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Before my husband and I started dating, he ate chipotle everyday. And when I say everyday.. I mean, EVERY single day! The chipotle employees by his office knew him and his order by heart. Ya, it was pretty bad. So when things between us got more serious, I urged him to quit his chipotle habit and enjoy homemade tacos bowls instead!

Now, for the last 3 years, these ground beef taco bowls have been a staple in our weekly dinner rotation. These, along with my healthy teriyaki chicken and rice bowls and my blackened salmon and coconut rice bowls (SO GOOD!). We love any meal in a bowl. Can you tell?? We also require lots of protein (my husband’s chipotle order included “double protein”), and LOTS of flavor. These ground beef taco bowls with cilantro lime cream check all those boxes!

taco bowls with cilantro lime crema on top and chips on the side.

What You’ll Need to Make These Taco Bowls

Cilantro: Fresh cilantro adds a pop of color and fresh flavor to both the cilantro lime rice and crema, enhancing the overall taste of the dish! If you don’t like cilantro, feel free to leave it out of this recipe altogether. But, if you’re like me, you can totally add extra fresh cilantro to suit your cravings.
Fresh Lime Juice: Use freshly squeezed lime juice to brighten up the cilantro lime rice and crema. It adds a refreshing zing that complements the savory components of the dish. And if you don’t have fresh limes, bottle lime juice works too.
Ground Beef: Choose lean ground beef for a healthier option. Browned to perfection and seasoned with taco seasoning, it forms the hearty base of these taco bowls. Or, if you prefer, use ground turkey instead!
Taco Seasoning: A packet of taco seasoning infuses the ground beef with rich, savory flavors and spices, taking these bowls to the next level!

Tips and Tricks

  • For extra flavor, char the frozen corn in the skillet until it’s tender and slightly charred. This adds a delicious smoky off-the-grill type flavor to the dish!
  • Allow the seasoned ground beef to simmer in the taco seasoning sauce for a few minutes. This helps the flavors meld together and creates a rich, saucy texture. YUM!
  • Get creative with your toppings! Add your favorite garnishes such as sliced avocado, diced tomatoes, or a dollop of guacamole to personalize your taco bowls.
overhead image of cilantro lime crema in a bowl prepped for taco bowls

Can You Meal Prep These Taco Bowls?

Of course you can! Prep these taco bowls ahead of time and divide everything except the cilantro lime crema between four large containers. Store the crema separately, then when ready to eat, reheat your bowls for 30 seconds in the microwave and drizzle the crema on top.

Adjust This Recipe to Your Dietary Needs

Make it Dairy-Free: To make this recipe dairy-free, simply replace the Greek yogurt in the cream with your favorite non-dairy Greek yogurt or non-dairy sour cream! I’ve used Kite Hill non-dairy sour cream to make this recipe and it turned out great.

Make it Vegan: For vegan taco bowls, take the dairy-free option above and swap out the ground beef for either a can of drained lentils, crumbled tofu, or finely chopped mushrooms. These are also great high protein vegan swaps!

Make it Paleo: Replace the white rice with cauliflower rice and substitute the Greek yogurt in the cilantro lime crema for 1/2 cup avocado oil mayonnaise instead.

Ground Beef Taco Bowls with Cilantro Lime Crema

5 from 1 vote
Recipe by Samantha Course: MainDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes
Total time

30

minutes

Fresh, flavorful, and fully loaded ground beef taco bowls with a cilantro lime crema! Ditch the takeout this week and make this delicious and healthy meal at home. Cilantro lime rice, seasoned ground beef, sautéed corn and veggies, and an irresistibly creamy and tangy cilantro lime crema – YUM!

