Taco bowls are a fun and different way to enjoy a taco, offering a versatile and customizable meal option that caters to various dietary needs and preferences. They are delicious, easy to make, and perfect for meal prepping. This article explores several healthy taco bowl recipes tailored for weight loss, incorporating lean proteins, fiber-rich ingredients, and fresh toppings.
Why Taco Bowls are Great for Weight Loss
Taco bowls provide a balanced combination of macronutrients and micronutrients, making them an excellent choice for those aiming to manage their weight. They allow for portion control and can be easily adapted to include more greens and vegetables, reducing the overall calorie density while maintaining satiety.
Low Calorie Taco Bowl Recipe
This recipe is not only tasty and healthy but also provides everything you need to satisfy your belly and your taste buds! Fiber-rich black beans are soft and chewy, and seasoned ground turkey packs a punch of protein along with its savory flavor. The corn is sweet while the tomatoes are juicy, and they come together to provide a ton of vitamins and minerals your body needs to stay healthy. And then there are the garnishes, like avocado (which not only has all those healthy fats, but its cooling texture tastes great alongside spicy salsa).
Ingredients
- 1 lb organic ground turkey
- 1 tbsp taco seasoning (Primal Palate, What's Gaby Cooking or Siete Foods taco seasoning)
- 1/4 cup water
- 4 handfuls mixed greens
- 2 tbsp avocado oil
- 1 large bell peppers, thinly sliced
- 1/2 medium onion, thinly sliced
- 1/4 tsp cumin + pink salt
- 1/2 cup purple cabbage
- 1/2 cup refried chipotle beans (Better Beans brand)
- 1/2 avocado, sliced
- 1/3 cup freshly chopped cilantro
- Siete Foods grain-free chips
Chunky Mango Pico
- 1 large semi-ripe mango, peeled and diced
- 1/2 large cucumber, peeled and diced
- 1/2 medium red bell pepper, diced
- 1-2 limes, juiced
- 1/4 cup red onion, diced
- 1/2 tbsp finely chopped jalapeño, seeds removed (optional)
- 1/4 cup freshly chopped cilantro
- 1/2 tsp sea salt
Instructions
- Prepare the Turkey: Heat 1 tbsp oil on medium heat in a skillet. Add organic ground turkey and cook for 5-7 minutes, or until browned. Add taco seasoning and water, turn heat to low, and cover to cook for an additional 5 minutes, or until the water has been absorbed. Turn heat off and set aside.
- Sauté the Vegetables: In a separate skillet, add the oil and thinly sliced peppers + onions. Sauté for several minutes on medium heat, add cumin + pink salt, then cover and let cook until charred, about 10 minutes. Make sure to toss every few minutes.
- Make Chunky Mango Pico: Once everything is chopped, toss in a medium bowl add more lime + salt based off your preference. Refrigerate for 30 minutes before serving, and store in airtight container for up to 3 days.
- Assemble the Bowl: Add mixed greens, seasoned turkey, veggies, sliced avocado, fresh cilantro, mango pico, heated beans and tortilla chips. Enjoy!
High-Protein Cottage Cheese Taco Bowl
This recipe is a quick, flavor-packed twist on your usual taco routine. It’s creamy, spicy, crunchy, and satisfying-all without the need to turn on the oven. It uses creamy cottage cheese as the star ingredient, adding that creamy texture and extra protein boost.
Ingredients
- Sweet Potatoes
- Grass-Fed Ground Beef
- Cottage Cheese (2%)
- Hot Honey
- Avocado oil spray
- Salt
- Paprika
- Garlic powder
- Chili powder
- Onion powder
- Crushed red pepper
Instructions
- Dice the sweet potatoes and toss them with avocado oil spray, salt, paprika, and garlic powder.
- Brown the ground beef in a large skillet over medium heat with salt, paprika, chili powder, garlic powder, and onion powder.
- Air fry sweet potatoes for 18 minutes, shaking halfway.
- In a bowl, layer 1 cup of roasted sweet potatoes, 4 oz of taco meat, 1/3 sliced avocado, and 1/2 cup of cottage cheese. Top with crushed red pepper and a drizzle of hot honey.
