As I mentioned last week, Ben and I have been looking for ways to healthify our daily lives and one of the easiest ways to do that is to sneak more vegetables into our meals (shocker!) We’re not talking serving dinner with a sidecar of steamed broccoli or plain mashed potatoes, which is what Ben requested to have with dinner last night (seriously just mashed, boiled potatoes with a splash of milk – no butter no seasoning, no thank you!) There are definitely more exciting ways to go about it.
A few weeks ago I read a comment on a friend’s Instagram post about how the person had made an “Egg Roll in a Bowl”. VEEEEERY IN-teresting, I thought! I love egg rolls but can’t eat ’em (wontons = gluten) but the thought of taking everything inside, which is actually very healthy, then adding it to a bowl, intrigued the heck out of me. The next night I got to work sauting bagged coleslaw mix with an Asian-inspired mixture of ginger, garlic, coconut aminos (giving it a whirl as a soy-free alternative to GF Tamari – still not 100% sold. Are you?) and sesame oil, then paired it with cooked rice and an Asian-marinated roasted pork tenderloin. Verdict? It was fabulous! The recipe still needs tweaking, but I’ll definitely share when it’s perfected.
My biggest takeaway from the Egg Roll in a Bowl recipe? Bagged coleslaw mix, which includes red and white cabbage, is *such* an easy way to add more cruciferous vegetables into your diet! In case you’re unfamiliar, cruciferous vegetables: white and red cabbage, brussels sprouts, cauliflower, kale, and yes – broccoli! – are all high in vitamin C (oranges, they’re comin’ for ya’!) and reduce inflammation in the body. Celiac Disease causes horrible inflammation so anytime I can easily start chipping away at that problem is an opportunity I’m going to take.
I started thinking about other recipes I could deconstruct then sneak some coleslaw into, and tacos immediately came to mind. Beef Taco Bowls are killing it in the healthy and delicious department!
Bonus: the recipe goes from fridge to table in the time it takes Lincoln to “water paint” one side of a wooden cutting board, aka 20 minutes.
Seriously, I could not be more thrilled with how these Beef Taco Bowls turned out. Lean ground beef is sauteed with bagged coleslaw mix (which is usually $.99 at my grocery store,) then seasoned with my easy homemade taco seasoning and a splash of stock or water. Piled into bowls then topped with a mountain of guacamole (avocados and limes are also superfoods for reducing inflammation!) a few Beanitos, and a spoonful of salsa, and dinner is served.
Healthy, easy, fast, flavorful – what more could you ask for?
Ok, ok, maybe you’re wondering what the coleslaw tastes like sauteed with ground beef. Awesome, in fact! Since it’s just lightly sauteed, then coleslaw keeps a nice deep crunch which mimics a corn tortilla – you’ll never miss it. The flavor is also very mild so the savory taco seasoning blend is what really shines. Basically if you like shredded lettuce on your tacos, then you’ll love this meal. And if you hate shredded lettuce on your tacos (me! Hot lettuce! Gross!) you will still love this meal!
Saute these bad boys up tonight then top with guacamole (just ripe avocados mashed with fresh garlic, lime juice, and salt,) and green onions like I did, adding shredded cheese, salsa, and sour cream, if you like!
Start by browning 1lb lean ground beef in a large skillet over medium-high heat with 1 chopped shallot or 1/2 onion, seasoning lightly with salt and pepper. If I don’t season my ground beef directly, in any meal, Ben will undoubtedly take a bite and ask, “did you season the meat?” YES I SEASONED THE FLIPPING MEAT. YOU ARE NOT ALLOWED TO ASK ME THAT QUESTION ANYMORE.
Anyway! Drain the beef if there’s a ton of extra fat (a little left is good,) then add 12oz coleslaw mix, about 3/4 of a 1lb bag.
Season again with a little salt, which will help the coleslaw soften, then saute until crisp-tender, 3-4 minutes.
Final step is to add 1 recipe homemade taco seasoning (you’ll never go back to packaged!) and 1/4 cup stock or water, then stir to combine.
Scoop the mixture into bowls, top with your favorites, then dig in!
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Beef Taco Bowls
Beef Taco Bowls are a quick and healthy gluten-free dinner recipe. Just 20 minutes from fridge to table!
- 1lb lean ground beef
- 1 shallot or 1/2 small onion, chopped
- salt and pepper
- 12oz coleslaw mix
- 1 recipe homemade taco seasoning (see notes for recipe)
- 1/4 cup chicken/beef broth or water
- Toppings/add-ins: guacamole, salsa, green onions, shredded cheese, tortilla chips, sour cream
- Brown ground beef with shallot or onion, and a dash of salt and pepper, in a large skillet over medium-high heat. Drain extra fat if necessary then return to the skillet. Add coleslaw mix, season lightly with salt and pepper, then saute until cabbage is tender, 3-4 minutes. Add taco seasoning and broth or water then mix to combine. Serve with toppings and add-ins.
- Click here for my homemade taco seasoning recipe >
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Tweak your traditional taco night and serve these healthy, tasty bowls instead. If you’ve got to have a shell or tortilla – no problem! Use the veggie-full mixture as upgraded taco meat. Hope you enjoy!