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Taco Salad and Bowl

Course Dinner, Lunch
Keyword Meal Prep, Rice Krispie Treats,, Salad, Taco
Prep Time 30 minutes
Cook Time 30 minutes
Servings 5

Ingredients

Dressing

  • 2 tbsp lime juice
  • 2 tbsp olive oil extra virgin
  • 1/2 tsp sea salt
  • 1/4 tsp cayenne pepper
  • 1 avocado
  • 1/4 cup water

Salad

  • 4 cups romaine lettuce chopped or torn
  • 1/2 cup cherry tomatoes halved
  • 1/2 cup cilantro leaves chopped
  • 1 avocado diced
  • 2 tbsp lime juice

Rice Bowl

  • 1 cup arborio rice
  • 2 cups water
  • 2 tbsp lime juice
  • 1 tsp salt
  • 3 tbsp cilantro leaves chopped
  • 2 tsp vegetable oil divided

Optional toppings

  • 2 tbsp queso fresco crumbled
  • 2 tbsp raw pumpkin seeds toasted
  • 15 oz black beans rinsed and dried
  • 1 lb cooked ground chicken with taco seasoning
  • 2 Corn tortillas

Instructions

Corn Tortillas

  1. Preheat oven to 350 degrees. Place tortillas on a rimmed baking sheet and place in oven. Bake for 10 minutes until the tortillas are crispy. Remove from oven. Let it cool down and break up the tortillas. Set aside.

Dressing

  1. Mix all ingredients in a blender. Set aside.

Salad

  1. Toss ingredients together.

  2. Serve with dressing and optional toppings.

Rice Bowl

  1. Pour rice, water, salt and 1 tsp of vegetable oil into a pot and bring to a boil.

  2. Once the majority of water evaporates, reduce heat to low. Cover the rice and let it simmer until almost all of the water is absorbed.

  3. Remove from heat and fluff the rice.

  4. Toss in cilantro, lime juice and 1 tsp of oil.

  5. Serve with optional toppings.