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How to Make Craveable, Healthy Taco Bowls in 20 Minutes

These healthy taco bowls make a large, nutrient-packed portion to satisfy your taco cravings without compromising your goals.

These healthy taco bowls make a large, nutrient-packed portion to satisfy your taco cravings without compromising your goals.

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The Secret to Healthy Tacos…

There are few foods I crave more than tacos, and I know many of you will relate! When I’m helping patients transform their eating habits to become healthier, finding substitutes for tacos always seems to be a topic of discussion.

When it comes to maximizing the portion sizes you’re eating while still meeting your nutritional targets (calories or macros), volume is key. In other words, you’re trying to eat as much nutrient-dense food as you can while staying within your calorie target that leads to weight loss or giving your body the most health benefits possible at each meal.

There’s no better way to maximize volume than packing low-calorie, micronutrient-rich vegetables into your meal.

And this recipe packs in fajita-style veggies in a major way, so you can enjoy a large, delicious taco bowl portion for 426 calories, after adding all the toppings!

Healthy Taco Bowls Recipe

If you haven’t already read my post about the importance of healthy meal prep, then take a moment to check that out first. It will provide you with the inspiration you need to spend just 20 minutes cooking this delicious recipe in order to have lunch or dinner ready for the entire week!

This recipe makes 8 servings, so it can easily serve as your lunch all week long, or as a healthy dinner (with leftovers!) if you’re cooking for your family or friends.

Step One: Chop the Veggies!

Using a kitchen knife, dice 4 bell peppers (I usually use 2 red and 2 orange/yellow) and 1 white onion. Place into a large glass bowl and set aside.

Step Two: Prepare the Spice Blend

My favorite taco spice blend is from AllRecipes– just mix these spices together in a small bowl: 1 Tbsp chili powder, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp red pepper flakes, 1/4 tsp dried oregano, 1/2 tsp paprika, 1 1/2 tsp ground cumin, 1 tsp salt, and 1 tsp black pepper.

If you don’t yet have a good collection of spices, check out this organic spice collection and my other recommendations for must-have healthy pantry staples!

Step Three: Cooking Made Easy!

Heat two non-stick pans with avocado oil spray over medium heat. You can cook with both at the same time. Here’s what to do:

In pan #1: add 2 lbs of ground chicken (preferably organic) + all of the spice blend. I usually throw in a spoonful of minced garlic as well. Mix the chicken around until it is cooked. Once it is cooked, cover and remove from heat.

In pan #2: add in all the veggies, cover, and cook until soft (usually 10-15 minutes). If you like your food to be extra flavorful, sprinkle some chili powder, garlic powder, onion powder, paprika, and cumin on the veggies before covering it. Just 1 tsp of each will do the trick.

Combine the two pans at the end mix the seasoned ground chicken and veggies together.

Step Four: Serve!

To serve, add 3/4 cup of the chicken and veggie mix to a bowl and add 1/2 cup black beans.

The nutrition facts (including the beans) are: 311 calories, 12g fat, 25g carbohydrates, 9g fiber, 5g sugar, and 30g protein.

I personally add 1/4 of a medium avocado (+60 calories) and 1/8 cup of shredded Mexican blend cheese (+55 calories) to mine for a total of just 426 calories!

This is a large, filling portion and is packed with flavor from all the tasty spices. This is an option for healthy meal prep that I know you’ll keep coming back to (I certainly do!).

Dr. Schulte’s Summary

One of the best ways to make your calorie target (or nutrition goals) stretch as far as possible is to focus on eating foods that are nutrient dense, while also being lower in calories. Adding veggies to your favorite dishes is a perfect way to achieve this! Today’s chicken taco recipe incorporates many vegetables to create a large, satisfying portion size. After topping the chicken and veggies with black beans, avocado, and shredded cheese, this meal is just 426 calories!

Remember, if you’re looking for the highest quality grass-fed, pasture-raised meats that have NO antibiotics or hormones, please consider checking out Crowd Cow. You will never be questioning what is in the meat you’re eating. I can’t recommend them strongly enough!

Crowd Cow has kindly offered my audience $100 off across their first three orders + free shipping. This is a great opportunity to experience the highest quality ingredients, and now you have the perfect recipe to use them in. Just click the link below!

What are your favorite taco bowl toppings?

Click here to get my free guide that outlines the first three specific steps you should take ASAP to kickstart your weight loss journey!

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Disclaimer: all opinions are my own and are not affiliated with my employers. Please seek medical guidance before pursuing weight loss or making significant changes to the way you eat or your physical activity routine.

This is an affiliate post in partnership with Crowd Cow, where I may receive commision for products purchased through the links in this post. This post has not been written in collaboration with Crowd Cow- all words are my own.

2 replies on “How to Make Craveable, Healthy Taco Bowls in 20 Minutes”

First of all, I like that you use red and yellow peppers.  A meal that is colorful and pleasing to the eye feels more satisfying to the body.  When someone is attempting to eat healthier, it’s important to eat tasty, satisfying meals and be able to incorporate their favorite flavors into those meals.  This one looks delightful and I can’t wait to try it!

That’s exactly right! I appreciate that you focus on taste and satisfaction when picking out healthy meals to eat!

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