Healthy Taco Salad

Tacos Tacos Tacos! When we're not sure what to put on the menu for meal planning, tacos are always our go-to. These taco bowls last for two nights, and I get pumped when we have leftovers because it means I don't have to cook! They're super easy to throw together too--so even when you DO cook, it's a quick meal.



Taco Salad Bowls, Serves 4 

Ingredients

• 8 Cups, Hearts of Romaine Lettuce, chopped, divided use
• 1 lb Lean Ground Turkey
• 2 Tbsp Homemade, or Low-Sodium Taco Seasoning 
• 1 Bag Frozen Cauliflower Rice 
• 2 Cups, Grape Tomatoes, halved, divided use
• 1 Cup Pico De Gallo, divided use 
• 1/2 Cup 0% greek yogurt, divided use 
• 1/2 cup plantain chips, crushed (optional)
• Chopped fresh cilantro (optional) 

Instructions

• Brown ground turkey in a large skillet
• Add homemade taco seasoning (or packaged seasoning) and 1/4 cup water, reduce heat to medium/low
• Add 1 bag of frozen cauliflower rice
• Cook, uncovered, until heated through, about 7-8 minutes 
• Place two cups of chopped romaine on the bottom of your serving bowls
• Spoon in 1 cup of the taco mixture 
• Top with 1/4 cup grape tomatoes, 1/4 cup pico de gallo, 2 tbsp greek yogurt, and 2 tbsp plantain chips on top.
• Add chopped cilantro if desired

As you may have noticed, this taco salad skips the traditional crispy shell bowl and loads up on romaine and sliced grape tomatoes. Instead of rice, caulirice is used as a substitute, meaning that these taco bowls are truly veggies most! I promise, you won't even miss the rice or the crispy shell. You'll see...