Ingredients

  • For the cilantro lime rice:
  • 1 cup uncooked long grain rice, rinsed and drained

  • 1 1/4 cups water

  • 1/4 cup fresh lime juice

  • 2 tablespoons fresh cilantro, finely chopped

  • 1 teaspoon salt

  • 1 tablespoon olive oil

  • For the ground beef:
  • 1 pound ground beef

  • pinch of salt

  • 1 packet taco seasoning (1/4 cup)

  • For the bowls:
  • 1 cup frozen corn

  • 2 bell peppers, cored and sliced

  • 1 onion, peeled and sliced

  • 3 cups chopped romaine or iceberg lettuce

  • pico de gallo

  • For the cilantro lime crema:
  • 1 cup plain unsweetened Greek yogurt or sour cream

  • 1/2 cup fresh cilantro, finely chopped

  • 2 tablespoons lime juice

  • 1/2 teaspoon salt

Directions

  • Make the cilantro lime crema by adding all ingredients to a bowl and mixing it together. Cover the bowl and place in the refrigerator while you prep the rest of your ingredients.
  • Cook the cilantro lime rice by adding all ingredients to a medium pot and placing it over high heat. Bring the rice to a bowl, then as soon as it’s boiling reduce the heat to low and cover the pot with a lid. Leave the rice to cook with the lid on for 15 minutes, then remove the lid, remove it from the heat, and set the rice aside.
  • Place a large skillet over medium heat, add a tablespoon of oil to the skillet then add in the frozen corn. Sauté corn for 3-5 minutes, or until it’s tender and slightly charred. Remove corn from the skillet and set aside.
  • Next, add the sliced peppers and onions to the hot skillet (still over medium heat), and sauté those for 5-7 minutes or until soft and cooked to your liking. Remove the peppers and onions from the skillet and set aside.
  • Last, add the ground beef to the hot skillet with a big pinch of salt. Cook the beef until it’s no longer pink, breaking it up into small pieces with a large spoon as it cooks.
  • Once the beef is cooked through, add in your packet of taco seasoning and 1/3 cup of water. Reduce the heat to low and let the ground beef simmer for 5 minutes, or until the taco seasoning sauce has thickened.
  • Assemble your bowls by adding chopped lettuce to 4 bowls, then diving up the cooked corn, peppers and onion, ground beef, pico de gallo, and sliced avocado between four bowls.
  • Finish off each bowl with a drizzle of cilantro lime cream and enjoy!

Recipe Video

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My family and I are creatures of habit. When we find a meal we love, we stick to it. Our current favorites are my one-pan hunan chicken recipe and Instant Pot white chicken chili with gluten-free cornbread. We seriously eat those at least once a week!

However, as soon as this honey teriyaki salmon recipe came along, I instantly added it to our weekly rotation. My husband went crazy for this perfectly flaky and incredibly flavorful salmon! Served with rice and steamed veggies for a healthy, balanced, and satisfying meal.

honey teryaki salmon on a plate with rice, broccoli, green onion, and a lime.

What You’ll Need to Make Honey Teriyaki Salmon

Salmon: The star of our show – salmon brings a rich, flaky texture and a dose of omega-3 fatty acids to the dish. Opt for fresh, quality fillets for the best results.

Honey: A natural sweet touch – honey brings a luscious sweetness to the teriyaki sauce, balancing the savory elements.

Tamari or Soy Sauce: Tamari adds a gluten-free option for our sauce, while soy sauce brings that classic umami flavor. Choose based on your dietary preferences.

Fresh Ginger: Opt for fresh, not powdered ginger in this recipe! I like to buy my fresh ginger in bulk, then store it in the freezer until I need some. Then, I cut off a hunk of fresh ginger, peel off the skin, and grate it into the honey teriyaki sauce.

Tips and Tricks

  • Allow the salmon to marinate for at least 1 hour for optimal flavor infusion. For an extra boost, marinate it up to 8 hours for an even more succulent result.
  • While baking, spoon the sauce from the bottom of the dish over the salmon. This basting ensures that the fillets are coated in the delectable teriyaki goodness.
  • Use a meat thermometer to check the salmon’s internal temperature. Aim for 125°F for a perfectly cooked, moist fillet.
Honey teriyaki salmon flaked apart on a plate.

Adjust This Recipe to Your Dietary Needs

Make it Gluten-Free: Opt for tamari instead of soy sauce to make this dish gluten-free while maintaining that savory teriyaki taste.

Make it Grain-Free: Serve the honey teriyaki salmon over cauliflower rice for a grain-free option, keeping it light and satisfying.

