Delicious Taco Bowls made with lean ground beef, cilantro lime rice, and all the best toppings! You’ll love how quickly this recipe comes together and it’s perfect to meal prep for lunch or dinner!

Why You’ll Love this Taco Bowl Recipe

They’re quick – these taco bowls won’t take you a lot of time to put together which makes them perfect for a quick weeknight meal!
They’re easy to customize – just make the base ingredients and customize each
They’re great for meal prep – just a little work ahead of time can make throwing these bowls together so easy when you’re in a pinch.

Watch How to Make This Recipe

Taco Bowl Ingredients

Ground Beef: I like to use lean ground beef for this recipe to ensure that the taco bowls aren’t greasy.

Spices & Aromatics: a combination of fresh onion, garlic, and plenty of dried spices help to give the ground beef the perfect amount of flavor.

Beef Broth: this helps to create a little sauce for the beef so it’s not dry.

Arrowroot Starch: this is my secret ingredient to ensure that ground beef has the right consistency. It thickens everything just slightly but not too much.

Rice: make a batch of my cilantro lime coconut rice to complete these taco bowls!

Ingredient Swaps and FAQs

Ground Beef – this recipe is easy to customize with the protein of your choice! Feel free to use ground chicken or ground turkey instead.
Arrowroot Starch – don’t have arrowroot starch? you can swap it with cornstarch or tapioca starch instead.
Broth – don’t have beef broth? swap it for chicken or veggie broth instead.
Rice – swap it for cauliflower or skip it altogether if you prefer.

How to Make Taco Bowls

Step One: Heat a large skillet over medium-high heat.

Step Two: Once hot, add the avocado oil and then add the ground beef. Brown the meat, breaking it up as it cooks.

Step Three: Once the meat has started to brown, add the garlic and diced onion. Continue to brown the meat until it is no longer pink.

Step Four: Next, 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. Cook for 1 minute until the spices are fragrant.

Step Five: Add in the chicken broth and stir until well combined. Let the ground beef simmer a bit in the broth until thickened and then remove from the heat.

Step Six: Next, assemble the burrito bowls. Start with a bed of rice and then top with the ground beef mixture, black beans, shredded lettuce, avocado, pico, sour cream, etc.

My Favorite Toppings and How to Serve

Once you have the ground beef and rice prepped, all you have to do is decide on the toppings for your taco bowl! Here are a few of my favorite things to include in my burrito bowl:

charred corn
shredded romaine lettuce
avocado
pico de gallo
sour cream or Greek yogurt
sliced radish
shredded cheddar
fresh cilantro

Meal Prep Tips

These bowls are perfect to meal prep in advance for a quick lunch or dinner! A little bit of prep in advance can make assembling these bowls super easy. If you want to meal prep this recipe here are a few of my favorite tips:

Make the ground beef mixture in advance – store in an airtight container in the fridge fro 3-5 days.
Prepare the rice – Cook the rice when you make the ground beef and then store in airtight containers as well.
Chop the veggies and toppings – that way all you have to do is reheat the ground beef and rice and then pile on the toppings when you’re ready to serve.

More Delicious Recipes

If you love these taco bowls then you’ll love these recipes!

I hope you give these Taco Bowls a try! They are so easy to make and delicious! If you do give this recipe a try, let me know!

Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.

Taco Bowls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

Author: Ashlea Carver
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 1x
Category: dinner
Method: stovetop
Cuisine: mexican inspired
Diet: Gluten Free

Print Recipe

Description

Ingredients

Scale

1 tablespoon avocado or olive oil
1 pound ground beef
4 cloves minced garlic
1/2 cup diced onion
1 teaspoon apple cider vinegar
1 tablespoon ground cumin
1/2 tablespoon chili powder
1 teaspoon paprika
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 teaspoon salt, plus more to taste
1 teaspoon arrowroot starch
1/4 cup beef, veggie, or chicken broth

For the Bowls

1 batch cilantro lime coconut rice
charred corn
shredded romaine lettuce
avocado
pico de gallo
sour cream or Greek yogurt
sliced radish
shredded cheddar
fresh cilantro

Instructions

Heat a large skillet over medium-high heat.
Once hot, add the avocado oil and then add the ground beef. Brown the meat, breaking it up as it cooks.
Once the meat has started to brown, add the garlic and diced onion. Continue to brown the meat until it is no longer pink.
Next, 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. Cook for 1 minute until the spices are fragrant.
Add in the chicken broth and stir until well combined. Let the ground beef simmer a bit in the broth until thickened and then remove from the heat.
Next, assemble the burrito bowls. Start with a bed of rice and then top with the ground beef mixture, black beans, shredded lettuce, avocado, pico, sour cream, etc.

Recipe by: Ashlea Carver / All the Healthy Things | Photography by: THE MINDFUL HAPA

2 Comments

Adrienne Simmons says:

at

i was skeptical that i could chop/cook everything in 40 minutes but it’s possible! this is an easy recipe to modify based on what you have on hand. i skipped the avocado and radish and i microwaved frozen corn. it was still so tasty! the cilantro lime rice makes a lot IMO. i’m planning to use it with air fryer salmon bites also. excited to leftovers tomorrow.

Marla says:

at

These were so good! I’m going to use the seasoning mix as my taco meat seasoning from now on- it was really good and used stuff I already have in the pantry. And definitely don’t skip the cilantro lime coconut rice! I made it in my rice cooker instead of the stovetop and it turned out great. Looking forward to the leftovers for lunch this week!