Description
This flavorful Beef Taco Bowl combines seasoned ground beef with fresh vegetables and crispy rice, topped with a tangy salsa verde yogurt sauce for a vibrant and satisfying meal that’s quick to prepare and perfect for a healthy dinner or lunch.
Ingredients
Units
Scale
For the Bowl
- 1 spray cooking oil
- 1 pound lean ground beef (90% lean or leaner)
- 1 tablespoon taco seasoning (more or less to taste)
- 2 tablespoons water
- 5-6 cups romaine lettuce, chopped
- 1 cup cooked brown rice or white rice
- 1 cup black beans, drained and rinsed
- 2 cups red cabbage, finely sliced or chopped
- 2 roma tomatoes, chopped
- 1/2 red onion, chopped
- 1 ripe avocado, chopped
- 1/4 cup shredded cheddar cheese or Mexican-style cheese mix
- 1 handful fresh cilantro, chopped
- 1 squeeze fresh lime juice
- Salt, to taste
- Black pepper, to taste
For the Salsa Verde Yogurt Sauce
- 1/2 cup non-fat Greek yogurt or low-fat or full-fat yogurt
- 1/4 cup salsa verde (store-bought, more or less to taste)
- 1 squeeze fresh lime juice
Instructions
- Prepare the veggies: Wash and chop the romaine lettuce, red cabbage, tomatoes, onion, avocado, and cilantro. Set aside for assembly.
- Cook the beef: Heat a skillet with spray cooking oil over medium-high heat. Add the ground beef, breaking it apart with a spoon. Sprinkle the taco seasoning over the beef, stir well, and cook for about 5 minutes, stirring often. Add 2 tablespoons of water, reduce heat to medium, and cook for an additional 5-6 minutes until fully cooked and flavorful.
- Make the sauce: In a small bowl, stir together the Greek yogurt, salsa verde, and a squeeze of lime juice. Mix until smooth and well combined.
- Assemble the bowls: Divide the chopped lettuce, cooked rice, black beans, cabbage, tomatoes, onion, avocado, and cheese evenly into four bowls. Season with salt and pepper as desired. Squeeze fresh lime juice over each bowl and sprinkle with chopped cilantro.
- Add cooked beef and sauce: Top each bowl with the cooked ground beef and a generous drizzle of salsa verde yogurt sauce. Serve immediately and enjoy!
Notes
- Feel free to customize with additional toppings like jalapeños, sour cream, or hot sauce for extra flavor.
- You can use leftover cooked rice to save time.
- The salsa verde yogurt sauce can be made ahead and stored in the refrigerator for up to 2 days.
- If you prefer it spicier, add chopped jalapeños or hot sauce to the beef or sauce.
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 10 g
- Protein: 30 g
- Cholesterol: 80 mg
