Arrabbiata Taco bowl

Arrabbiata Taco Bowl

Pasta sauce meets taco night — and it works better than you'd think. Bold, savoury Arrabbiata sauce is the base that ties everything together.

Servings 4

Ingredients

• 1 jar Savory Spoon Arrabbiata sauce

• 1.5 cups long grain white rice (uncooked)

• 3 cups chicken broth

• 500 grams ground beef or chicken

• 1.5 teaspoons chili powder

• 1 teaspoons cumin

• 0.5 teaspoons garlic powder

• 0.5 teaspoons smoked paprika

• 0.5 teaspoons salt

• 1 tablespoons olive oil

• 2 ripe avocados, sliced

• 1 lime, cut into wedges

• 0.3 cups fresh cilantro, roughly chopped

• 0.5 cups sour cream or plain Greek yogurt

• 0.5 cups shredded cheese (cheddar or Monterey Jack)

• 1 jalapeño, thinly sliced (optional)

Steps

1 Cook the rice: Bring 3 cups chicken broth to a boil in a medium saucepan. Add 1.5 cups long grain white rice (uncooked), stir once, then reduce heat to low. Cover and cook until the liquid is absorbed and rice is fluffy.

2 Season and brown the protein: Heat 1 tablespoons olive oil in a large skillet over medium-high heat. Add 500 grams ground beef or chicken and break it apart. Season with 1.5 teaspoons chili powder, 1 teaspoons cumin, 0.5 teaspoons garlic powder, 0.5 teaspoons smoked paprika, and 0.5 teaspoons salt. Cook until browned and cooked through.

3 Add the Arrabbiata: Reduce heat to medium-low. Pour in 1 jar Savory Spoon Arrabbiata sauce and stir to coat the meat fully. Let it simmer together for a few minutes so the flavours meld — the sauce will get rich, bold, and deeply savoury.

4 Build your bowls: Divide the rice between bowls. Spoon the Arrabbiata meat mixture generously on top. Add 2 ripe avocados, sliced, a dollop of 0.5 cups sour cream or plain Greek yogurt, a sprinkle of 0.5 cups shredded cheese (cheddar or Monterey Jack), 0.3 cups fresh cilantro, roughly chopped, and 1 jalapeño, thinly sliced (optional) if you like a little extra heat.

5 Finish and serve: Squeeze fresh 1 lime, cut into wedges over everything right before serving. That hit of citrus brightens the whole bowl — don't skip it.

Notes

The sauce does the heavy lifting. Savory Spoon Arrabbiata is savoury and tomato-forward with just the right amount of heat — not 'oh my god I'm dying' spicy, just bold and satisfying.

Make it your own: Swap the protein for black beans or grilled shrimp. Use cauliflower rice to keep it light. Add corn, pickled red onion, or hot sauce to take it further.

Meal prep friendly: The meat and sauce mixture keeps in the fridge for up to 4 days. Build fresh bowls each day.