Weeknight Taco Bowls

This is less of a recipe per se than a template for making delicious, easy taco bowls.

You’ll seen an ingredients list below, but you can play with various combos to make it your own. Have a favorite salsa recipe? Use it! Want to switch up the protein? By all means!

This version is about quick, tasty and healthy rolled into one.

I prepare extra of everything and throw it together again the next day. Dairy-free? Skip the yogurt and cheese. Still delicious!

(Note: In this recipe, I use spaghetti squash or cauliflower rice as a base + some chips as a topper. It boosts the nutrient content and is oh-so-delicious.)

Switch out your protein, starch or veggie, and you have a new meal in no time!

Ingredients

For the bases:

• 2 lbs. boneless chicken thighs (or ground chicken, turkey, or beef)

• 2-3 T coconut oil, divided

• Taco Seasoning blend (I use 4-5 T of Taco Seasoning blend from Savory Spice Shop)

• 1 large or 2 small/med. spaghetti squash, or one head of cauliflower

• 1⁄2 head of purple or green cabbage (or combo), sliced thin

For the Pico de Gallo:

• 1 small or 1/2 medium red or yellow onion, roughly chopped

• 1 C ripe tomatoes

• 1 jalapeño or 2 serrano peppers, seeds removed and cut into large chunks

• 1 bunch cilantro, roughly chopped

• 1 lime, juice of

• salt & pepper, to taste

For the Toppings:

• 1 large avocado, sliced

• 1⁄2 C salsa (tomato, tomatillo, or whatever you like!)

• 1 C tortilla or plantain chips, broken up

• 1 lime, cut into wedges

• (optional) 1 C black beans, heated

• (optional) 1⁄2 C plain Greek yogurt

• (optional) 1⁄2 C Jack cheese, grated

• other ideas: sliced radishes, green onions, or extra cilantro or jalapeño

Instructions

1. Squash (if using):

   Preheat the oven to 375° F. Halve the spaghetti squash across the middle, remove the seeds, rub insides with a bit of coconut oil, and roast face down on parchment-lined sheet or in glass dish. Roast 30-40 min. until tender. (Cook time varies based on size). Before serving, use a fork to remove the squash into a large bowl.

   Cauliflower rice (if using):

   Remove leaves and stem from a head of cauliflower and grate it until it resembles rice. Easier: Cut into chunks and pulse in a food processor. (This may take a few rotations). Easiest: pick up a frozen package of pre-riced cauliflower! Heat a large skillet to medium heat, add a tablespoon of coconut or olive oil, then sauté cauliflower rice until tender, 5-8 min.

2. Chicken:

   I typically add boneless chicken thighs to my Instant Pot with salsa and taco seasoning, then give it a good stir and pressure cook about 8 min., then let it hang out on “keep warm” setting another 10 min. or so.

   Also fast: In a large pan, melt 1 T of coconut oil. Add ground chicken (or beef or turkey). Once the meat is nearly cooked, stir in your taco seasoning and stir until blended and hot.

3. Pico de Gallo:

   Place the onions, peppers, tomatoes, and a handful of cilantro into a food processor or blender. Add the lime juice, and salt and pepper, to taste. Pulse until desired consistency. Taste and adjust ingredients if needed. Set aside.

4. Assemble your taco bowls:

   Start with a scoop of spaghetti squash or cauliflower rice in bowl. Add a handful or so of thinly sliced cabbage. Top with chicken and beans (if using). Then add the Pico, avocado slices and other toppings. Serve with a wedge of lime in each bowl.

Serves 6