Taco Bowls are jam packed with Mexican flavors and abundance of nutritious ingredients so say hello to a perfectly delicious, healthy weeknight dinner! You get all the things you love about in a classic taco in a protein rich and veggie packed deconstructed bowl form.

Tacos Bowls on Repeat

These are so good in fact that I made them twice this week, then when I was at the store I grabbed more cauliflower rice so I could make the again this coming week.

Slightly obsessed.

It’s pretty much just a bowl full of veggies with lean protein so you can’t go wrong here. Plus it’s super filling.

Shortcuts with This Layered Taco Recipe

  • The base of these bowls are pre-cut frozen cauliflower “rice” you can find the cauli rice in the freezer section of most grocery stores.
  • Go for pre-shredded cheese. Saves time and less clean up.
  • You can also use store-bought pico de gallo found in the produce section of many grocery stores.

Ingredients for This Recipe

  • Olive oil
  • Garlic
  • Ground turkey
  • Spices including chili powder, cumin, cayenne pepper, salt and pepper
  • Low-sodium chicken broth
  • Tomato sauce
  • Frozen cauliflower rice
  • Frozen corn
  • Shredded mexican cheese
  • Pico de gallo
  • Avocado
  • Fresh cilantro and lime

Scroll below for printable recipe.

How to Make Taco Bowls

  • Heat olive oil in a 12-inch non-stick skillet over medium-high heat.
  • Add garlic and saute 10 seconds, then add turkey and season lightly with salt and pepper (about 1/4 tsp each add more at the end as desired).
  • Cook, turning and breaking up turkey occasionally, until cooked through, 5 – 6 minutes.
  • Add in chili powder, cumin and cayenne pepper and cook 20 seconds longer, while tossing.
  • Pour in chicken broth and tomato sauce, bring to a simmer then reduce heat to low and let simmer until sauce has reduced, about 3 – 5 minutes.
  • To assemble bowls divide rice cauliflower among bowls, top with turkey mixture, corn, cheese, avocados, pico, cilantro and serve with limes for spritzing.

Can Regular Rice Be Used?

Believe it or not we tried these with both cauliflower rice and brown rice and the cauliflower rice won but you can definitely use white or brown rice if that’s what you have on hand.

More Recipes You Might Like

  • Vegetarian Vegetable Chili
  • Homemade Enchilada Sauce
  • Fresh and Easy Salsa

5 from 6 votes Review Recipe

Taco Bowls

Hello to a new favorite weeknight dinner! These Taco Bowls are jam packed with Mexican flavors and abundance of nutritious ingredients. A dinner that tastes amazing that you can feel great about eating!

Servings: 4

Prep20 minutesCook15 minutesReady in: 35 minutes

IngredientsTaco filling1 Tbsp olive oil2 garlic cloves, minced (2 tsp)1 lb 93% lean ground turkeySalt and freshly ground black pepper1 Tbsp chili powder (preferrably 1/2 Tbsp regular 1/2 Tbsp ancho chili powder)1 1/2 tsp ground cumin1/8 tsp cayenne pepper (optional)1/2 cup low-sodium chicken broth1/2 cup tomato sauceFor bowls2 (12 oz) bags riced cauliflower, cooked according to package instructions1 cup frozen corn, cooked according to package instructions (optional)3/4 cup shredded Mexican blend cheese1 cup homemade* or store-bought pico de gallo1 avocado, slicedFresh cilantro and lime slices, (optional)

InstructionsHeat olive oil in a 12-inch non-stick skillet over medium-high heat.Add garlic and saute 10 seconds, then add turkey and season lightly with salt and pepper (about 1/4 tsp each add more at the end as desired). Cook, turning and breaking up turkey occasionally, until cooked through, 5 - 6 minutes. Add in chili powder, cumin and cayenne pepper and cook 20 seconds longer, while tossing.Pour in chicken broth and tomato sauce, bring to a simmer then reduce heat to low and let simmer until sauce has reduced, about 3 - 5 minutes. To assemble bowls divide rice cauliflower among bowls, top with turkey mixture, corn, cheese, avocados, pico, cilantro and serve with limes for spritzing. *For homemade pico de gallo, in a bowl toss together 3 diced Roma tomatoes, 1/4 cup diced yellow onion, 1 small minced garlic clove, 2 Tbsp minced cilantro, 1 Tbsp lime juice and season with salt and pepper to taste.Recipe source: Cooking Classy

Nutrition Facts Taco Bowls

	Amount Per Serving

Calories 481 Calories from Fat 243

% Daily Value*

Fat 27g42%Saturated Fat 7g44%Cholesterol 103mg34%Sodium 942mg41%Potassium 1497mg43%Carbohydrates 30g10%Fiber 10g42%Sugar 7g8%Protein 30g60% Vitamin A 1355IU27%Vitamin C 93.8mg114%Calcium 245mg25%Iron 4.2mg23% * Percent Daily Values are based on a 2000 calorie diet.

Nutrition values are estimates only. See full disclaimer here.

Course: Main CourseCuisine: Tex-MexKeyword: Taco Bowls Author: Jaclyn

5 from 6 votes

Review Recipe

Nutrition Facts Taco Bowls

	Amount Per Serving

Calories 481 Calories from Fat 243

% Daily Value*

Fat 27g42%Saturated Fat 7g44%Cholesterol 103mg34%Sodium 942mg41%Potassium 1497mg43%Carbohydrates 30g10%Fiber 10g42%Sugar 7g8%Protein 30g60% Vitamin A 1355IU27%Vitamin C 93.8mg114%Calcium 245mg25%Iron 4.2mg23% * Percent Daily Values are based on a 2000 calorie diet.

Nutrition values are estimates only. See full disclaimer here.

Nutrition Facts

Taco Bowls

	Amount Per Serving

Calories 481 Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 7g44%

Cholesterol 103mg34%

Sodium 942mg41%

Potassium 1497mg43%

Carbohydrates 30g10%

Fiber 10g42%

Sugar 7g8%

Protein 30g60%

Vitamin A 1355IU27%

Vitamin C 93.8mg114%

Calcium 245mg25%

Iron 4.2mg23%

  • Percent Daily Values are based on a 2000 calorie diet.

Course: Main CourseCuisine: Tex-MexKeyword: Taco Bowls

Author: Jaclyn