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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!
Course Main Course
Keyword gluten free, healthy dinner, taco salad
Prep Time 10 minutes
Cook Time 16 minutes
Servings 6 bowls
Author Danielle

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Top with cilantro lime dressing, instructions below!
  6. Finally, garnish with cilantro, pickled jalapeño, and lime juice, if desired.