Asian Taco Bowls
If you’re on instagram, you may have noticed the trend of delicately arrange ingredients in bowls. Right now it’s all about poke bowls (a Hawaiian dish of raw fish served on rice with various condiments), acai bowls (a breakfast dish pairing the superfood acai with fresh fruits), or even just salads with each ingredient arranged separately in it’s own segment. So today we’ve got one you should definitely try: Asian Taco Bowls. Marrying together two of our favourite cuisines, Japanese and Mexican, this simple dish involves making a spiced mince and serving it with whatever veggies you like. Make this one part of your weekday rotation pronto.

Heat oil in a large sauté pan over medium heat. Add the onion and cook until translucent, about 3 minutes. Add the beef and cook until browned but still juicy, breaking up any lumps with a wooden spoon (4-5 minutes).
Add spices, ginger, garlic, and beans and stir until fragrant. Add soy sauce and miso and simmer until the mince is cooked through (5-6 minutes).
Serve on rice with chosen condiments. We've serve ours with cherry tomatoes, roast pumpkin, avocado, grilled corn, cabbage, spinach leaves and coriander, but feel free to use whatever you like.
Ingredients
Directions
Heat oil in a large sauté pan over medium heat. Add the onion and cook until translucent, about 3 minutes. Add the beef and cook until browned but still juicy, breaking up any lumps with a wooden spoon (4-5 minutes).
Add spices, ginger, garlic, and beans and stir until fragrant. Add soy sauce and miso and simmer until the mince is cooked through (5-6 minutes).
Serve on rice with chosen condiments. We've serve ours with cherry tomatoes, roast pumpkin, avocado, grilled corn, cabbage, spinach leaves and coriander, but feel free to use whatever you like.
Pat | Wholesome Kitchen
Delicious! Thanks for sharing the recipe!