Description
This Taco Rice Poke Bowl combines seasoned ground beef, black beans, and fresh avocado over a bed of tender white rice. A fusion of taco and poke bowl flavors, it’s a satisfying weeknight meal that’s quick to prepare and packed with bold, smoky, and savory notes.
Ingredients
White rice (uncooked)
1 cup
Olive oil
1 tbsp
Onion (chopped)
⅓ cup
Jalapeño (optional)
1 small
Garlic cloves (chopped)
3
Lean ground beef
1 lb
Black beans (15 oz can)
1 can
Tomato paste
1 tbsp
Salt and pepper
½ tsp each
Cumin
1 tsp
Chili powder
1 tsp
Paprika
½ tsp
Dried oregano
½ tsp
Garlic powder
1 tsp
Avocado, mashed
1
Cilantro, chopped
2 tbsp
Lime wedges (optional)
4
Lettuce (shredded, optional)
¼ cup
Bell pepper, sliced (optional)
¼ cup
Instructions
Cook the rice according to package instructions.
Heat olive oil in a large skillet over medium heat.
Add chopped onion and sauté for 3–4 minutes until softened.
Add jalapeño (if using) and cook for 2 minutes.
Add garlic and chili powder, sauté for 1 minute.
Add ground beef, breaking it into small pieces with a spatula. Cook until browned and no pink remains.
Stir in cumin, paprika, oregano, and garlic powder. Mix well to incorporate.
Add black beans (drained and rinsed), tomato paste, salt, and pepper. Cook for 5 minutes to develop flavor.
To serve, divide cooked rice into bowls. Top with the beef mixture, mashed avocado, cilantro, and optional lettuce, bell pepper, or lime wedges.
Notes
Use brown rice for a healthier option, but increase the cooking time accordingly.
For a lighter version, substitute ground turkey or chicken.
Feel free to add corn, olives, or salsa if desired.
Leftovers can be refrigerated for up to 2 days.
- Prep Time: 10
- Cook Time: 25
- Category: Dinner
- Method: Stovetop/Sautéing
- Cuisine: Mexican-American Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 60mg