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Healthy Taco Bowls - a quick & delicious 30 minute lunch or dinner perfect for busy weeknights. Best of all, ground turkey or beef is seasoned in a homemade Tex-Mex mix with keto & low carb options. Served with cauliflower rice, bell peppers & avocado. For non low carb serve with cilantro or brown rice or quinoa, corn and black beans. Works great for meal prep Sunday for work or school lunchboxes.

Healthy Taco Bowls

Taco bowls - a quick, simple and tasty one-pan meal is perfect for busy weeknights. Best of all, made with a flavorful homemade seasoning and options for low carb, keto, and meal prep.
Course Main Course
Cuisine Mexican
Keyword bowl recipes, healthy lunch ideas
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 360 kcal

Ingredients

For the Homemade Taco Seasoning:

  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon oregano
  • 1/4 teaspoon paprika

For the Meat:

For the Taco Bowls:

  • Cauliflower rice (or use your favorite cooked rice or quinoa
  • 1 cup corn kernels fresh cooked or frozen and drained (leave out for low-carb/keto)
  • 1/2 cup canned black beans rinsed and drained (leave out for low-carb/keto)
  • 1/2 cup shredded cabbage green & red
  • 1/2 cup grape tomatoes
  • Avocado slices
  • Lime wedges

For Low Carb:

  • sliced olives, diced yellow peppers, sliced zucchini

Other optional Taco Toppings:

  • shredded lettuce, shredded cheese, pico de gallo, salsa, guacamole, tortilla chips etc.

For Meal Prep:

Lunch containers

Instructions

  1. In a small bowl or small resealable spice jar, combine all the spices for the taco seasoning. You can save any leftovers for the next time.
  2. In a large nonstick skillet, over medium-high heat, cook the ground meat, breaking down into small pieces while it cooks. After about 3 minutes, add 1 tablespoon of the taco seasoning and continue cooking until the meat is no longer pink and cooked through. Stir in the tomato paste and vinegar and cook for another 2 minutes or until everything is heated through. Taste and add more seasoning as needed.

Assemble Bowls:

  1. Divide cauliflower rice amongst bowls or lunch containers. Top with a serving of cooked meat, corn, black beans, shredded cabbage, tomatoes, avocado, and one lime wedge.

  2. Add additional taco toppings as desired.
Nutrition Facts
Healthy Taco Bowls
Amount Per Serving (1 bowl (1/4 recipe))
Calories 360 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 8g 40%
Cholesterol 80mg 27%
Sodium 899mg 37%
Potassium 597mg 17%
Total Carbohydrates 15g 5%
Dietary Fiber 3g 12%
Sugars 3g
Protein 22g 44%
Vitamin A 13.1%
Vitamin C 10.6%
Calcium 4.2%
Iron 20.4%
* Percent Daily Values are based on a 2000 calorie diet.