Taco Bowl
Taco Night Made Easy
Equipment
- Skillet or sauté pan (for cooking the protein).
- Medium pot (if cooking rice from scratch).
- Cutting board and knife (for chopping veggies).
- Serving bowls (to assemble taco bowls).
Ingredients
The Base:
- 2 cups cooked rice (white, brown, or cauliflower rice for a lighter option)
- 2 cups shredded lettuce
The Protein:
- 1 lb ground beef, turkey, chicken, or plant-based protein
- 1 tbsp taco seasoning
The Toppings:
- 1 cup black beans or pinto beans (drained and rinsed)
- 1 cup corn (fresh, frozen, or canned)
- 1 cup diced tomatoes or salsa
- 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 1 avocado, diced (or ½ cup guacamole)
- ½ cup sour cream or Greek yoghurt
- ¼ cup chopped fresh cilantro
- Lime wedges
Instructions
Cook the Base:
- Prepare rice according to package instructions.
- For a lighter option, use cauliflower rice or double the lettuce for a taco salad-style bowl.
Prepare the Protein:
- Heat a skillet over medium heat. Add the ground protein of choice.
- Cook until browned and fully cooked, breaking it into crumbles with a wooden spoon.
- Stir in taco seasoning and a splash of water. Let it simmer for 2–3 minutes to blend flavours.
Assemble the Bowls:
- Start with a layer of cooked rice and shredded lettuce in each bowl.
- Add a generous scoop of the seasoned protein on top.
Add the Toppings:
- Layer on black beans, corn, diced tomatoes or salsa, shredded cheese, and avocado or guacamole.
- Add a dollop of sour cream or Greek yoghurt for a creamy finish.
Garnish and Serve:
- Sprinkle freshly chopped cilantro over each bowl.
- Serve with lime wedges for a zesty squeeze.
- Enjoy immediately!
Nutrition
Calories: 450kcal
Tried this recipe?Let us know how it was!
