Guest
This clean and delicious Taco Salad Bowl is an easy, healthy lunch recipe that is perfect for meal prep and great for dinner. Sign up for weekly emails: RECIPE: Subscribe to my channel: ❤︎ RECIPES MENTIONED❤︎ DIY TACO SEASONING: ❤︎ FAVORITE FOODS KITCHEN TOOLS ❤︎ My Kitchen Knife: Spouted Glass Cups: Glass Mixing Bowls: Can Opener: Fine Mesh Strainer: Olive Oil Dispenser: Non-Stick Pan: Glass Meal Prep Containers: Salad Spinner: Sea Salt: Glass Mixing Bowls: Glass Meal Prep Containers: ❤︎ LET'S CONNECT ❤︎ WEBSITE: INSTAGRAM: FACEBOOK: PINTEREST: TWITTER: 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 ( 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 Disclaimer: product links may include affiliate links. #tacosaladbowl #tacosaladrecipe #healthylunchideas
