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Easy & Healthy Taco Salad
A bowl of greens filled with seasoned ground beef, roasted veggies, cheddar cheese, avocado, pickled red onions, & crunchy tortilla chips. It's finished with a bright, herbaceous cilantro lime dressing. It's delicious, easy, and packed with nutritious ingredients!
Prep Time 10 minutes
Cook Time 16 minutes
Servings 6 bowls
Ingredients
- 1 pound lean grass fed beef
- 1-3 tablespoons olive oil divided
- 1 packet taco seasoning I use Siete
- 1/4 cup water
- 1 teaspoon Worcestershire sauce
- 1 head broccoli broken into florets
- 1 large sweet potatoes cut into round
- Salt and pepper to taste
- 1 head romaine chopped
- 1 large avocado sliced
- 1 cup shard cheddar cheese
- 1/3 cup pickled red onion
- Tortilla chips I used Beanitos or Siete brands
- Cilantro for garnish
- Lime wedges for garnish
Dressing
- 1/2 cup greek yogurt
- 1/2 cup packed cilantro
- Juice of half a lime
- 1 teaspoon pickled jalapeño juice
- 1/2 teaspoon agave
- 1-2 garlic cloves
- Salt and pepper
- Water as needed
Instructions
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For the sauce, add all of the ingredients to a high powdered blender or small food processor and blend until very smooth. If not blending well, stir and add a touch of water.
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In a large skillet, heat a tablespoon of olive oil. Cook the ground beef until cooked through. Drain most of the fat. Add seasonings packet, Worcestershire sauce, and water and mix until combined.
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Meanwhile, on a large sheet pan, add broccoli florets and sweet potato rounds. Drizzle with olive oil until veggies fully covered and a pinch of salt and pepper and roast for about 18-22 minutes, or until golden brown, flipping halfway through.
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In, individual bowls (it will make 4-6 bowls), divide the lettuce, ground beef, an equal amount of veggies, shredded cheese, slices of avocado, pickled red onions, and tortilla chips.
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Top with cilantro lime dressing, instructions below!
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Finally, garnish with cilantro, pickled jalapeño, and lime juice, if desired.