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taco bowl with fork

Taco Bowls

  • 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
  • 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

Ingredients

  • 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

Method

  1. Heat a large skillet over medium-high heat.
  2. Once hot, add the avocado oil and then add the ground beef. Brown the meat, breaking it up as it cooks.
  3. Once the meat has started to brown, add the garlic and diced onion. Continue to brown the meat until it is no longer pink.
  4. 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.
  5. 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.
  6. 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.