Healthy Taco Bowls

Ingredients

• 2 Roma tomatoes, (finely diced)
• ½ medium white onion, (finely diced)
• 1 large jalapeño pepper, (stemmed, seeded, and finely diced)
• 2 tablespoons tightly packed cilantro, (finely chopped)
• 2 tablespoons lime juice ((about 1 lime))
• 1 clove garlic, (minced)
• ½ teaspoon kosher salt, (plus more to taste)
• 2 tablespoons olive oil (or butter)
• 1 cup long-grain white rice, (rinsed and drained)
• 1 clove garlic (minced)
• 2 cups broth (or water)
• ½ teaspoon kosher salt, (plus more to taste)
• ¼ cup chopped cilantro
• 1 lime, (zested and juiced)
• 1 pound lean ground beef
• 3 tablespoons homemade taco seasoning ((or 1 store-bought package))
• 2 tablespoons water
• 1 (15-ounce) can whole kernel corn, (drained and rinsed)
• ½ tablespoon unsalted butter
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon smoked paprika
• 1 (15-ounce) can seasoned or plain black beans, ( drained and rinsed)
• Sliced avocado
• Shredded cheddar cheese
• Plain Greek yogurt or sour cream
• Chopped cilantro
• Thinly sliced red onions or pickled red onions

Steps

1. 1

   Make the pico de gallo. Add all the ingredients together and toss to combine. Taste for salt and adjust if needed. Cover and refrigerate while you cook the rest of the taco bowl.

2. 2

   Make the cilantro lime rice. Heat the oil in a medium saucepan or pot over medium heat. Add the rice and sauté for 1 minute, stirring frequently, until the rice turns from transparent to white in color.

3. 3

   Add in the garlic and sauté for 30 seconds or until fragrant. Pour in the broth and the salt. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes.

4. 4

   While the rice is cooking, make the ground beef filling. Heat the oil in a large skillet over medium heat. Add the ground beef and cook for 7-8 minutes until browned, breaking it apart with a wooden spoon.

5. 5

   Add the taco seasoning and water. Stir to combine and cook for an additional 1-2 minutes. Remove from the heat and set aside.

6. 6

   Finish the cilantro lime rice. Remove the saucepan from the heat and fluff the rice with a fork. Gently stir in the cilantro, lime zest, and lime juice. Taste and season with more salt if necessary. Set aside.

7. 7

   Make the charred skillet corn. In a separate medium skillet, melt the butter over medium heat and add the corn, salt, black pepper, and smoked paprika. Cook, stirring occasionally, until browned on all sides.

8. 8

   Assemble and serve. To each bowl, add 4 ounces of ground beef filling, ¼ cup cilantro lime rice, ¼ cup black beans, ¼ cup corn, 1-2 tablespoons pico de gallo, sliced avocado, shredded cheddar cheese, chopped cilantro, sliced red onions, and drizzle with plain Greek yogurt or sour cream.