Taco Crunch Bowl Recipe

Posted by Shuntu Bryant on

The other night Mark (my husband) and I had taco crunch bowls. It was so delicious.  It really looks like it was packed to the brim with chips doesn't it? Actually I loaded it with a mess-ton of mixed greens. Making "bowls" are a really good way to get your veggies in. I got the idea to start making bowls from one of my favorite places to eat - Snack Lab in Bentonville, Arkansas. If you're ever in the area, check them out! They're awesome, and they've got really tasty and healthy foods!
For the bowl I made for dinner, I wanted it to feel like a hefty pile of nachos but  without all the chips and cheese (I just realized that I didn't use ANY cheese for this haha). So instead of chips being the first layer, I chose mixed greens. Eating mixed greens is a good way to get some vitamin K and Iron into your diet.
The next layer is a homemade cilantro-lime (brown) rice, which is just brown rice, a bit of cilantro, salt to taste, and a squirt or two of lime. I used my mortar and pestle to grind the salt and cilantro together before mixing it into the rice.
Then, I put seasoned, grass-fed beef on top of the rice. I used a mix of cumin, ancho chili powder, smoked paprika, onion powder, garlic powder, and salt to make the beef taste like it would for tacos.
After that layer, I added some Persian cucumbers, sliced grape tomatoes, and avocado. 
All of it was topped with my homemade avocado lime ranch dressing, some pickled jalapenos and a few crushed corn chips. Aaaaaaaand done!
Taco Crunch Bowl Recipe:
1 serving
  • 2 handfuls of mixed greens
  • 1/2 cup of cilantro-lime (brown) rice (around 10 mashed cilantro leaves, salt to taste, and a squirt or two of lime added to 1/2 cup of cooked brown rice.)
  • 1/2 cup of seasoned beef (flavored with 1/2 tsp each: cumin, ancho chili powder, smoked paprika, onion powder, garlic powder. Add salt to taste.)
  • 1 Persian cucumber, sliced into rounds
  • 4 grape tomatoes, sliced in half
  • 1/2 of an avocado, sliced (or put the whole avocado in; I ain't judgin'.)
  • *Avocado lime ranch dressing (recipe below)
  • As many pickled jalapenos as you want (wahahahahaha!)
  • 5 crushed up corn chips 

Place each of the above ingredients in a bowl, in order, starting with the mixed greens, working down the list. You can also add black beans and corn if you'd like.
That's it... enjoy! :D haha

Avocado Lime Ranch Dressing

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 ripe avocado
  • salt and pepper (to taste)
  • 1/2 tsp each: dill, onion powder, garlic powder, chives. The following seasonings are optional: 1/2 tsp each: tarragon, parsely, oregano (I like extra herbs in my dressing.) 
  • about 1/4 c of milk of choice (Start with 1/4 cup milk and add more as needed.)

Use a blender to combine all ingredients together. Store in a Mason jar in the refrigerator for about 1.5 weeks to 2 weeks.

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