5-Ingredient Baked Honey Teriyaki Salmon Recipe

5 from 1 vote
Recipe by Samantha Course: MainDifficulty: Easy
Servings

4

servings
Prep time

1

hour 
Cooking time

10

minutes
Total time

1

hour 

10

minutes

This honey teriyaki salmon recipe is my new favorite quick and easy weeknight meal! It comes together with just 5 ingredients, is packed with flavor, and super healthy too. The salmon is marinated then baked until perfectly flaky and tender every time!

Ingredients

  • 4 6-8 ounce salmon fillets

  • salt, to taste

  • 1/4 cup tamari

  • 3 tablespoons honey

  • 2 garlic cloves, grated

  • 1-inch piece fresh ginger, peeled and grated

  • For serving:
  • 2 cups cooked rice

  • 1 crown broccoli, steamed

  • sliced green onion

  • sesame seeds

Directions

  • Place the salmon skin side down in a large baking dish. Pat salmon fillets dry with a paper towel and lightly season with salt.
  • In a small bowl, whisk together the tamari or soy sauce, honey, garlic, and ginger.
  • Pour the sauce over the salmon fillets, then cover the baking dish and refrigerate for at least 1 hour or up to 8 hours.
  • Preheat oven to 400° Fahrenheit and remove then uncover baking dish with salmon from the fridge.
  • Spoon the sauce from the bottom of the baking dish over the salmon, then bake for 10-12 minutes or until a thermometer inserted into the thickest part of the salmon reads 125° Fahrenheit.
  • Assemble four bowls with rice and steamed broccoli, then place one salmon fillet into each bowl. Pour they honey teriyaki sauce over top of each fillet, then finish off the bowls with sliced green onion and sesame seeds.

Recipe Video

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Hey, pasta lovers! If you’re on the hunt for a cozy, creamy, and utterly delightful vegan pasta recipe, you’re in the right place. Our Butternut Squash Pasta is here to dazzle your taste buds and provide that warm hug you crave during chilly evenings. No dairy, no problem – let’s dive into the comforting world of plant-based pasta magic!

fork lifting butternut squash pasta out of a bowl.

What You’ll Need to Make Butternut Squash Pasta

Butternut Squash (with Skin): That’s right, no need to peel off the skin! It’s not only a time-saver but also adds a lovely nutty flavor and extra nutrients. Slice, roast, and blend.

A Whole Head of Garlic: Roasting garlic adds a caramelized, almost sweet flavor to the sauce. Plus, the aroma while it’s roasting is heavenly.

Shallots: These little gems provide a delicate oniony flavor that complements the butternut squash beautifully.

Raw Cashews: Creamy, dreamy, and oh-so-healthy. Cashews are the secret to that luscious, dairy-free creaminess.

Pasta of Your Choice: Feel free to pick your favorite pasta shape. Whether you’re into the classic spaghetti or something quirky like fusilli, it’s all about what makes you smile. I used this gluten-free spaghetti, and it was delicious!

close-up image of butternut squash pasta in a bowl.

Tips and Tricks

  • Roast ‘n’ Toast: Roasting the butternut squash and garlic is the superstar move here. The caramelization adds a depth of flavor that’s hard to resist. Drizzle with olive oil, sprinkle with salt and red pepper flakes , and pop ’em in the oven.
  • Add a Splash of Lemon: For an extra layer of flavor and a touch of freshness, consider adding a squeeze of fresh lemon juice to your creamy butternut squash sauce. The hint of citrus can brighten up the dish and provide a delightful contrast to the richness of the sauce. Just a little goes a long way, so start with a modest amount and adjust to your taste. It’s a simple twist that can elevate your pasta to a whole new level of deliciousness!
  • Season to Perfection: Don’t forget to season well with salt, pepper, and maybe a pinch of nutmeg for that extra warmth. Taste as you go to get it just right.

Easy and Creamy Butternut Squash Pasta

0 from 0 votes
Recipe by Samantha Course: MainDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

45

minutes
Total time

1

hour 

If you’re on the hunt for a cozy, creamy, and utterly delightful vegan pasta recipe, you’re in the right place. Our Butternut Squash Pasta is here to dazzle your taste buds and provide that warm hug you crave during chilly evenings. No dairy, no problem – let’s dive into the comforting world of plant-based pasta magic!

