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Taco Salad Bowls with Creamy Cilantro-Lime Dressing

Servings: 4

Ingredients

  • 1-1/2 lbs lean ground beef turkey, or bison
  • 3 Tbsps homemade taco seasoning
  • 8 cups chopped romaine lettuce
  • 1 large avocado diced
  • 1 cup homemade pico de gallo
  • 1/2 cup freshly shredded cheese
  • 1 lime cut into wedges to serve
  • fresh cilantro leaves to serve

For the Dressing:

  • 1/2 cup Greek yogurt
  • juice and zest of 1 large lime
  • 2 Tbsps water to thin it up
  • 2 Tbsps avocado oil or extra virgin olive oil
  • 1 tsp garlic powder
  • 1 tsp sea salt
  • 1/2 tsp freshly ground pepper
  • a handful of fresh cilantro leaves

Instructions

  • Heat a large skillet over medium-high heat. Add in the ground meat and cook, breaking it up with a wooden spoon until no longer pink. Carefully drain and discard excess grease if necessary.
  • Sprinkle with your taco seasoning and continue to cook until cooked through. Set aside and allow it to cool.
  • Meanwhile, prepare your veggies for your bowls. Chop the lettuce and avocado then place equally in 4 separate bowls.
  • Add in the taco meat, pico de gallo, and shredded cheese evenly into each bowl.
  • Add sea salt and pepper, if desired.
  • To prepare your dressing, add the yogurt, lime juice & zest, water, oil, garlic powder, sea salt, pepper, and cilantro into a small food processor.
  • Process until smooth, then drizzle evenly over your bowls as desired.
  • Your bowls will stay well in sealed containers in the fridge for up to 4 days. If storing for meal prep then add your dressing and avocado immediately before serving.
  • Enjoy!