Taco Bowl

I love a good bowl piled with a lot of veggies and some good protein. It’s an easy way to use up what you have in the refrigerator from the week prior. You can put just about anything together and call it a meal. Today, I needed to use up some extra taco meat from the week, so I decided to make this delicious and nutritious taco bowl.

I always have some kind of greens in my refrigerator. Today, I had some romaine hearts that needed to be used, so I chopped one up for the base of this taco bowl. I had made tacos earlier in the week using ground elk, so I added that for my protein. Tomatoes and onion are also staples in my house, so I added those as well. I needed to use up my chipotle sauce and blender salsa that I made the other day, and you can’t have a taco bowl without a little salsa and a great sauce. The bite of some pickled jalapeños and the brininess of black olives completed this taco bowl. And you can’t forget a little crunch. Check out this recipe for my homemade tortilla chips. I chose to have the chips as my carb, but you can also add rice to this bowl to make it a little more hearty.

This post is about this taco bowl, but you can really make a bowl or a salad out of anything! Just keep adding veggies, a protein and some kind of great sauce, and you can never go wrong!

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