This Simple Healthy Taco Bowl is a great recipe to prep ahead and keep on hand for when you don’t have a lot of time to cook. It’s also a great way to use up leftovers, reducing your food waste.
Why You’ll love this Simple Taco Bowl Recipe?
This is a great recipe if you need food fast or to prep and have ready for busy days. This recipe is so versatile that you probably have the ingredients already in your fridge or pantry so no need to run to the store – which these days are a good thing.
Simple Taco Bowl Recipe Breakdown
In my opinion, the best Taco Bowl consists of the following components:
Legumes: Beans are a great source of both fiber and protein. Black or red pinto beans are a popular choice but chickpeas work well in this recipe as well.
Veg / Herbs: Chopped tomatoes, salsa mix, chopped spring onion, chopped cucumbers, cilantro, mint, or parsley.
Dairy: Sour cream, shredded cheese, plain Greek yogurt.
Grains: White or brown rice, quinoa.
Sauces: I love adding soya sauce but if you like spice and can handle the heat, hot sauce is also a good choice.
Topper: We love adding guacamole but sliced avocados work well too.
Ground Meat or Tofu: Really any meat you have on hand works. We’ve even used chopped-up leftover chicken. If using tofu, make sure its the firm kind.
Kid Proof Recipe
The versatility of this recipe makes it a great choice to accommodate those little picky eaters. Just add more of the ingredients you know your kiddos already like. My daughter loves avocadoes but isn’t always a fan of guacamole. In her bowl, I add sliced avocadoes and save the guacamole for mine and my hubby’s bowl.
BTW, this rule also applies to adults. I have a food intolerance to peppers, so my bowl is pepper-free, while my husband loads up on the spice.
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