Tips
- Season the Cottage Cheese: Mix in a little taco seasoning or lime juice to complement the other flavors in the bowl.
- Temperature: The cottage cheese is usually cold, but the warm sweet potatoes and beef create a nice temperature contrast. You can also blend and warm the cottage cheese for a queso-like texture.
- Prevent Soggy Bowl: Drain any excess liquid from the cottage cheese and store toppings separately if meal prepping.
- Vegetarian Option: Swap the ground beef for black beans, plant-based beef crumbles, or grilled veggies.
Topping Suggestions
Fresh veggies, shredded cheese, red onion, pico de Gallo, tortilla chips, fresh cilantro, and a squeeze of lime juice work well.
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Easy Taco Rice Bowl
This easy taco rice bowl recipe is loaded with flavor and balanced with lean protein, healthy fats and plenty of fiber.
Ingredients
- 1 1/2 lbs. lean ground beef
- Taco Seasoning:
- 1 Tbsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp oregano
- 1/2 tsp paprika
- 1 1/2 tsp cumin
- 1/2 tsp salt
- 1/4 tsp pepper
- Toppings:
- 1 15 oz. can black beans drained and rinsed
- 1 15 oz. can whole corn drained
- pico de gallo garnish
- avocado garnish
- cheddar cheese grated
- cilantro garnish
- brown rice
Instructions
- Cook the meat, cook the rice, chop and prepare all your ingredients and just keep everything in the refrigerator until you are ready to serve.
Tips
- Make this even easier by buying pre made guacamole, salsa, grated cheese and chopped lettuce from the store.
Customizable Taco Bowl
This recipe allows for a lot of customization.
Ingredients
- Meat: Ground beef cooked with taco seasoning
- Taco Seasoning: Homemade using garlic powder, onion power, chili powder, cumin, oregano, and paprika or store-bought
- Rice: Brown rice
- Beans: Black beans, drained and rinsed
- Corn: Canned corn, drained
- Toppings:
- Cheese
- Lettuce (Romaine or iceberg)
- Salsa or Pico de gallo
- Guacamole
- Cilantro
- Taco sauce, hot sauce or ketchup
- Tortilla Chips
Instructions
- Cook your meat, cook the rice, chop and prepare all your ingredients and just keep everything in the refrigerator until you are ready to serve.
Tips
- Protein Options: Ground turkey, ground chicken, Green Chile Chicken, Beef Barbacoa, Pork Carnitas, Sweet Pork, Shredded Chicken, Shredded Beef
- Vegetarian Option: Leave off the meat and just add in more beans and veggies.
- Vegetable Additions: Sautéed onions and peppers, zucchini, roasted sweet potatoes, or carrots.
- Fruit Additions: Sliced strawberries or diced mango.
Healthy Taco Bowls
These healthy taco bowls are an easy dinner idea that take less than 30 minutes to make. This family friendly recipe is easily customizable by adding whatever toppings you like.
Ingredients
- Homemade Taco Seasoning: Chili powder, cumin, paprika, garlic powder, onion powder, salt and pepper
- Lean Ground Beef or Ground Turkey
- Black beans
- Cauliflower Rice
- Bell Peppers
- Optional Toppings:
- Avocado
- Sour Cream or Greek Yogurt
- Chopped Tomatoes or Pico De Gallo
- Cilantro
- Lime
Instructions
- Mix together all of the spices for the taco seasoning and set aside.
- Pour 1 tablespoon of olive oil in a large skillet over medium high heat. Carefully place the ground beef or turkey into the hot skillet, and break apart into small pieces using a spatula or spoon. Cook for about 15 minutes, or until the taco meat is thoroughly browned.
- Toss in the taco seasoning and mix together until the spices cover most of the meat. Add 1/2 cup of water to the skillet, and cook everything for another 2-3 minutes stirring occasionally until some of the water has evaporated.
- In a separate skillet, add 1 Tablespoon of olive oil over medium high heat. Pour in the frozen cauliflower rice, garlic powder, chili powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir everything gradually as the cauliflower rice begins to thaw. Heat through for about 8 minutes, until the rice has completely thawed.
