Creamy Avocado Ranch Taco Bowls

The foundation of the Creamy Avocado Ranch Taco Bowl can either be quinoa or brown rice, both of which offer a wealth of nutritional benefits. Quinoa, often hailed as a "superfood," is a complete protein, meaning it contains all nine essential amino acids that the body cannot produce on its own. Additionally, quinoa is rich in fiber, magnesium, and antioxidants, making it an excellent choice for promoting digestive health and reducing inflammation.

Creamy Avocado Ranch Taco Bowls

Discover the delicious and healthy world of Creamy Avocado Ranch Taco Bowls, a meal that is both customizable and packed with flavors. This vibrant dish combines a base of quinoa or brown rice with protein-rich black beans, sweet corn, and an array of fresh veggies like bell peppers and cherry tomatoes. Topped off with a creamy avocado ranch dressing, it’s a perfect choice for any occasion—casual dinners or gatherings with friends. Enjoy the satisfaction of a nutritious meal that accommodates various dietary preferences while being simple to prepare!

Print Recipe Pin Recipe

Ingredients

1 cup quinoa or brown rice

2 cups vegetable broth or water

1 can (15 oz) black beans, rinsed and drained

1 cup corn kernels (fresh, frozen, or canned)

1 red bell pepper, diced

1 ripe avocado, halved and pitted

1/2 cup cherry tomatoes, halved

1/4 cup red onion, finely diced

1 cup romaine lettuce, chopped

1/2 teaspoon ground cumin

1/2 teaspoon smoked paprika

Salt and freshly ground pepper, to taste

Fresh cilantro leaves, for garnish

For the Creamy Avocado Ranch Dressing:

1 ripe avocado

1/2 cup Greek yogurt (or sour cream)

1 tablespoon ranch seasoning mix

1 tablespoon fresh lime juice

Salt and freshly ground pepper, to taste

Water, as needed to achieve desired dressing consistency

Instructions

Cook the Base:

- In a medium saucepan, combine the quinoa (or brown rice) with the vegetable broth (or water).

- Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes (or until the quinoa is fluffy and all the liquid is absorbed).

- Afterward, remove from the heat and allow it to rest, covered, for an additional 5 minutes. Fluff with a fork before serving.

Prepare the Dressing:

- In a blender or food processor, add the ripe avocado, Greek yogurt, ranch seasoning mix, lime juice, along with a pinch of salt and pepper.

- Blend the ingredients until completely smooth. If the dressing is too thick, gradually add water until you reach your desired consistency. Set aside for later use.

Assemble the Bowls:

- Take your serving bowls and start with a generous layer of the cooked quinoa (or rice) as the base.

- Evenly distribute the rinsed black beans, corn kernels, diced red bell pepper, halved cherry tomatoes, and finely diced red onion over the quinoa.

Add Lettuce:

- Top off the bowl with a handful of fresh, chopped romaine lettuce for a crunchy texture.

Slice the Avocado:

- Carefully scoop the flesh out of the halved avocado and slice it into thin pieces. Arrange the avocado slices artistically on top of your taco bowls for an eye-catching presentation.

Drizzle with Dressing:

- Generously drizzle the creamy avocado ranch dressing over each assembled bowl, allowing the flavors to meld together.

Garnish:

- Finish by sprinkling freshly chopped cilantro leaves over the top of each bowl, enhancing flavor and color.

Serve:

- Enjoy the taco bowls immediately while everything is fresh and vibrant!

Prep Time: 15 mins | Total Time: 30 mins | Servings: 4

Presentation Tips: For a beautiful presentation, serve the bowls on a colorful platter and arrange extra lime wedges on the side. This not only enhances the visual appeal but also allows for an extra squeeze of lime over the dish for added freshness.