Description
Low-Carb Protein Taco Salad Bowl is a fresh, filling meal packed with seasoned ground protein, crisp vegetables, and a creamy dressing—delivering bold taco flavors without the extra carbs.
Ingredients
- 1 lb lean ground chicken or ground beef
- 1 tablespoon olive oil
- 1 tablespoon taco seasoning (low-sodium)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 4 cups chopped romaine lettuce
- 1 cup cherry tomatoes, halved
- 1/2 cup diced cucumber
- 1/2 cup diced avocado
- 1/4 cup shredded cheddar cheese
- 2 tablespoons sliced black olives
- 1/4 cup plain Greek yogurt or sour cream
- 1 tablespoon lime juice
- Salt and black pepper to taste
Instructions
- Heat olive oil in a skillet over medium heat.
- Add ground chicken or beef and cook until browned, breaking it apart as it cooks.
- Stir in taco seasoning, garlic powder, cumin, salt, and pepper; cook for 2–3 minutes until well combined.
- Remove from heat and set aside.
- In a small bowl, mix Greek yogurt (or sour cream) with lime juice to make the dressing.
- Assemble bowls with romaine lettuce as the base.
- Top with cooked taco protein, tomatoes, cucumber, avocado, cheddar cheese, and black olives.
- Drizzle with the lime yogurt dressing and serve immediately.
Notes
- Swap ground turkey for an even leaner option.
- Add jalapeños if you like extra heat.
- Keep avocado portions moderate to maintain low-carb balance.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican-Inspired