Taco Bowls
My new obsession are these vibrant taco bowls. Think of everything you love about a taco then grab a fork and dig in! It’s got the juiciest, tender chicken; with rice, beans, veggies, fresh avocado and Greek yoghurt. Plus a handful of corn chips for CRUNCH.
This recipe is going to get you through Summer. Or any season really! So easy to put together; It’s great for meal prepping lunches or a weeknight dinner that the kids will actually eat. It’s packed with healthy veggies and protein so Its going to leave you feeling nourished and satisfied. It’s really never been easier to eat your 5 a day.
I love Mexican food! Who doesn’t love a good taco like these amazing shredded beef tacos, roasted veggie fajitas or Mexican rice. Then a nice Margarita cocktail to wash it all down. But when you want something a bit lighter and not smothered in cheese then these taco bowls are for you.
Loaded up with all the good stuff but with much less calories than your usual Mexican meal. The chicken alone is worth making this recipe as It’s so full of flavour and so tender.
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Taco Bowls
A taco bowl also known as a burrito bowl is a healthy version of a taco. Its basically a deconstructed taco that contains rice, meat, beans and veggies and topped with guacamole and sour cream. 🤤
Iv’e used chicken but you could also use shredded beef, pork or even tofu. You can also leave the meat out all together as the beans and the yoghurt provide a good source of protein. This recipe is easily adaptable for gluten free, vegan, vegetarian and dairy free.
Once you have made your own taco bowl or any other take out food at home for that matter you will see that It’s so much cheaper, healthier and tastes soooo much better too.
What makes them extra delicious is each component adds It’s own unique element so you have so many vibrant colours and different textures and flavours. When they all come together It’s mind blowing 🤯
Why are taco bowls healthy?
There are so many reasons why a taco bowl is healthy but lets start with your 5 a day. We hear it all the time, eat your veggies, eat the rainbow. We all know veggies are good for us but sometimes it can be hard to fit a lot of them in. It’s about to get super easy to eat the rainbow because this taco bowl is packed with lots of fresh veggies.
You can also adapt and change to use whatever veggies you have in your fridge. Red and green capsicum, shredded purple cabbage, corn or roasted pumpkin are just a few ideas.
There’s loads of protein in a taco bowl, not just from the chicken but also from the beans and even the Greek yoghurt. Which means it’s slow burning and you will feel fuller for longer. Perfect 🙌🏼
Apart from the corn chips the rest of the bowl ingredients is free from gluten. You can also leave out the chicken to make this vegetarian.
What you will need
Here’s the main ingredients you’ll need to create a taco bowl but keep in mind you can adapt to use up whatever veggies you have in your fridge.
- Cooked rice (you can use white or brown if you prefer. You could even use quinoa)
- Chicken thighs
- Tomato paste
- Chilli powder
- Dried oregano
- Ground cumin
- Ground coriander
- Smokey paprika
- Onion powder
- Garlic powder
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How to build your taco bowls
BASE
Every taco bowl needs a base and I have used white long grain rice but here’s some more options:
MEAT
The chicken alone in this taco bowl is worth making this recipe for. It’s so delicious and moist, however I’ve got some more ideas for you below if you want to mix things up. If your looking for vegetarian options why not substitute the meat for salmon or sweet potato?
Here’s some more options:
- Shredded beef
- Pork
- Beef, pork or chicken mince
BEANS AND VEGGIES
There are so many options here and this is what a taco bowl is all about! Getting in lots of fresh vegetables and upping your protein with beans.
If you follow this recipe you will see that Iv’e used red kidney beans, spinach, tomato salsa and cucumber but you can mix and match with whatever fresh produce you like. It’s the perfect way to use up any veggies you have in your fridge.
Here’s some more ideas:
- Black beans
- Cannellini beans
- Corn
- shredded purple cabbage
- Spring onion
- Cooked or raw capsicum
- Zucchini ribbons
- Raddish
- Chickpeas
- Four bean mix
TOPPINGS
This is my favourite part of the taco bowl because it transforms your bowl from delicious to A-M-A-Z-I-N-G !!!
You have to have the classics and to me thats avocado or guacamole if you prefer and sour cream or Greek yoghurt. I prefer to use Greek yoghurt because It’s a great source of protein and It’s also a healthier option.
Another must for me is the corn chips as it gives a fabulous CRUNCH factor. Don’t have any corn chips? Break up a taco shell and add that to your bowl.
Here’s some more ideas:
- Spring onion
- Coriander
- Lime
- Red onion
- Sriracha Mayo
- Shredded cheese
- Jalapeno’s
- Black to green olives
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Tools to make the job easier
I use this Sunbeam rice cooker at home
Baking dish perfect for cooking your chicken
Not only are taco bowls packed with vitamins and nutrients they so delicious and super easy to prepare.
No need to wait for taco Tuesday to try this one! Grab your ingredients and try this now!
Enjoy!
MFM XX
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Taco bowel
Ingredients
- 500 g chicken thighs
- 1 tbsp olive oil
- 1 tbs tomato paste
- 1 tsp salt
Taco seasoning
- 1 tsp chilli powder
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smokey paprika
- ½ tsp onion powder
- ½ garlic powder
To serve
- 1 cup cooked rice
- 2 handfuls baby spinach leaves
- 1 tomato diced
- 1 cucumber diced
- 1 cup red kidney beans canned or fresh cooked beans
- 1 handful corn chips
- ½ avocado crushed
- Sour cream or Greek natural yoghurt to serve
Instructions
- Preheat oven to 200°
- Combine salt, chilli powder, oregano, cumin, coriander, paprika, onion and garlic powder in a smal bowl.
- Place chicken in an oven dish and top with the olive oil, tomato paste and spice mix. Rub into the chicken until its evenly coated.
- Place in oven and cook for 30 minutes until the chicken is browned and cooked through. Let the chicken rest for 5 minutes before slicing with a sharp knife. return the chicken to the pan with all the juices until your ready to assemble your bowls.
- To assemble, place half cup of cooked rice in each bowl and top with a handful of spinach leaves. Add the sliced chicken and some of the juices then evenly divide the tomato, cucumber and beans.
- Finish off with the avocado, corn chips and a big dollop of sour cream or natural yoghurt.