Ingredients

  • 2-3 cups cubed butternut squash, skin left on or peeled off

  • 1 whole head garlic, peeled

  • 2 shallots, peeled and cut in half

  • 1 tablespoon fresh thyme leaves

  • 2 tablespoons olive oil

  • 1 teaspoon salt

  • 1/4 teaspoon red pepper flakes

  • 1 pound pasta

  • 1 cup vegetable broth, or water

  • 1/2 cup raw cashews, unsalted

  • 2-3 fresh sage leaves

Directions

  • Preheat oven to 400° Fahrenheit.
  • On a large baking sheet, toss together the cubed butternut squash, peeled garlic cloves from one whole head of garlic, peeled and cut shallots, fresh thyme leaves, olive oil, salt, and red pepper flakes. Bake for 30 minutes, or until butternut squash is very soft.
  • Remove baking sheet from oven and let cool slightly. While the squash cools, bring a large pot of water to a boil. Once boiling, add in a big pinch of salt and the pasta. Cook pasta according to package instructions.
  • Once butternut squash is slightly cool, add to a blender along with the vegetable broth, raw cashews, and sage. Blend until completely smooth.
  • Right before draining the pasta, reserve 1 cup of pasta water. Then, drain the pasta and return to the pot along with the butternut squash sauce. Add ¼ cup of pasta water at a time to the pasta to thin out the sauce, as needed.
  • Serve immediately with additional fresh herbs.

Recipe Video

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Interested In More Gluten-Free and Dairy-Free Pasta Recipes? Try These!

A simple olive oil dip with garlic and herbs! It’s loaded with tons of flavor, and comes together in just a few minutes. Make this easy appetizer for your next party or potluck.

overhead image of garlic and herb olive oil dip on a plate.

What You’ll Need to Make Garlic and Herb Olive Oil Dip

Garlic – Duh! Add plenty of fresh minced garlic to your dip. Heck, you can even add more than 3 cloves if you want. More garlic = more better …or at least I think so!

Dried Oregano – Dried oregano is a pantry staple in my opinion. It freshens up any dish, but is dried so you don’t have to worry about it ever going bad. I used 2 teaspoons in this garlic and herb olive oil dip recipe, but feel free to use as much or as little as you’d like. OR, replace the dried oregano with your favorite dried herb or herb blend.

Garlic Powder – Because there can truly never be too much garlic! A touch of garlic powder works to amp up that incredible fresh garlic flavor.

Olive Oil – For an especially delicious olive oil dip, use good quality olive oil like this! I’m a firm believer that high-quality olive oil tastes better. And since we’re not cooking or heating the olive oil in this recipe, you’ll actually be able to taste it. So, skip the cheap stuff for this particular recipe.

Parsley – Fresh chopped parsley is the cherry-on-top of this dip! While optional, I highly recommend you add some. It adds tons of fresh and delicious flavor.

garlic and herb olive oil dip on a plate with bread on the side.

Tips and Tricks

  • Have fun with this recipe! You can jazz up this garlic and herb olive oil dip however you’d like. Replace the dried oregano with dried Italian seasoning, use as much or as little garlic as you’d like, or throw in some fresh grated parmesan cheese for even more flavor!
  • Serve this dip with any kind of bread. I enjoyed mine with classic french bread – but focaccia, or even sourdough would make for a great pairing. Or, if you’re up for a little fun, drizzle this oil on a sandwich!
  • Prep it ahead of time! Making this olive oil dip for your next party? You can prep it up to one week in advance. Then, simply store in an airtight container at room temperature until ready to serve. Doing this actually amps up the flavor, since the garlic and herbs have more time to marinate in the olive oil!

This Garlic and Herb Olive Oil Dip is….

Garlic and Herb Olive Oil Dip

5 from 1 vote
Recipe by Samantha Course: AppetizersDifficulty: Easy
Servings

8

servings
Prep time

5

minutes
Cooking time

0

minutes
Total time

5

minutes

A simple olive oil dip with garlic and herbs! It’s loaded with tons of flavor, and comes together in just a few minutes. Make this easy appetizer for your next party or potluck.

