Taco Bowls

Avocado cut in half on a counterI know, I know, what’s with all the bowls? Everything is being made into a bowl! But I’m telling you, bowls make dinner better! From gluten free, dairy free mostly vegan me, to my dairy loving son, and my carnivorous daughter, we have a wide range of palates to satisfy… and bowls do the trick!

You can switch up ingredients to meet any dietary challenge. Autoimmune Protocol? No problem, just fill your bowl with green leafies, and top with meat (skip the taco seasoning or make an AIP version), olives, onions, and avocado. Sprinkle it all with some freshly squeezed lime juice and a little salt, and you are AIP-friendly! Vegan? Leave out the meat and dairy and check your chips. Keto? I really don’t know exactly what you all do… Skip the carbs and eat the veggies and ALL the fats? You get the idea. Bowls are gloriously flexible.

Taco bowls are really just trendy taco salad, but they are a favorite in our home. Just put each ingredient in its own serving dish and let everyone build their individual bowl to suit!

Here are the ingredients I include:

1 lb. ground beef, browned and seasoned with homemade taco seasoning

1-2 cans of black beans (depending how many bean eaters I am having around the table) …dried beans that have been cooked, seasoned, and frozen also work great! If I’m on top of things, I make a big batch in the InstantPot to freeze in smaller amounts. Cans happen when I’m not planning ahead so well.

Lettuce of your choosing (I like red leaf lettuce or baby spinach)

Chopped tomatoes

Chopped avocado with some fresh lime juice

Sliced black olives

Frozen corn, thawed, or canned corn

Shredded cheddar or a Mexican blend of shredded cheese

Chopped green onions

Plain yogurt (our substitute for sour cream)

Salsa of your choosing

Tortilla chips

Hot cooked rice

That’s it! So simple. And everybody’s happy. Taco bowls!

What would you put in your bowl?

So much love,

~April

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