Description
This vibrant Beef Taco Bowl combines seasoned lean ground beef with fresh vegetables, rice, and a tangy green yogurt sauce for a healthy, flavorful, and customizable meal that’s perfect for quick weeknight dinners or meal prep. The combination of crispy cabbage, creamy avocado, and zesty salsa verde yogurt creates a delightful contrast of textures and flavors in each bowl.
Ingredients
Units
Scale
Meat and Seasoning
- 1 pound lean ground beef 90% lean or leaner
- 1 tablespoon taco seasoning (more or less to taste)
- 2 tablespoons water
- Spray cooking oil
Vegetables and Grain
- 5-6 cups romaine lettuce, chopped
- 1 cup cooked brown rice or white rice
- 1 cup black beans, drained and rinsed
- 2 cups red cabbage, finely sliced or chopped
- 2 roma tomatoes, chopped
- 1/2 red onion, chopped
- 1 ripe avocado, chopped
- 1/4 cup shredded cheddar cheese or Mexican-style cheese mix
- 1 handful fresh cilantro, chopped
- 1 lime,juiced
- Salt to taste
- Black pepper to taste
Salsa Verde Yogurt Sauce
- 1/2 cup non-fat Greek yogurt or low-fat/full-fat yogurt
- 1/4 cup store-bought salsa verde, more or less to taste
- 1 lime, juiced
Instructions
- Prepare all the veggies: Gather and chop the romaine lettuce, tomatoes, red onion, avocado, and cilantro, and set all ingredients aside for assembling the bowls.
- Cook the beef: Heat a skillet with spray cooking oil over medium-high heat. Add the ground beef, breaking it apart with a spoon. Sprinkle in the taco seasoning and stir to combine. Cook for about 5 minutes, stirring often, until browned. Add 2 tablespoons of water and continue cooking for another 5-6 minutes or until the beef is fully cooked through.
- Make the yogurt sauce: In a small bowl, combine Greek yogurt, salsa verde, and fresh lime juice. Mix well and set aside for adding to the bowls.
- Assemble the bowls: Divide the lettuce, rice, black beans, cabbage, tomatoes, onion, avocado, and cheese evenly among four bowls. Sprinkle with salt, pepper, and chopped cilantro. Top each with cooked ground beef and a generous drizzle of the salsa verde yogurt sauce.
- Serve: Squeeze additional lime juice over the bowls if desired, and enjoy immediately.
Notes
- You can substitute the rice with cauliflower rice for a low-carb option.
- Adjust the spice level of the taco seasoning to suit your taste.
- For an extra kick, add hot sauce or jalapeños.
- Leftovers can be stored in an airtight container for up to 2 days, best enjoyed fresh.
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 460
- Sugar: 4g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 80mg