Ingredients

  • 3 large garlic cloves, minced

  • 2 teaspoons dried oregano

  • 1 teaspoon garlic powder

  • 1/2 teaspoon salt

  • pinch of red pepper flakes

  • 1/2 cup good quality olive oil

  • bread, for dipping

  • fresh chopped parsley, optional

Directions

  • Add garlic, dried oregano, garlic powder, salt, and red pepper flakes to a medium shallow bowl or plate with high sides.
  • Pour in the olive oil, then stir to combine. Top with an optional sprinkle of fresh chopped parsley, and serve with bread for dipping!

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Fresh and flavorful mediterranean quinoa salad! This simple salad recipe is loaded with healthy veggies and tossed in a simple lemon dressing. Quinoa, chickpeas, olives, sundried tomatoes, basil, and feta – what’s not to love?!

close-up image of mediterranean quinoa salad in a bowl.

What You’ll Need to Make Mediterranean Quinoa Salad

Quinoa – Start with 2 cups of cooked red or white quinoa (I used white quinoa) for this recipe. To cook quinoa, simply rinse 1 cup of dry quinoa, then add to a small saucepan with 2 cups of water and a pinch of salt. Bring the quinoa to a boil, then reduce to a simmer and cover with a lid. Simmer quinoa for about 15 minutes, or until all liquid has been absorbed. Once cooked, let cool to room temperature before adding to this salad!

Chickpeas – A can of chickpeas adds some extra protein to this grain salad. However, if you don’t like chickpeas, you can leave them out. Or, feel free to swap out the chickpeas with your favorite white bean – canneloni beans or navy beans would also taste great!

Kalamata Olives – This classic mediterranean ingredient adds tons of delicious flavor to this quinoa salad! Either buy pitted kalamata olives, or slice and pit them yourself for this recipe.

Feta – Another staple ingredient in many mediterranean recipes! Feta cheese is deliciously creamy and salty, and takes this salad recipe to the next level. Though if feta’s not your thing, you can leave it out or replace if with your favorite soft white cheese.

mediterranean quinoa salad ingredients separated in a bowl.

Tips and Tricks

  • This salad is great for meal prep! You can fully prep and store this salad in the fridge for up to 4 days. The flavors will only intensify as it sits.
  • Feel free to change up this salad however you’d like! Not a fan of one of the ingredients? Either leave it out or replace it with whatever you prefer. This mediterranean quinoa salad is super easy to customize and make your own.
  • Love this recipe? Try this very similar Jennifer Aniston salad next!
mediterranean quinoa salad in a bowl with a glass of water on the side.

Adjust This Recipe to Your Dietary Needs

Make it Gluten-Free: Surprise! This mediterranean quinoa salad is already gluten-free! Quinoa is a naturally gluten-free grain.

Make it Vegan/Dairy-Free: Simply leave out the feta, or swap it out for your favorite non-dairy feta – I love this Violife Vegan Feta.

Mediterranean Quinoa Salad

5 from 1 vote
Recipe by Samantha Course: MainCuisine: MediterraneanDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

0

minutes
Total time

15

minutes

Fresh and flavorful mediterranean quinoa salad! This simple salad recipe is loaded with healthy veggies and tossed in a simple lemon dressing. Quinoa, chickpeas, olives, sundried tomatoes, basil, and feta – what’s not to love?!

Ingredients

  • 2 cups cooked quinoa

  • 1 (15.5 ounce) can chickpeas, drained and rinsed

  • 1/2 English cucumber, chopped

  • 1 bell pepper, chopped

  • 1/2 red onion, chopped

  • 1/2 cup kalamata olives, pitted and sliced in half

  • 1/2 cup sun-dried tomatoes, finely chopped

  • 1/2 cup fresh basil, finely chopped

  • 1/3 cup crumbled feta

  • For the lemon dressing:
  • 1/2 cup olive oil

  • 1/4 cup lemon juice

  • 1 teaspoon dried oregano

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

Directions

  • Add the quinoa, chickpeas, cucumber, bell pepper, red onion, kalamata olive, sun-dried tomatoes, basil, and feta to a large bowl.
  • In a separate small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and black pepper until combined.
  • Pour the dressing over the salad and toss to combine. Enjoy immediately or store in an airtight container in the fridge for up to 4 days.

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