Love Tacos? Dig into this ultimate Taco Salad Bowl - seasoned ground beef, with lettuce, corn, black beans, avocado, roasted sweet potato, cheddar and tomatoes all tossed in an amazing creamy soured cream Taco Dressing.
Salads like this Taco Salad Bowl are my favourite - ones that I make at home, where I can control the ingredients while still keeping it delicious. Rarely do I order a salad when out and about, as usually the dressing they give you is high in calories, or the salad just doesn't do it for me. It has to have the right mixture of different things in my opinion.
Over the weekend we had a day out and I was stuck for choice on lunch in the area we were in. Subway was about the only convenient place to choose from, so I opted for one of their salads, knowing I could choose what goes on it. Sorry Subway, but your salad just did not do it for me. Very limited choice of what to pick to go into it, tiny bit of protein that tasted of nothing, far too much lettuce and I ended up leaving half of it. I've had one of their sandwiches in the past (pre-Slimming Eats days), and those were always pretty good, but the salad was Meh!!! I won't be hurrying to have one again.
It can be tough sometimes eating out when you are trying to be healthy and stick to plan. If I am well prepared I can check the area we are going first, or bring something with me. But the latter wasn't possible yesterday and I didn't get a chance to look what was around where we were going.
I was so hungry on the way home that I ended up grabbing a sushi tray from Trader Joes which I had for my dinner. Now, some of their sushi trays are amazing, and they all having the nutritional information on the box.
Trader Joes is one of my fav places to shop when we pop over to the US (I live close to the US border), I am not talking about jetting on a plane for a few hours lol. They don't sell lots of different branded items, it is mostly all their own stuff. (I'll be creating a list soon for those reading who live in the USA).
Traditionally Taco Salads are usually served with a Catalina dressing (which is a sweet and tangy dressing made using tomato ketchup, sugar, vinegar, paprika etc), but I prefer my Taco Style Soured Cream dressing whenever I make this Taco Salad Bowl. Plus you could easily use fat-free plain yoghurt instead of the soured cream.
You won't usually see a sweet potato in a Taco Salad, but I love roasted sweet potato and it's a great addition to this Taco Salad Bowl. If you want to increase the speed foods in this recipe, you could also swap out the sweet potato for butternut squash.
The avocado part is totally up to you, But avocado is super healthy and lovely and creamy, plus the calories are not quite as bad as you might think. Check out my post - Avocado and Slimming Eats.
What Swaps can I make to this Taco Salad Bowl?
TO MAKE THIS DELICIOUS Taco SALAD BOWL YOU WILL NEED THE FOLLOWING KITCHEN ITEMS:
- Santoku Knife (perfect knife for chopping veg)
All tossed together and ready to dig in and enjoy - a perfect Taco salad bowl - yummy!!!
Got some taco beef leftover? This is another great way to serve it - crisp lettuce, brown rice, taco beef, tomatoes, soured cream, cilantro and little cheddar from your Healthy Extra A. When reheating the taco beef, I recommend doing it in a frying pan and adding a little bit of stock, otherwise it will become too dry.
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- 455g/1lb of extra lean ground beef
- 1 small iceberg or romaine lettuce, chopped
- 16 cherry tomatoes, chopped
- 450g of sweet potato, peeled and cubed
- cooking oil spray
- 6 spring onions, chopped
- 1 can of black beans, drained
- 1 can of sweet corn, drained
- 4x30g/1oz of cheddar, grated
- 1 cup (240ml) of low fat soured cream (or use fat-free plain yoghurt to keep the dressing good)
- 4x40g/1.5oz of chopped avocado
- little juice of a lime
- sea salt
- for the taco seasoning:
- 1 tbs of chilli powder
- 1 tsp of paprika
- 1 tsp of ground cumin
- 1-2 tsp of sweetener
- 1tsp of salt
- 1 tsp of black pepper
- ½ tsp of oregano
- tiny pinch of cayenne
- pinch of smoked paprika (optional)
- ¼ tsp of garlic powder
- ¼ tsp of onion powder
- Reserve a ⅓ of the taco seasoning.
- Preheat oven to 200c/400f, add sweet potato to a baking tray lined with parchment paper. Season with salt and spray with cooking oil spray. Place in the oven and roast until softened and lightly golden (approx 30 mins).
- Spray a frying pan over a medium-high heat with cooking oil spray, add the ground beef and ⅔ of the taco seasoning. Fry until browned and cooked through.
- Add the soured-cream (or fat-free plain yoghurt if you are using that instead) to a bowl with the reserved ⅓ of taco seasoning and a little juice of a lime. Stir to combine fully. Taste to test and add a little more salt if needed.
- In 4 bowls add lettuce, sweet corn, black beans, cheddar, tomatoes, sweet potato, avocado and spring onion.
- Serve with the dressing.
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
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Nutrition InformationYield 4 Serving Size 1 serving
Amount Per Serving Calories 619Total Fat 21gSaturated Fat 8.7gCarbohydrates 63.7gFiber 15.2gSugar 15.7gProtein 45.1g