Recipe: Healthy Weeknight Taco Bowls with All the Toppings
An insanely delicious dinner in 20 minutes.
This is the bowl I make when it’s been a long day at work, I’m exhausted, and only have about 20 minutes of cooking in me—it comes together so quickly, is packed with vegetables, healthy fat, and protein, and is so satisfying. At the same time, it’s impressive-enough that I would serve it for a casual evening with friends. Just make the filling and cauliflower rice, then set out a “toppings bar.” Enjoy! x
Makes enough for two hungry people
You will need:
1 tablespoon olive oil
1 onion, chopped
1 leek, sliced optional
1 pound beef (I prefer Force of Nature’s Ancestral Blend) or Impossible Ground Beef to make it vegetarian!
1 pint cherry tomatoes (I used marinated tomatoes from a Russian grocery store, which I keep on hand when tomatoes are out of season!)
1 packet or serving high-quality taco seasoning (I use Siete Spicy Taco Seasoning)
1/2 cup chicken or vegetable broth, optional
Cauliflower rice (I used Trader Joe’s frozen, or you can blitz some cauliflower in a food processor to make your own)
To serve:
1/4 cabbage, chopped to cut into inch-long slivers
Cilantro
Avocado
Salsa of your choice (I used Late July’s Salsa Verde)
Lime
Jalapeño, sliced
Cheese (either queso fresco, feta, or shredded three-cheese blend, depending what you have on hand)
Greek yogurt (I prefer this to sour cream, but listen to your heart!)
How to make it:
Add the olive oil to a large pot or pan and heat until just shimmering, then add in the onion and cook until translucent. Add the leek, if using, and cook until softened and the onion is just beginning to brown.
Push the onion-leek mixture to the side of the pan and add the beef, using a wooden spoon to break it up. Allow it to brown, then mix in with the onion mixture and cook until no pink remains.
Add the tomatoes and cook until they begin to burst, using the back of the spoon to help break them up, then add in the taco seasoning and allow to cook on low. If you prefer the mixture to be a bit saucier, add in chicken or vegetable broth and allow to simmer for a minute, or two, on low (I prefer it saucy over rice, but omit it when using a tortilla).
While the meat cooks, heat or cook the cauliflower rice in a separate pan. Once cooked-through, add rice to a bowl, then add the beef mixture, and serve with all the toppings, to your heart’s content!
