Taco Bowl
Taco Bowl - Colorful bowl happiness from the Tex-Mex kitchen. Photo: Beeke Hedder
Healthy, because
Even smarter
Nutritional values
Parsley not only makes a visual impact in dishes but also shines with carotenoids that can inhibit inflammation and have been linked to a reduced risk of cardiovascular disease.
For a vegetarian version of the taco bowl, you can replace the ground beef with either soy mince or a mixture of cooked lentils and finely chopped mushrooms. If you like cilantro, you can also use it instead of flat-leaf parsley. Mix this bowl up by using ground turkey or chicken in place of the beef.
(Percentage of daily recommendation)
| Calorie | 473 cal. | (23 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.2 g | (31 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 26.1 μg | (44 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 11.1 mg | (93 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 89 μg | (30 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 7.5 μg | (17 %) | ||
| Vitamin B₁₂ | 3.6 μg | (120 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 1,201 mg | (30 %) | ||
| Calcium | 203 mg | (20 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 5.8 mg | (73 %) | ||
| Saturated fatty acids | 14.6 g | |||
| Uric acid | 140 mg | |||
| Cholesterol | 80 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- ½ bunch parsley (or cilantro)
- 7 ozs Sour cream
- peppers
- salt
- 1 green Pepperoncini
- 2 heads romaine lettuce hearts
- 8 ozs Cherry tomatoes
- 1 organic lime
- 1 Avocado
- 1 Tbsp olive oil
- 10 ozs Ground beef
- 1 Tbsp Tomato paste
- 1 pinch Red pepper flakes
- ½ tsp ground Cumin
- 8 ozs Kidney beans (can; drained)
- 1 ¾ ozs Cheddar cheese
Kitchen utensils
Preparation steps
Wash parsley, shake dry, pluck leaves, chop one half, set aside remaining leaves. Mix sour cream with pepper and salt until smooth and fold in chopped parsley.
Clean and wash the peppers, lettuce, and tomatoes. Cut the peppers diagonally into slices. Remove stalk from lettuce heads and cut into strips. Halve or quarter tomatoes. Rinse lime, rub dry, and cut into quarters. Halve avocado, remove pit, scoop out flesh, and cut into slices.
Heat oil in a frying pan. Fry ground meat in oil over medium heat for 3 minutes. Add tomato paste, chili flakes, cumin, and salt, and fry for another 5 minutes.
Meanwhile, drain kidney beans, rinse in a colander and drain. Grate cheddar cheese.
Divide lettuce, tomatoes, avocado, meat, and beans among 4 bowls. Top each bowl with cheddar cheese, sour cream dip, remaining parsley, and hot peppers, and grind pepper on top.
