BOWLS
Taco Burrito Bowl
All the bold flavors of a taco in one satisfying bowl. Seasoned taco beef, cilantro lime rice, black beans, corn, crisp vegetables, avocado, and pico de gallo are finished with a creamy lime Greek yogurt crema.
Instructions
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Heat the olive oil in a skillet over medium heat. Add the ground beef or turkey and cook for 6 to 8 minutes, breaking it into crumbles as it browns.
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Drain any excess fat if needed. Stir in the taco seasoning and water. Simmer for 2 to 3 minutes, until the liquid reduces and the seasoning coats the meat. Remove from the heat.
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In a bowl, stir the cooked rice together with the lime juice, chopped cilantro, and a pinch of salt.
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In a small bowl, whisk together the Greek yogurt, lime juice, olive oil, garlic, and salt until smooth. Add a splash of water if needed to thin the crema.
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Divide the cilantro lime rice between two bowls.
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Top each bowl with taco beef, black beans, corn, chopped lettuce, pico de gallo, diced red onion, and sliced avocado.
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Drizzle with the Greek yogurt crema and finish with chopped cilantro.
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Serve immediately with lime wedges on the side, if desired.
Simple tip.
Make a double batch of the taco meat and cilantro lime rice. Store them separately and use them to build quick bowls or tacos later in the week.
Make it your own.
Use ground turkey instead of beef, swap white rice for brown rice, or add shredded cheese, jalapeños, cabbage, or extra salsa. You can also leave the rice out and use extra lettuce for a lighter bowl.
Nutrition
Approximate nutrition information per serving. Values can vary depending on ingredient brands, portion sizes, and substitutions.
CALORIES
560
PROTEIN
30 g
CARBOHYDRATES
65 g
FAT
19 g
FIBER
8 g
SERVING SIZE
½ recipe
