Healthy Taco Bowls

Healthy taco bowl on a table with ground beef, cilantro lime rice, charred skillet corn, pico de gallo, and more toppings.

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Healthy taco bowls perfect for meal prep made with seasoned ground beef, cilantro lime rice, fresh toppings, and ready in about 30 minutes.

Prep Time15

Cook Time20

Total Time35

Course: Dinner, Lunch, Main

Cuisine: Mexican

Diet: Gluten Free

Servings: servings

Author: Isabel Orozco-Moore

Ingredients

For the pico de gallo

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

For the cilantro lime rice

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

For the ground beef

1 pound lean ground beef
3 tablespoons homemade taco seasoning (or 1 store-bought package)
2 tablespoons water

For the charred skillet corn

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

For the taco bowl

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

Instructions

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

Notes

Storing and reheating: For best results, store each component separately in airtight containers in the fridge. Most ingredients will keep well for up to 5 days. If the bowls are already assembled, they’re best eaten within 2–3 days. When reheating, remove fresh toppings like pico de gallo and avocado first. Warm the rest in the microwave, then add the fresh ingredients back on top before serving.
Nutritional information does not include avocado, yogurt or sour cream, cheese, or pickled red onions.

Nutrition