Apparently today is National Taco Day so I obviously have tacos on my mind. But, if I could only eat one meal for the rest of my life, I think it would be a taco salad. Not to hate on tacos, I love tacos of every shape and crunch, there’s just something about putting your taco in a bowl that makes it the perfect meal for hot summer nights and cold winter evenings. Plus, you don’t get that weird crick in your neck from tilting your head completely horizontal to take a bite without everything spilling out. Anyone else? Just me? K cool.
Like some of my other bowl recipes, this colorful taco salad bowl is full of all the good stuff – fiber, plant protein, and healthy fats to keep you full and satiated between meals. It also sometimes tastes even better the next day for leftovers lunch – just ask my old coworkers who used to ogle my tupperware taco salad. And did I mention the vibrant peppers and avocado rose (if you dare) make it irresistibly photogenic for your #TacoTuesday ‘grams?
If you can’t imagine taco night without meat, lean ground beef or organic grilled chicken strips are a perfect addition. Or you can keep it plant-protein powered and hold off on the cheese. And don’t be shy with sauces – I prefer Cholula or Tenayo Salsa to top my bowl. No plans for National Taco Day? Now you do.
- 1 cup quinoa
- 1 tablespoon olive oil
- 1 red, orange and green bell peppers each, de-seeded and sliced
- ½ tsp cumin
- ½ tsp cayenne powder
- 1 cup black beans, cooked from dry or canned
- 8 cups Iceberg or romaine lettuce, shredded (about 1 head)
- 1 avocado
- ¼ cup shredded cheddar, Monterrey, and Jack cheese mix (optional)
- Cook quinoa, per package instructions. Keep warm and set aside.
- In a medium frying pan, heat olive oil over medium heat.
- Add sliced peppers, cumin and cayenne powder, and cook until caramelized, about 5-7 minutes.
- Heat beans in a small saucepan on medium heat.
- Divide lettuce into four serving bowls, top with quinoa, beans, pepper, avocado and cheese (optional).