Hey Everyone…do you know what day it is? It’s #tacotuesday! Today I’m featuring the taco bowl as my taco Tuesday recipe. My husband and I love Mexican food, tacos especially, so this low carb version of a taco is a go to recipe in our house any day of the week!
Taco bowls are lunch time staple as they are super easy to meal prep, and you can use any protein and veggies that you like, making them super versatile too!
Homemade taco bowls are a much healthier option than a taco/burrito bowl you would purchase at a fast food restaurant for a few reasons…
First off, you can control the fat content in that you can use lean cuts of meat. Secondly, you can also use healthier oils to cook with such as: avocado or coconut oil as opposed to rice bran oil or soybean oil. These oils should be avoided in general but even more so if you have an autoimmune disease because they are high in polyunsaturated fat and are also known to cause/increase inflammation.
So, if you feel bloated after eating out, it’s most likely the oil they use to cook in especially when you know that the food you ordered is generally something your body tolerates well.
Here’s what you need to make this taco bowl recipe:
(Makes 4 servings)
450g organic lean ground sirloin
1 package low sodium taco seasoning
1 red onion, diced
250g shitake mushrooms, chopped
1 head of lettuce (I used romaine), chopped
2 cups steamed rice (I used brown rice)
4 tbsps shredded cheese (I used a mozzarella and cheddar blend)
4 tbsps @organicmeadow plain greek yogurt
½ cup mashed avocado
Brown the meat in a non stick skillet. Season with taco seasoning. Cook the meat until it is just a little bit pink. Add the onions and mushrooms. Cook for about 5-7 minutes, or until the meat is no longer pink and the veggies are soft. Lay a quarter of the head of lettuce in your bowl. Layer with rice, meat mixture, and finish the dish with the toppings. That’s it! How easy was that? Remember you can use any protein (even tofu if you want to make it vegan) and veggies you like. I didn’t use any oil in this recipe because although the sirloin was extra lean, it did release some fat while cooking, therefore, there was no need to add any extra oil.
Do you love making taco bowls too? Let me know, I’d love to hear your flavour combinations!