Taco Salad Bowl

This Low Carb Taco Salad Bowl is a vibrant and satisfying dish that combines fresh vegetables with seasoned ground beef, topped with creamy avocado and cheese. Perfect for a quick lunch, it delivers bold flavors while keeping carbohydrates in check.

Ingredients

• Ground beef - 200 grams
• Olive oil - 1 tablespoon
• Taco seasoning - 1 tablespoon
• Romaine lettuce - 100 grams, chopped
• Cherry tomatoes - 100 grams, halved
• Red onion - 50 grams, thinly sliced
• Avocado - 1 medium, diced
• Cheddar cheese - 50 grams, shredded
• Sour cream - 2 tablespoons
• Fresh cilantro - a handful, chopped
• Lime - 1, cut into wedges
• Salt - to taste

Steps

1. Heat the olive oil in a skillet over medium heat.
2. Add the ground beef and cook until browned, breaking it apart with a spatula.
3. Stir in the taco seasoning and a splash of water, cooking for another 5 minutes until well combined.
4. While the beef is cooking, prepare the salad base by placing chopped romaine lettuce in two bowls.
5. Top the lettuce with halved cherry tomatoes, sliced red onion, diced avocado, and shredded cheddar cheese.
6. Once the beef is cooked, divide it equally over the salad bowls.
7. Add a dollop of sour cream on top and sprinkle with chopped cilantro.
8. Serve with lime wedges on the side for squeezing over the salad.

Nutrition

• Calories: 480
• Protein: 30 g
• Carbs: 12 g
• Fiber: 7 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 70 mg
• Total Fat: 35 g
• Saturated Fat: 12 g
• Unsaturated Fat: 20 g
• Water: 0.2 L

Health Benefits

• High in protein, which aids in muscle building and repair.
• Rich in healthy fats from avocado, promoting heart health.

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