This is one of the most versatile recipes you’ll ever make…
You can change up the protein, the spices, the salsa, the carbs, and the kind of cheese.
Taco Bowl
(Makes 4-6 servings)
Protein:
• 1 lb ground meat (beef, chicken, turkey -OR- extra-firm tofu, cut into cubes)
• 1 tbsp extra virgin olive oil
• 2 tbsp taco seasoning
• ⅔ cup water
Taco Seasoning:
• 2 tbsp onion powder
• 2 tbsp chilli powder
• 1 tbsp smoked paprika
• 1 tbsp cumin
• 1 tbsp garlic powder
• 1 tbsp oregano
• 1 tsp sea salt
• 1 tsp black pepper
Pico de Gallo (Salsa Fresca)
• 6 Roma tomatoes, seeded and diced
• 1 jalapeno, diced (remove seeds for a milder salsa)
• 1 small white onion, diced
• 1 lime, juiced
• ½ tsp sea salt
• ¼ cup cilantro, finely chopped
Bowl Ingredients
• 3 cups cooked rice (brown, jasmine, cauliflower, etc.)
• 1 cup shredded cheese of choice
• 1 sliced jalapeno (optional)
• Shredded lettuce
• Guacamole
• Sour Cream/Cilantro Lime Crema
Prepare the Taco Seasoning:
Mix all ingredients by placing them in a mason jar, securing the lid and shaking vigorously.
Prepare the protein:
In a medium skillet, heat 1 tbsp of olive oil over medium heat. Add ground meat or cubed tofu and break it up with a fork or cooking utensil while cooking. Once it is cooked through, stir in taco seasoning and water. Let simmer for 2-3 minutes until the sauce thickens. Remove from heat and set aside.
Prepare the Pico de Gallo (Salsa Fresca):
Combine the Pico de Gallo ingredients in a medium bowl, mix well and set aside,
Assemble the taco bowls:
Divide ingredients evenly between 4 to 6 (depending on serving size) bowls.
• Meat/Tofu
• Rice
• Pico de Gallo
• Guacamole
• Lettuce
• Cheese
• Sour cream/Cilantro Lime Crema
• Jalapeno
Serve and enjoy!
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