Ground Beef and Pumpkin Seed Taco Bowl
A loaded taco bowl that piles seasoned lean ground beef, black beans, and crunchy pumpkin seeds over crisp lettuce for a serious zinc boost. Beef and pumpkin seeds together make this one of the most zinc-rich lunches you can throw together in 20 minutes.
- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
- Servings
- 1
Ingredients
- 120glean ground beef (90/10)
- 1tspolive oil
- 1tspground cumin
- 0.5tspsmoked paprika
- 0.5tspgarlic powder
- 0.25tspsalt
- 100gcanned black beans, drained and rinsed
- 60gromaine lettuce, shredded
- 28gpumpkin seeds (pepitas)
- 80gcherry tomatoes, halved
- 0.5wholeavocado, sliced (about 70 g)
- 1tbspfresh lime juice
- 2tbspfresh cilantro, chopped
Instructions
- 01
Heat the olive oil in a skillet over medium-high heat. Add the ground beef and break it up with a spoon.
- 02
Stir in the cumin, smoked paprika, garlic powder, and salt. Cook 6 to 8 minutes until browned and cooked through, then stir in the black beans and warm for 2 minutes.
- 03
While the beef cooks, toast the pumpkin seeds in a small dry pan over medium heat for 2 to 3 minutes, shaking often, until they pop and turn golden. Set aside.
- 04
Layer the shredded romaine in a shallow bowl. Top with the warm beef and beans, cherry tomatoes, and avocado slices.
- 05
Scatter the toasted pumpkin seeds and chopped cilantro over the top, then squeeze the lime juice over everything and serve.
Nutrition (per serving)
- Calories
- 620kcal
- Protein
- 39g
- Carbs
- 32g
- Fat
- 33g
- Fiber
- 12g
- Selenium
- 28mcg
- Zinc
- 8.8mg
- Iron
- 7.4mg
- B12
- 2.4mcg
- Iodine
- 7mcg
- Sodium
- 730mg
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