Healthy Deconstructed Taco Bowls

This healthy taco bowl is a fresh, homemade take on a classic take-away favourite. Built as a generous, deconstructed bowl, it’s packed with protein and fibre-rich ingredients that help keep you fuller for longer. Instead of a standard taco that can feel light on fillings and leave you wanting more, this version is designed to be hearty, nourishing and satisfying!

For The Taco Meat

• 200g lean beef mince
• 200g can crushed tomatoes 
• ½ packet taco seasoning
• 1 tsp of extra virgin olive oil

For The Bowls 

• 1 packet Woolworths Macro Brown Rice, Quinoa & Chia Seeds with Garlic 
• 1 small cans of Edgell Snack Time Black Beans & Charred Corn 

For The Guacamole 

• ¼ small red onion, finely diced
• 1 medium avocado 
• Juice of 1 lime [½ for guacamole, ½ for serving] 

For The Salsa 

• 100g of cherry tomatoes, chopped 
• ¼ small red onion, finely diced 
• 2 tbsp of coriander, finely chopped
• 1 tsp of extra virgin olive oil
• Optional: touch of lime

Airfried Home-made Corn Chips [Airfryer, 8 minutes at 180 deg.] 

• 2 white corn tortillas 
• Light spray extra virgin olive oil 

Method: 

Prepare the guacamole

1. Whilst the taco meet continues to cook, prepare the guacamole by removing the flesh of the avocado and mashing it with the back of a fork in a small bowl

2. Add the red onion and half the lime juice.

3. Season lightly with salt, pepper and optional chilli flakes

Prepare the fresh salsa 

1. Combine the cherry tomatoes, red onion and coriander in a small bowl

2. Add a drizzle of extra virgin olive oil and stir gently

Start the taco meat

1. Heat 1 teaspoon of extra virgin olive oil in a large pan over medium heat.

2. Add the lean beef mince and cook until lightly browned, breaking it apart with a wooden spoon as you go

3. Stir in the taco seasoning to coat the mince evenly.

4. Pour in the crushed tomatoes and reduce to a simmer for 10–12 minutes.

Prepare the base components

1. Warm the brown rice, quinoa & chia seed mix according to packet instructions.

2. Drain and rinse the corn and/or black beans (unless using the Snack Time mix)

3. Optional: pat the corn dry with paper towel and lightly char in a small fry pan over medium heat

Make the air-fried corn chips

1. Slice each tortilla into 6 triangles

2. Lightly spray each side with olive oil

3. Airfry at 180°C for 8 minutes, shaking halfway
   
   

Assemble the bowls

Aim for a balanced plate [reference the plate model] 

1. Start with the warm rice/quinoa base.

2. Add the taco meat.

3. Top with corn and/or beans

4. Spoon over the fresh salsa.

5. Add a dollop of guacamole.

6. Finish with a few homemade corn chips, a squeeze of lime and extra coriander if you wish

In our ‘Better Bites’ Youtube episode we created additional servings of the meat using 500g of lean beef mince, 400g can of crushed tomatoes and 1 full packet of taco seasoning. 

Calories: 622 cal
Protein: 36g
Carbohydrates: 62g
Fibre: 12g

*Approximates