Delicious Taco Salad Bowl Recipe
If you’re looking for a quick, healthy meal that can easily be prepped ahead of time, look no further!
This taco salad bowl is not only easy to make, but it’s also incredibly satisfying.
Perfect for busy weeknights or meal prep, this recipe combines fresh ingredients with bold flavors to create a delightful dish that everyone will love.
Let’s get started on making this delicious taco salad bowl!
Ingredients
- 1 pound ground bison (or your choice of ground meat)
- 2 medium bell peppers (1 red & 1 green), chopped
- 1/2 medium onion, chopped
- 3 cloves garlic, diced
- 1 small tomato, chopped
- 1 large romaine heart, thinly sliced
- 3 cups cooked brown rice
- 1 small can of kidney beans, drained and rinsed
- 1/2 cup low-sodium beef broth (or chicken broth)
- 3 tablespoons taco seasoning (homemade or store-bought)
- Shredded cheddar cheese (to taste)
- Salt and pepper (to taste)
Step 1: Prep Your Vegetables
Start by chopping your vegetables. You’ll need two bell peppers, and I like to use different colors for variety.
Cut the peppers by removing the sides, then slice them into strips.
Next, chop half an onion and three cloves of garlic. Set these aside for later.
Step 2: Cook the Rice
For the brown rice, rinse 1 cup of dried rice under cold water to remove debris.
Place the rinsed rice in a pot with 2 cups of water and a couple of teaspoons of olive oil.
Bring to a boil, then reduce to a simmer and cook for 20-25 minutes until tender.
Step 3: Prepare the Protein
Heat a non-stick sauté pan over medium-high heat and add the ground bison directly into the dry pan.
Season with salt and pepper, breaking it up into crumbles as it cooks until browned.
Push the meat to one side of the pan and add a bit of olive oil to the other side, then add in the chopped onion, bell peppers, and garlic.
Step 4: Combine Everything
Once the vegetables have softened slightly, mix them with the bison.
Sprinkle in the taco seasoning and pour in the beef broth, then gently fold in the kidney beans.
Let everything simmer for about 5-6 minutes to blend the flavors.
Step 5: Build Your Bowl
To assemble your taco salad bowl, start with half a cup of the cooked brown rice at the bottom.
Add a handful of sliced romaine lettuce on top of the rice.
Next, sprinkle a generous amount of shredded cheese over the lettuce, followed by the bison mixture.
Step 6: Add Toppings and Enjoy!
Finish your bowl with fresh chopped tomatoes or any of your favorite taco toppings like sour cream, Greek yogurt, or avocado.
Enjoy your delicious taco salad bowl, packed with protein, veggies, and flavor!
This taco salad bowl is not only easy to prepare, but it’s also great for meal prep. Store the components separately and assemble fresh when ready to eat!
Give it a try and let me know how it turns out in the comments!
