TACO SALAD BOWL | easy, healthy, lunch recipe!

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This clean and delicious Taco Salad Bowl is an easy, healthy lunch recipe that is perfect for meal prep and great for dinner.
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TIMESTAMPS
0:00 Intro
0:20 Prepping Bell Peppers
0:43 Prepping Onion
0:58 Prepping Garlic
1:10 Prepping Tomatoes
1:20 Prepping Romain Hearts
1:57 Making Taco Seasoning
2:40 Cooking Rice
3:45 Choosing Your Protein
4:30 Cooking Your Bison
5:50 Build Your Bowl
6:53 Enjoy!

TACO SALAD BOWL RECIPE
1 pound ground bison
1 teaspoon olive oil
2 medium bell peppers (1 red & 1 green) chopped
1/2 medium onion chopped
3 cloves garlic diced
3 tablespoons taco seasoning
1/2 cup low sodium beef broth
1 (8.75 ounces) can of kidney beans drained and rinsed
salt and pepper to taste
3 cups cooked brown rice
1/2 cup part-skim shredded cheddar cheese
1 large romaine heart thinly sliced
1/2 medium tomato diced

INSTRUCTIONS
Heat a large non-stick sauté pan over medium-high heat. Add ground bison into the dry pan, then using a wooden or rubber spatula, break the meat apart. Cook for a couple of minutes or until the meat is no longer pink.

Push the meat over to one side of the pan. Add one teaspoon of olive oil to the empty half of the pan, then add the peppers, onion, garlic, and a pinch of salt. Allow the veggies to cook until they are tender, about five minutes.

Combine the meat and the veggies together. Stir in the taco seasoning to evenly coat the meat and veggie mixture. Stir in broth and beans and allow to cook until the broth has evaporated and the beans are heated through (about five minutes or so).

Time to build your bowl! Put a half cup of brown rice in the bottom of your serving bowl. Top with a small handful of romaine, a heaping tablespoon of cheese, and one cup of the bison-taco mixture. Sprinkle with chopped tomatoes and enjoy.

NOTES
Leftovers – Taco bowls can last about 5 days in the refrigerator. The cooked ingredients can be stored together (bison and rice). This will allow you to conveniently reheat them in the microwave together. I suggest storing the chilled components in separate containers (lettuce, cheese tomatoes), so they will stay as fresh as possible.

NUTRITION (serves 6)
Serving: 1serving | Calories: 325kcal | Carbohydrates: 29g | Protein: 20g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 55mg | Sodium: 251mg | Potassium: 530mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3105IU | Vitamin C: 55mg | Calcium: 72mg | Iron: 3mg

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31 COMMENTS

  1. Yummy 😋! Your recipes are always good, but lately they have been everything I've been in the mood for. First of all, I love making my own taco seasoning because it's so easy to do and good. And second, I'm trying out more plant based recipes, so I will try this with either tofu or soy curls as the base, which I think will be really good. Thanks again for the recipe!

  2. There is a foolproof way to cook brown rice I discovered years ago. Bring a large pan of salted water to boil. Add your rinsed rice and boil for 30 min. Turn heat off, quickly strain in colander and immediately put back into the hot pan off the heat. Cover and let sit for 15 min. Fluffy, perfectly cooked brown rice.

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