Taco Bowls

About This Recipe

A quick and easy dinner, these taco bowls never disappoint. Made with ground beef taco meat, cilantro lime rice, black beans, and all your favorite taco fixings, they are packed with protein and fiber and are so delicious! Gluten-free and easily made dairy-free.

Ingredients

• 1 cup white rice
• 1/3 cup cilantro, roughly chopped
• 1 tablespoon lime juice
• 1/2 tablespoon olive oil
• 1 cup diced onion ((120 grams))
• 1 pound lean ground beef ((I used 90/10))
• 1 tablespoon taco seasoning
• 1 tablespoon tomato paste
• 3 tablespoons broth
• salt and pepper, to taste
• 1 15-ounce can black beans, rinsed and drained
• 4 packed cups chopped romaine lettuce ((215 grams))
• 1 cup cherry tomatoes, quartered ((150 grams))
• 1/2 cup shredded cheddar cheese ((2 ounces))
• 1 small avocado ((70 grams))
• for serving - tortilla chips, salsa, pico de gallo, sour cream, greek yogurt, hot sauce, sliced jalapenos, lime wedges...

Instructions

1. Make your rice according to the package. I prefer the instant pot method as it does the work for you, but the stovetop works just as well. Once done, let cool for a few minutes. Add cilantro, lime juice, and a pinch of salt and stir well to combine.
2. While the rice cooks, make the taco meat. Heat a large skillet over medium heat, add oil, and let it get hot. Add onions, salt, and pepper and sauté for 3-4 minutes, stirring occasionally, until softened. Add ground beef and break it up. Saute for 3-4 minutes. Add taco seasoning, tomato paste, broth, salt, and pepper, and stir to combine. Let simmer for another 2-3 minutes until browned and everything is evenly incorporated.
3. Assemble the bowls. Divide the rice, beef taco meat, black beans, lettuce, tomatoes, cheese, and avocado between bowls. I like to top them with a little lime juice and fresh cilantro.
4. Enjoy! Top with additional toppings and serve with tortilla chips if desired.