Southwest Taco Bowl

Ingredients

• 11 lb lean ground beef(450g)
• 21 cup dry quinoa or jasmine rice(185g)
• 31 tablespoon avocado oil(14g)
• 40.5 teaspoon kosher salt(3g)
• 51 tablespoon chili powder(7g)
• 61 teaspoon ground cumin(2g)
• 70.5 teaspoon smoked paprika(1g)
• 80.5 teaspoon garlic powder(1.5g)
• 90.25 teaspoon onion powder(0.7g)
• 101 can (15 oz) black beans, rinsed and drained(425g)
• 111 cup frozen corn, thawed or charred(140g)
• 121 cup cherry tomatoes, halved(150g)
• 131 large avocado, sliced(200g)
• 140.25 cup red onion, finely diced(40g)
• 150.25 cup fresh cilantro, chopped(4g)
• 161 teaspoon lemon zest (or lime zest)(2g)
• 171 tablespoon hemp hearts(10g)
• 180.5 teaspoon flaky sea salt(2g)

Instructions

1. 1Cook the quinoa or rice according to package directions. For a protein boost, use chicken bone broth instead of water. Once cooked, fluff with a fork and set aside.
2. 2Heat the avocado oil in a large skillet over medium-high heat. Add the ground beef and cook for 6–8 minutes, breaking it into small crumbles, until fully browned. Drain any excess grease.
3. 3Stir in the chili powder, cumin, smoked paprika, garlic powder, and onion powder. Add a splash of water (about 2 tablespoons) to help the spices coat the meat evenly and simmer for 2 minutes.
4. 4In a separate small skillet, sear the corn for 3–4 minutes until it gets charred spots.
5. 5In a small bowl, toss the black beans with the lemon zest and a pinch of salt.
6. 6Assemble the bowls by starting with a base of the warm grains.
7. 7Arrange the taco meat, black beans, charred corn, cherry tomatoes, and sliced avocado in sections across the top.
8. 8Garnish with the finely diced red onion, fresh cilantro, hemp hearts, and a final sprinkle of flaky sea salt.