Beef Taco Bowl

This healthy balanced beef taco bowl is full of flavor! It is also great for meal prep and a good way to enjoy all the deliciousness of a taco without being heavy in calories. Lots of fresh vegetables, great seasoning, it is sure to be a favorite for the whole family!

Living in southern California, Mexican food is a staple and being enjoyed often! Every family has their own version of tacos! This recipe is keeping it very simple with balanced micronutrients. You can definitely add or remove certain components to make it perfect to your personal taste!

Beef Taco Bowl Ingredients

This recipe measurements are for 4 beef taco bowls.

• 1 Lb of ground beef. I use Butcher Box most of the time. You can use lean if you want to save some calories from fat.
• ½ a pack of taco seasoning. My absolute favorite one is the spicy one from Siete but you can use anyone that you love!
• 2 tablespoons of water
• 1 cup of black beans, rinsed. You can again pinto beans if you prefer too.
• 2 cup of red cabbage
• 4-5 cups of romaine. It is usually about 3 hearts of romaines washed and chopped.
• 1 cup of brown rice. Or white rice if you prefer.
• 1 ripe avocado
• 1 cup of salsa fresca also called Pico de Gallo. All you need for it is 2 Roma tomatoes, ½ a red onion, 1 handful of fresh cilantro, a ½ lime squeezed and a pinch of salt and pepper.
• ½ cup of sour cream mixed with 2 tablespoons of store-bought salsa verde or my jalapeño salsa recipe and a squeeze of lime for the white sauce.
• 1 tablespoon of avocado oil to cook the meat.

How to make Beef Taco Bowls

You will need a pan to cook the meat.

Step 1: Prep the vegetables. Wash and chop the lettuce and the cabbage. Rinse the beans and put aside. Cook the rice per package instructions. Tip: I use frozen microwaveable rice a ton as it is so convenient and cooks in about 3 minutes.

Step 2: Make the salsa fresca (you can use store-bought if it's more convenient too) or use my restaurant style salsa recipe. Make the white sauce and put aside. Cut the avocado.

Step 3: In a hot pan, add the avocado oil, then the meat and cook for about 5 min stirring often on medium high heat. Add the ½ pack of taco seasoning and the 2 tablespoons of water. Mix well, turn the heat down a bit to medium and continue cooking fro about 5 more minutes or until completely cooked.

Step 4: Assemble your taco bowl: start with a bed of romaine, add ¼ of beans, ¼ cup of rice, ½ cup of red cabbage, ¼ cup of salsa, ¼ of the avocado and 1 tablespoons of white sauce. Mix everything and enjoy!

TIPS

Storage → I recommend to store every component separately so the salad doesn't get soggy.

FAQs

What other toppings could is use?

→ Black olives, just tomatoes instead of salsa (it's a great option if you don't love raw onions), radishes, bell peppers (raw or grilled) would be some other favorites of mine!

Can i use a different kind of meat?

→Absolutely! You can use ground turkey or chicken to reduce the calories and fat content more. A meat substitute like Beyond or Impossible would work too if you are vegetarian.

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