Gluten-Free Taco Bowl
Savor the vibrant flavors of a Gluten-Free Taco Bowl, a hearty and satisfying meal perfect for taco nights or quick, wholesome lunches. This easy-to-make recipe features seasoned ground beef or turkey spiced to perfection with chili powder, cumin, and paprika, layered over a base of fluffy gluten-free rice. Each bowl comes alive with fresh toppings, including black beans, juicy cherry tomatoes, crisp shredded lettuce, creamy avocado, and a zesty lime wedge. Finished with optional shredded cheddar and a sprinkle of cilantro, this customizable dish is naturally gluten-free and packed with protein, nutrients, and bold Tex-Mex flavors. With just 15 minutes of prep time and loaded with wholesome ingredients, this taco bowl is a flavorful and family-friendly favorite!
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Recipe Information
Ingredients
- 1 lb Ground beef or turkey
- 1 tbsp Olive oil
- 1 tsp Chili powder
- 1 tsp Ground cumin
- 0.5 tsp Paprika
- 0.5 tsp Garlic powder
- 0.5 tsp Onion powder
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 2 cups Cooked white or brown rice (gluten-free certified)
- 1 cup Black beans (canned, drained and rinsed)
- 1 cup Cherry tomatoes (halved)
- 1 cup Shredded lettuce
- 0.5 cup Shredded cheddar cheese (optional, ensure gluten-free)
- 0.5 cup Salsa
- 1 whole Avocado (sliced or diced)
- 2 tbsp Fresh cilantro (chopped, optional)
- 1 whole Lime (cut into wedges)
Instructions
Heat a large skillet over medium heat and add the olive oil.
Once the oil is hot, add the ground beef or turkey and cook, breaking it apart with a spatula, until browned and fully cooked, about 7-8 minutes.
Drain any excess grease from the skillet, then return it to the heat.
Add chili powder, ground cumin, paprika, garlic powder, onion powder, salt, and black pepper to the cooked meat. Stir to coat the meat evenly with the seasoning. Cook for another 2-3 minutes to allow flavors to develop.
While the meat is cooking, prepare the taco bowl base by placing 1/2 cup of cooked rice in each serving bowl.
Top the rice with a portion of the seasoned meat mixture, followed by black beans, cherry tomatoes, shredded lettuce, and shredded cheddar cheese (if using).
Add avocado slices, a spoonful of salsa, and a sprinkle of fresh cilantro to each bowl.
Serve the taco bowls with a wedge of lime on the side for squeezing over the top and enjoy!
Nutrition Facts
Calories |
2586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.0 g | 200% | |
| Saturated Fat | 55.3 g | 276% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 423 mg | 141% | |
| Sodium | 3286 mg | 143% | |
| Total Carbohydrate | 183.0 g | 67% | |
| Dietary Fiber | 40.0 g | 143% | |
| Total Sugars | 12.6 g | ||
| Protein | 124.2 g | 248% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 750 mg | 58% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 3932 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
