Tacos definitely make our top-five favorite foods list. But since they come in such tiny portions at restaurants, we like to host our own taco nights where we make the rules—and that means massive taco bowls. Whether you’re a tofu-hating vegan, gluten-free (but still in the mood for carbs), or down for whatever meat is on the table, one of these nine taco bowls was made for you. Pass the salsa and guac, please.
Let ground beef cozy up to hummus, brown rice, and kale to make this superfood taco bowl. When dinner is half burrito-half salad in one bowl, you know you’ve made the right choice.
This isn’t the tofu you pushed around your plate as a kid: Smothered in a spicy chipotle poblano sofrito sauce, this version of the vegan protein is one you won't turn your nose up at.
The riff on a classic fish taco swaps the batter for blackened seasoning and the deep-fry for a simple pan sear, yet there’s no loss of flavor. Cover the bowl with cheesy avocado-lime sauce or simply squeeze lime and slice up an avo—you can't go wrong.
You won’t miss the meat in these quinoa tacos—the protein-rich grain tossed with taco seasoning tastes just as good as beef. We love pairing the texture of quinoa with black beans, red onion, and avocado.
Forget ground beef: Draw out more flavor with this cilantro-marinated skirt steak. Pile the bowl with quinoa and soft peppers and onions for the complete GF fajita experience.
Ditch the bowl—or at least, your original concept of a bowl. This turkey taco sits inside a spaghetti squash. A slow-roasted squash filled with taco fixin’s and fresh pico de gallo make this the dinner you’ll crave all week.
Change up the concept of a noodle bowl with this sweet potato taco twist. Spiralize a sweet potato into noodles and cover with spicy black beans, ground beef, and a creamy avocado-Greek yogurt sauce on top.
Bring one of these super-simple shrimp taco bowls for lunch tomorrow and prepare to be the envy of the office kitchen. Serve as is or over a pile of leafy greens.