30-Minute Taco Veggie Bowl (Low FODMAP)

10 Minutes prep • 20 Minutes cook • Low FODMAP • Gluten-free • Serves 4 • Ok to make ahead: Steps 1-4

When you hear “taco” you might think of tortillas and a heavy meal. And don’t get me wrong, I love a good corn tortilla! This Taco bowl, however, is much lower in starch. The ground meat is combined with tons of veggies so it’s light and delicious—but with all the flavor of classic tacos. It’s quick to make (all in one pan) so it’s a perfect weeknight dinner, and leftovers are delicious so plan on having a great lunch item the next day.

Ingredients

1 pound ground meat (beef, chicken, turkey, pork)

1 bunch green onions (green part only), chopped

1/2 cup red bell pepper, finely chopped

1 cup zucchini, chopped

1 cup summer squash (or pattypan squash), chopped

10 ounces chopped tomatoes with juice (can or carton)

4-ounce can mild green chilies (optional)

3 - 4 tablespoons Smoke N Sanity Taco Seasoning (used code IBSGC15 for 15% discount) see below for a homemade recipe if needed

1 cup extra sharp cheddar cheese, shredded

For Serving:

Cilantro or more green onion greens, chopped

Lactose-free sour cream

Avocado slices

Red pepper flakes

Directions

(1) Prepare: Chop green onion greens, zucchini, and summer squash. Grate the cheese.

(2) Cook the meat: Use a deep skillet (such as a cast-iron skillet) set over medium-high heat. When the pan is hot, add the meat and use a spatula to break it up. Cook until the meat is just cooked through (about 8 minutes).

(3) Season the meat: Add the green onion greens and cook for a minute until they are tender. Add the taco seasoning, tomatoes, and canned green chilies (if using), and stir well to blend in the seasoning evenly. Cook until the mixture is warmed through (about 2 minutes).

(4) Add the veggies: Add the zucchini and summer squash (or pattypan squash). Cook until the vegetables are just tender but still brightly colored (about 3 - 5 minutes). Taste and add more taco seasoning, salt, or pepper, if needed.

(5) Finish: Turn the broiler on and sprinkle the cheese over the mixture. Put the whole pan in the oven to broil until the cheese is well melted and just starting the brown at the edges.

(6) Plate and serve: Serve hot in bowls with any combination of avocado slices, chopped cilantro, green onion greens, lactose-free sour cream, and/or red pepper flakes.

Eat and enjoy every bite because you can!

Ingredients: Taco Seasoning

These quantities make 4 tablespoons

2 tablespoons chili powder

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon dried oregano

1 teaspoon paprika

3 teaspoons ground cumin

1/2 teaspoon Kosher salt

1/2 teaspoon black pepper

Directions: Taco Seasoning

(1) Blend ingredients: Combine all ingredients in a small bowl and whisk to blend. Store any leftover seasoning in an airtight container. Make more than you need because you’re going to want more!

Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted. 

Have a question you’d like to have answered? Email me at hello@ibsgamechanger.com

Link note: This post may contain affiliate links for you to easily purchase items that are linked. I may earn a small commission from qualifying purchases but none of this costs you a thing so feel free to use the links! In addition, for some items, I have provided a special discount code for IBS Game Changers so be sure to use the code when you purchase an item to get the discount that has been arranged just for you.

More Deliciously Low FODMAP™ main course recipes