Healthy Mexi Taco Bowl

My favorite type of food is Mexican food. Whenever I go anywhere for breakfast, lunch or dinner, I first eliminate all the foods that have any type of meat in them. Then I go straight for the item that seems the most Mexican-ized! If I’m getting breakfast I’m getting the Mexi – scramble/poached egg/fried egg combo. If I’m getting lunch, it’s FOR SURE going to be a burrito. And if I’m at a bar getting drinks, you’ll be hard pressed to not see me going hard at the nachos.

So to satisfy my never ending quest for Mexican food, I made this awesome Mexi Taco Bowl that is 10x healthier than the taco bowls at Red Burrito, and packed with protein, carbs and your delicious healthy fats!

Healthy Mexi Taco Bowl
Recipe Type: Lunch/Dinner
Cuisine: Mexican
Author: Beverley Cheng
Prep time:
Cook time:
Total time:
Serves: 3 servings
Ingredients
  • Brown rice – cooked
  • 300 grams veggie ground beef (yes you can use real minced beef)
  • Lettuce (chopped)
  • Onion (chopped)
  • Avocado (1 inch cubes)
  • Tomatoes (1 inch cubes)
  • 1 tbsp Fajita Mix (found in the Mexican aisle of the grocery store by the do it yourself taco area)
  • Cheddar Cheese (grated)
  • Salsa & Sour Cream
  • Optional: Tortilla Chips
Instructions
  1. In a large saucepan, heat up olive oil and add in your onions. Cook on medium heat for 5 minutes until translucent.
  2. Add in your ground beef. For the veggie kind it only takes a few minutes to heat up. For the real beef cook it until it is no longer pink. Add in the fajita mix and stir until completely combined
  3. Add in your cooked brown rice and mix together until it is heated through. Top this mixture with your grated cheese so that it melts deliciously on top
  4. Line a bowl with your chopped lettuce leaves, and some tortilla chips on the outside. Scoop the rice and beef mixture on top of the lettuce
  5. Top with avocado, tomatoes, salsa and sour cream! Enjoy

 

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