Taco Buddha Bowl with Creamy Chipotle Sauce and Taco Shell Bowl
This taco buddha bowl is a fun easy meal you can make that will satisfy everyone in the house. Drizzle with a creamy chipotle sauce that you can make as spicy or as mild as you like.
For the CRUNCH
- 4 flour tortillas 10-inches
- 2 tbsp olive oil or cooking oil spray
For the GREENS
- 4 cups shredded iceberg lettuce
For the VEGGIES
- 1 large tomato diced
- 1/2 cup corn frozen or canned (drained)
- 1 large avocado sliced
For the PROTEIN
- 1 lb lean ground beef or ground turkey
- 1 can black beans drained (optional)
- 1 package low sodium taco seasoning mix
- 3/4 cup water
For the SAUCE
- 1/4 cup mayonnaise
- 1/4 cup sour cream or crema
- 1 chipotle pepper in adobo sauce ONE single pepper, not the entire can
- 1 clove garlic
- 1 tsp lime juice
- 1/4 tsp salt
Preheat the oven to 325ºF. Spray both sides of the tortilla with cooking spray. Snuggle the tortilla inside the bowl or mold, fluting the edges to make a "bowl" shape. Bake for 8 minutes, until golden brown. Let cool completely.
Brown the ground beef in a skillet over medium-high skillet. Drain fat. Stir in the seasoning mix and water. Bring to a boil. Reduce heat and simmer for 5 minutes, stirring occasionally.
For the sauce, combine all ingredients in a food processor and process until it has a smooth creamy consistency. Taste. adjust and add a little more adobo sauce or another pepper, if you would like it spicier.
To assemble this bowl, grab a taco shell bowl and add in a handful of lettuce. Next, add a couple scoops of veggies and taco meat then, drizzle with chipotle sauce and serve.
Calories: 510kcalCarbohydrates: 37gProtein: 28gFat: 29gSaturated Fat: 7gCholesterol: 76mgSodium: 1282mgPotassium: 923mgFiber: 8gSugar: 8gVitamin A: 1722IUVitamin C: 19mgCalcium: 87mgIron: 5mg