TACO SALAD BOWL | easy, healthy, lunch recipe!

ground beef

🥗Healthier: ground turkey

💰Cheaper: canned lentils

Ground turkey is leaner, while lentils are budget-friendly and plant-based.

tortilla chips

🥗Healthier: baked tortilla chips

💰Cheaper: homemade tortilla strips

Baked chips reduce fat, and homemade strips can save money.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt lowers calories while adding creaminess.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese cuts calories, while processed cheese is often cheaper.

Heat a large non-stick sauté pan over medium-high heat. Add ground bison into the dry pan, then using a wooden or rubber spatula, break the meat apart. Cook for a couple of minutes or until the meat is no longer pink.

Push the meat over to one side of the pan. Add one teaspoon of olive oil to the empty half of the pan, then add the peppers, onion, garlic, and a pinch of salt. Allow the veggies to cook until they are tender, about five minutes.

Combine the meat and the veggies together. Stir in the taco seasoning to evenly coat the meat and veggie mixture. Stir in broth and beans and allow to cook until the broth has evaporated and the beans are heated through (about five minutes or so).

Put a half cup of brown rice in the bottom of your serving bowl. Top with a small handful of romaine, a heaping tablespoon of cheese, and one cup of the bison-taco mixture. Sprinkle with chopped tomatoes and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens