You’ll want to make this Taco Salad Bowl all year round! Light yet hearty, this delicious and nutritious taco bowl is perfect for lunch or dinner. 

bowl with lettuce ground beef sweet potato crisps avocado cherry tomatoes cucumber onions and jalapeños next to small bowl with red sauce and lime wedges

Every Tuesday at dinnertime, my kids and our best friends sat down to a platter full of tempting taco ingredients. Our friends always managed to show up on Tuesdays, because it was truly a bit of a celebration. Not only did the platter include something for everyone, but I concocted a very special creamy taco sauce that everyone loved. Even back then, long before social media, I was making and serving Magic Elixirs.
 
My kids are grown now, and I have developed a high-protein, low-carb version of our Taco Tuesday platter in the form of a Taco Salad Bowl. It’s just as delicious and nutritious as the platter, and fantastic for lunch or dinner. It also happens to be low-carb, Whole30, and Paleo.

A Lovely Thought from Teri

What I love most about tacos is their infinite versatility. Whether you prefer a beef, chicken or fish taco–or even just rice and beans—there’s a version for you. And that’s true for a taco salad bowl too! Bowls are delightfully easy to make and great for meal prep. Simply have all your ingredients prepped, then assemble when you’re ready to eat! A taco salad bowl allows you to vary the ingredients and use different toppings to keep it feeling new and fresh each time you serve it. It’s wonderful how a few simple ingredients come together so spectacularly. 

taco salad bowl of sliced avocado radishes jalapeños cucumber cherry tomatoes ground beef sweet potato crisps and romaine


Highlight your Taco Salad Bowl with sauces and toppings that make each bowl unique! Magic Elixirs will level them up to extraordinary, whether you choose my Marinated Red Onions, my Creamy Chive Dressing, the simple creamy salsa that my kids enjoyed weekly—or all three! A taco salad bowl is not a lot of work for a dish this high in deliciousness.
 
You could also serve this bowl with cauliflower rice if you prefer. And to take it up a notch, you can top it with some crunchy Sweet Potato Crisps. The directions are included in the recipe below. Sweet Potato Crisps take some time, but they add a great bit of texture to a taco salad bowl.

Fresh vegetables and ingredients for healthy cooking, including sweet potatoes, radishes, cucumbers, tomatoes, avocados, lime, cilantro, salsa, seasonings, and olive oil.

Ingredients

  • Sweet Potatoes
  • Kosher Salt
  • Extra-virgin olive oil
  • Ground beef
  • Taco or Fajita Seasoning
  • Spanish Paprika
  • Baby Romaine
  • Store bought salsa
  • Mayonnaise
  • Avocados
  • Cucumbers
  • Cherry tomatoes
  • Radishes
  • Jalapeños
  • Marinated Red Onions
  • Cilantro
  • Lime wedges

How To Make This Recipe

Fresh ingredients for healthy tacos with seasoned ground beef, fresh vegetables, and toppings.

Preheat oven to 350F and prepare two parchment-lined baking dish.

Place the sweet potato slices evenly throughout the two baking sheets. Brush the sweet potato rounds with olive oil and sprinkle with salt.

Fresh sliced sweet potatoes with olive oil, salt, and baking ingredients on a baking sheet.
Roasted sweet potato slices on baking sheet, healthy side dish, vegan recipe ingredients.

Place the baking dishes in the oven and bake for 20 minutes then remove the baking sheets from the oven and flip the sweet potatoes. Return the baking sheets to the oven and bake for another 20 minutes or until the potatoes are crispy. Note: This may take more than 40 minutes, depending on the thickness of the potato, so watch them closely!

Make the Taco Salad Bowl

Raw ground beef with spices and oil for cooking.
Ground beef cooking in a skillet for healthy recipes with no crumbs left.

In a large pan, over medium heat, add 1 tablespoon of olive oil. Once the oil is hot, use your hands to crumble the ground beef into the pan in a single layer.

Seasoned ground beef in a skillet, ready for a delicious recipe.
Creamy beef chili cooked in a skillet with fresh toppings and lime wedges, perfect for a flavorful, hearty meal.
Seasoned ground beef in skillet, perfect for flavorful, easy no crumbs left recipes.

After 2 minutes, add the fajita seasoning and cook until the beef starts to brown slightly then add the paprika and, using a wooden spoon, begin to break the meat up into pieces. Flip the ground beef and continue to cook until deeply browned and delicious, about 8 to 10 minutes total. Remove and set aside.

Cream cheese and tomato sauce in food processor, ready for cooking or spreading.
Creamy chocolate smoothie in a blender, ready to enjoy.

In a food processor or blender, add your store bought salsa and mayo. Blend until fully combined and set aside.

taco salad Bowl with avocado sweet potato Crisps cherry tomatoes radishes cucumber jalapeño red onions ground beef and romain on a blue napkin with metal fork next to small bowl of creamy orange sauce and lime wedges

In each of 4 bowls, make a bed of greens and sprinkle some salt. Divide the beef, avocado, cucumber, tomatoes, radishes, and jalapeño slices among the bowls. Top each salad off with some marinated red onions and serve with chopped cilantro, creamy salsa, and lime wedges. Enjoy!

Variations

Like I said, one of the greatest things about making taco salad bowls is their versatility! You can basically make them with whatever you have in your fridge and pantry. This recipe would be equally delicious with ground chicken, pork, or turkey. Depending on your dietary restrictions you could add rice, cauliflower rice, or corn. If you don’t have time or wish to make the Sweet Potato Crisps you can just as easily buy sweet potato chips at your local grocery store or substitute them for tortilla chips, sliced bell peppers, or even jicama sticks for a delightful crunch!

For more inspiration, check out my Ultimate Taco Bowl, Epic Skirt Steak Taco Salad, Whole30 Chicken Taco Salad with Sizzlin’ Pollo Picante and Coconut-Lime Vinaigrette, or my Whole30 Shrimp Tacos with Avocado Crema.

Frequently Asked Questions

Can I add rice or beans?

Absolutely! Make a Taco Salad Bowl that works best for you. If you’re trying to keep a low carb diet, use cauliflower rice cooked but avoid beans if you’re doing Whole30 or Paleo.

What if I don’t make the sweet potatoes?

The sweet potatoes add a delightful crunchy texture, but totally not needed! You can make this dish without them or you can substitute them if you simply don’t have time to make them. You can buy sweet potato chips from your local grocery store or if you’re eating grains, you can add tortilla chips!

Can I make this ahead of time?

Definitely, this is a great dish to make ahead or to make for meal prep. You can make all of your components and keep them separate until you’re ready to serve, either later in the day or throughout the week. However, I do recommend chopping your cilantro, if using, before serving to ensure freshness!

If you make your own Taco Salad Bowl, be sure to review it below and let me know what you think! If you’re looking for more inspiration, sign up for our Friday Favorites newsletter, and follow along on Pinterest,  Instagram, and TikTok to join in all the fun!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
taco salad bowl with ground beef avocado sweet potato tomatoes cucumber jalapeño onions and radishes next to small bowl with sauce and lime

How To Make A Delicious Taco Salad Bowl

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Teri Turner
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Stovetop
  • Diet: Gluten Free
Print Recipe

Description

This Taco Salad Bowl is perfect for easy weeknight eating, meal prep, or an easy lunch to go!

Ingredients

1 tablespoon extra-virgin olive oil

1 pound ground beef

1 tablespoon Taco or Fajita Seasoning

3 teaspoons Spanish Paprika

Baby Romaine

Kosher Salt

Store bought salsa

½ cup mayonnaise

1 to 2 avocados, thinly sliced

½ cup thinly sliced cucumbers

1 cup cherry tomatoes, sliced in half

½ cup thinly slices radishes

1 to 2 jalapeños, sliced, optional

Marinated Red Onions

Cilantro, chopped for garnish

Lime wedges, to garnish

 

For the Sweet Potatoes Crisps (Optional)

2 Sweet potatoes, thinly sliced about 1/8 inch thick

2 tablespoons extra virgin olive oil

1 teaspoon kosher salt

Instructions

In a large pan, over medium heat, add 1 tablespoon of olive oil. Once the oil is hot, use your hands to crumble the ground beef into the pan in a single layer. After 2 minutes, add the fajita seasoning and cook until the beef starts to brown slightly. Add the paprika and, using a wooden spoon, begin to break the meat up into pieces. Flip and continue to cook until deeply browned and delicious, 8 to 10 minutes total. Remove and set aside.

 

In a food processor or blender, add ½ cup store bought salsa and ½ cup Whole30 Mayo. Blend until fully combined and set aside.

 

In each of 4 bowls, make a bed of greens and sprinkle some salt. Divide the beef, avocado, cucumber, tomatoes, radish, and jalapeño slices among the bowls. Top each salad off with some marinated red onions and serve with chopped cilantro, creamy salsa, and lime wedges. Enjoy!

 

Make the Sweet Potato Crisps

Preheat oven to 350F and prepare two parchment-lined baking dish.

 

Place the sweet potato slices evenly throughout the two baking sheets. On one of the baking sheets, brush 1 tablespoon of olive to coat completely and sprinkle ½ teaspoon of salt. Repeat this for the other baking dish.

 

Place the baking dishes in the oven and bake for 20 minutes. Remove from the oven and flip the potatoes. Bake for another 20 minutes or until the potatoes are crispy. Note: This may take more than 40 minutes, depending on the thickness of the potato, so watch them closely.