Description
Packed with veggies, protein, flavor and fun this is a dietitian approved go to for the team at McDaniel Nutrition that gets a lot of love all year round. Our favorite varieties and combinations of this Taco Bowl are below!
Ingredients
Scale
- 4-6 oz of your protein of choice
- Our favorites are ground turkey, ground chicken, tofu, shrimp and steak
- 1 pack of low sodium taco seasoning
- 1 tbsp of olive oil
- 1 can black beans
- 1 can corn
- 1 medium jalapeno
- ½ bell pepper
- ½ sweet onion
- ½ red onion
- ½ cup brown rice
- ½ cup diced avocado
- ¼ cup shredded light Mexican blend cheese
- Optional toppings: 1 tbsp light sour cream, 5-10 tortilla chips and/ or your favorite hot sauce
Instructions
- On a cutting board dice your bell pepper, sweet onion, jalapeno, red onion and avocado. Set aside for later.
- In a medium pan boil brown rice per package directions and set aside for later.
- In a large skillet prepare your protein of choice with 1 tbsp of olive oil. Once protein is cooked halfway through, add in your packet of low sodium taco seasoning. Mix well until thoroughly combined and set aside.
- In the same skillet, add your bell pepper and sweet onion and saute until golden brown. Drain your black beans and corn and combine in a skillet to bring to a higher temperature.
- Add cooked protein back into the skillet and combine all ingredients until evenly distributed.
- Combine vegetable and protein mixture with ½ cup of brown rice in a separate bowl, top with diced jalapeno, red onion, avocado and shredded cheese. Add in any additional toppings for more flavor and personalization.
Notes
Nutrition Breakdown: 609 calories, 49 grams of carbohydrates, 25 grams of fat, 43 grams of protein, 4 grams of sugar, 6 grams of fiber, 248 mg sodium, 98 mg of cholesterol