Southwestern Quinoa Taco Bowls 🌮

Tacos are literally my favorite. You know it, I know it, everyone knows it. I decided to make a quick and easy recipe to satisfy that taco crazy with no excess carbs, lots of protein and tons of flavor. Plus, it’s a quick lunch or dinner. I hope you give it a try!

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Ingredients:

1/2 cup non-dairy sour cream

2-3 Tbsp chipotles in adobo (adjust according to heat preferences)

2 Tbsp non dairy milk

1 tsp vinegar

Salt and pepper to taste

2 cloves garlic

1 cup quinoa

1 3/4 cup water

1 onion, chopped

1 lb ground chicken breast

1 Tbsp chipotles in adobo

Handful of cherry tomato’s, halved

Corn

Guacamole

Beans

Tortilla chips

Lime

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Directions:

Place your sour cream, chipotles, milk, vinegar, salt, pepper and garlic in a bowl. Use an immersion blender to combine together. Pop into the fridge while you prepare the rest of dinner.

Place your quinoa and water in a pot. Bring to a boil. Cover and immediately lower the flame to simmer. DO NOT TOUCH FOR 20 MINUTES. Uncover, fluff with a fork.

In a frying pan, heat a little olive oil and sauté your onions until soft and golden brown, ~5-6 minutes. Add in your chicken and break it up. Add your salt and pepper, and chipotles in adobo. Finish cooking and remove from heat.

To prepare the bowls:

Place quinoa in the bottom. Top with your chicken, tomato’s, corn, guacamole, and beans. Drizzle the ranch over the top. Crush tortilla chips on top and squeeze some lime. Enjoy!