- Once the rice is done, pour it into a bowl and set aside. Wipe out the skillet with a paper towel and add 1 Tablespoon of olive oil over medium high heat. Add the diced bell pepper and saute for 4 minutes. Toss in the black beans, 1/4 teaspoon salt and 1/4 teaspoon pepper, and turn off the heat.
- Assemble your bowls with any garnishes you like!
Tips
- Regular rice can be substituted for cauliflower rice.
- Leftovers will keep in the fridge up to 3-4 days.
- Meal prep these taco bowls for a healthy lunch or dinner. Reheat in the microwave, covered for about 1 minute. Skip the garnishes until after you reheat them.
Taco Bowls with Cilantro Lime Rice
Delicious Taco Bowls made with lean ground beef, cilantro lime rice, and all the best toppings!
Ingredients
- Lean ground beef
- Avocado oil
- Garlic
- Diced onion
- Apple cider vinegar
- Ground cumin
- Chili powder
- Paprika
- Oregano
- Crushed red pepper flakes
- Salt
- Arrowroot Starch
- Chicken broth
- Cilantro Lime Rice
- Toppings
Instructions
- Add the avocado oil and then add the ground beef.
- Once the meat has started to brown, add the garlic and diced onion.
- Lower the heat to medium and add the apple cider vinegar, ground cumin, chili powder, paprika, oregano, crushed red pepper flakes, salt, and arrowroot starch to ground meat.
- Add in the chicken broth and stir until well combined.
- Assemble the burrito bowls.
Tips
- These bowls are perfect to meal prep in advance for a quick lunch or dinner!
Taco Bowls with Siete Taco Seasoning
These taco rice bowls are not only absolutely delicious, but they’re also such an easy way to get in a nutritious and balanced meal. They’re also easily customizable!
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Ingredients
- Ground turkey
- Siete Taco Seasoning
- Chopped or shredded salad greens
- Rice
- Cilantro
- Shredded cheese
- Black beans
Instructions
- Heat a large non-stick skillet on medium heat and brown ground turkey, about 10-12 minutes. Halfway through cooking add 3 tbsp of taco seasoning and combine well.
- Start by making a quick cilantro lime rice. Combine rice, 1/4-1/2 lime juiced (taste to add as much as you like!), 1-3 tbsp of chopped cilantro, a pinch of salt, and a pinch of black pepper.
- In each serving bowl, add greens, 4 oz of cooked ground turkey, 1/2 cup of cilantro lime rice, 1/4 sliced avocado, 1/4 cup black beans, 1/4 cup shredded cheese, and 1/2 cup quartered cherry tomatoes.
- Top each bowl with Greek Yogurt Taco Sauce, salsa, sour cream, or your favorite creamy ranch dressing!
- Combine well and enjoy!
Tips
- You can prep these ahead for meal prep and store in airtight containers for up to 4 days.
- To make these vegetarian just swap out the ground turkey for your favorite plant-based protein.
Meal Prepping Taco Bowls
Taco bowls are a great prep ahead meal. Cook your meat, cook the rice, chop and prepare all your ingredients and just keep everything in the refrigerator until you are ready to serve. Make this even easier by buying pre made guacamole, salsa, grated cheese and chopped lettuce from the store.
If you are prepping in advance, go ahead and perform tasks like shredding lettuce or chopping cilantro ahead of time, but keep them separate from the taco bowl itself. You will likely want to reheat the rice mixture, and you won’t want to heat up any of the garnish ingredients-nobody likes soggy lettuce!
Reheating Instructions
The microwave works exceptionally well for meals like this because it will quickly warm your meal with very little fuss. We like cooking it in a microwave-safe dish for one minute at a time, taking it out and stirring it before cooking it for another minute. You could also reheat it in a skillet on the stovetop over medium heat, covering it with a lid and stirring it from time to time. The oven would also work, but we found it makes the rice dry out quickly, so we only use that method as our last resort. No matter how you choose to reheat this low calorie taco bowl, be sure not to add the fresh tomatoes and green onions until the end!
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