Taco Bowls with Avocado Crema
Taco bowls are my favorite go-to dinner for a lazy night. There are many different variations and ingredients to mix it up based on what you have on hand, but this is my favorite way to do it. I don’t often have the black bean noodles, so instead I use normal black beans – drained and rinsed.
I like to prep a lot of these things ahead of time so it is all ready to be thrown into a bowl at a whim! It makes for a great weeknight meal or you can double everything for a dinner party! You can make it buffet style where everyone makes their own taco bowls, or you can serve it up for everyone yourself. So many ingredients make it fun to have a line up of food on your counter, but sometimes that makes a mess.
The avocado crema is really the star of the show here. It is great on enchiladas, tacos, fish, taco bowls, you name it.
Servings: 3-4
I like to prep a lot of these things ahead of time so it is all ready to be thrown into a bowl at a whim! It makes for a great weeknight meal or you can double everything for a dinner party!
Taco Meat Ingredients:
-1 lb organic grass-fed ground meat (I used beef, but turkey or chicken would be good!)
-1 tbsp cumin
-1 tbsp chili powder
-1 tsp coriander powder (optional, but I think it brings such great flavor!)
-1/2 tsp cayenne
Avocado Crema Ingredients:
-1 avocado
-1/2 cup cilantro
-1 tbsp fresh lime juice
-1 tsp salt
-1 tsp hot sauce
-Dash of worcestershire sauce (optional)
-1/4 cup water (may need more depending on preference of consistency)
Accessory Items:
-Salsa
-Mexican Street Corn
-Grilled or roasted bell peppers and zucchini
-Green lettuce
-1-2 cups black bean pasta (I used Trader Joe’s brand) or simply black beans
-Tortilla chips
Instructions:
1. Cook the meat in a medium skillet on medium heat. Add in all of the spices about halfway through cooking. Adjust as needed once the meat is cooked. Set aside.
2. Cook the black bean pasta according to instructions while the meat is cooking.
3. Saute the bell peppers and zucchini on high heat in a cast iron to get that “fajita” style cooked veggies
4. Make your avocado crema sauce in either a food processor, blender, or with a stick blender. If you don’t have any of these things, it could be done with a whisk and some elbow grease – just be sure to chop your cilantro into tiny pieces!
5. Assemble your bowl however you’d like! Pour copious amounts of delicious avocado sauce all over and enjoy.
Taco Bowls with Avocado Crema
Ingredients
Taco Meat Ingredients
- 1 lb grass-fed ground beef
- 1 tbsp cumin
- 1 tbsp chili powder
- 1 tsp coriander powder optional
- 1/2 tsp cayenne
Avocado Crema Ingredients
- 1 haas avocado
- 1/2 cup cilantro
- 1 tbsp fresh lime juice
- 1 tsp salt
- 1 tsp hot sauce
- 1/4 cup water
Accessory Items:
- Salsa
- Mexican Street Corn
- Vegetables of choice
- Lettuce
- Black bean pasta or black beans
- Tortilla chips
Instructions
- Cook the meat in a medium skillet on medium heat. Add in all of the spices about halfway through cooking. Adjust as needed once the meat is cooked. Set aside.
- Cook the black bean pasta according to instructions while the meat is cooking, or drain the black beans and set aside.
- Saute the vegetables – I usually use bell peppers and zucchini on high heat in a cast iron to get that "fajita" style cooked veggies.
- Make your avocado crema sauce in either a food processor, blender, or with a stick blender. If you don't have any of these things, it could be done with a whisk and some elbow grease – just be sure to chop your cilantro into tiny pieces!
- Assemble your bowl however you'd like! Pour copious amounts of delicious avocado sauce all over and enjoy.