflower rice for low-carb option.
- 3 cups Shredded romaine lettuce For a fresh, crispy base.
Proteins
- 1 lb Ground beef (85/15) Sauté for best flavor and texture.
- 1 can Black beans For a vegetarian option, drain and heat through.
Fresh Produce
- 1 cup Diced tomatoes Adds sweetness to the bowl.
- 1 medium Avocado, sliced For creaminess.
- 1/2 cup Chopped red onions For a sharp bite and crunch.
Taco Bowl Toppings
- 1 cup Shredded cheddar cheese Choose your preferred cheese.
- 1/2 cup Sour cream Can replace with Greek yogurt for a healthier option.
- 2 tablespoons Cilantro sauce For extra flavor.
- 2 pieces Lime wedges For fresh citrus taste.
- to taste Hot sauce Add for heat.
Seasoning
- 2 tablespoons Chili powder For primary flavor.
- 1 tablespoon Ground cumin Adds earthy warmth.
- 1 teaspoon Garlic powder Enhances the flavor profile.
- 1/2 teaspoon Cayenne pepper Optional for additional heat.
Instructions
Preparation
- Cook rice according to package instructions and set aside.
- Prepare ground beef by heating a skillet over medium-high heat, add seasonings, and cook until browned (about 8-10 minutes).
Assembly
- In a bowl, layer the cooked rice or lettuce as the base.
- Add in cooked ground beef or black beans in the center.
- Surround the protein with diced tomatoes, sliced avocado, and chopped red onions.
- Top with shredded cheese, sour cream, cilantro sauce, and optional hot sauce.
- Serve with lime wedges on the side.
Notes
Feel free to customize with your favorite toppings or proteins. Meal prep by cooking proteins ahead and storing separately for quick weeknight dinners.