High Protein Taco Bowl
A colorful and filling taco bowl made with fluffy quinoa or brown rice, juicy black beans, shredded chicken, corn, avocado, and a tangy Greek yogurt lime drizzle, perfect for meal prep or weeknight dinners.
Ingredients
Base Ingredients
- 1 cup cooked quinoa or brown rice Use whichever grain your family prefers.
- 1 can black beans, drained and rinsed Canned beans are convenient and economical.
- 1 cup cooked chicken or turkey, shredded Can be rotisserie or leftover grilled meat.
- 1 cup corn kernels (fresh or frozen) Thaw frozen corn quickly under warm water.
Toppings
- 1 avocado diced Adds creaminess and freshness.
- 1 cup cherry tomatoes, halved Regular tomatoes can be used if cherry is expensive.
- 1/2 cup Greek yogurt or sour cream Greek yogurt adds extra protein.
- 1/4 cup salsa Choose a flavor you enjoy.
- 1 lime juiced Fresh juice livens up the bowl.
- Fresh cilantro for garnish Optional, or substitute with green onion.
- to taste Salt and pepper Adjust according to personal preference.
Instructions
Preparation
- In a large bowl, combine the cooked quinoa or brown rice, black beans, and shredded chicken or turkey.
- Add corn, avocado, and cherry tomatoes. Toss gently to combine.
- In a small bowl, mix Greek yogurt or sour cream with lime juice and season with salt and pepper.
- Drizzle the yogurt mixture over the taco bowl.
- Garnish with fresh cilantro and additional salsa if desired.
- Serve immediately or meal prep by dividing into containers.
Notes
For meal prep, store the avocado and yogurt sauce separately to keep them fresh. Adjust lime and salt to taste for extra flavor.