Elk Taco Power Bowl : High-Protein Whole Food Meal

Elk Taco Power Bowl: Your New Fuel-Up, Feel-Good Favorite!

Hey there, friend! Let’s talk about that glorious moment when a meal just clicks. You know the one—where every bite is a perfect little symphony of flavor and texture, it makes you feel amazing from the inside out, and you’re already dreaming about the next time you get to eat it. If you’re nodding along, then you, my friend, are in for a serious treat today.

I’m so excited to share my recipe for an Elk Taco Power Bowl that is an absolute game-changer for busy weeks, meal prep Sundays, or any night you need a dinner that’s equal parts wholesome and wildly delicious. We’re talking lean, savory ground elk spiced to perfection, sweet and caramelized roasted sweet potatoes, fresh and zesty pico de gallo, cool and creamy guacamole, and a little sprinkle of cheesy goodness. It’s a party in a bowl, and everyone’s invited!

This isn’t just another recipe; it’s your secret weapon for eating clean without ever feeling like you’re missing out. It’s packed with high-quality protein to keep you full and fueled, complex carbs for sustained energy, and healthy fats for that satisfying “mmmm” factor. So, tie on your favorite apron (the messy one with character is always the best!), and let’s build a bowl that’s as fun to make as it is to devour.

A Bowl Born on the Trail

This recipe has a little bit of my heart—and a big Colorado adventure—stirred right in. A few years back, my husband and I were on a hiking trip in the Rockies. After a long, breathtaking (and leg-burning!) day on the trail, we stumbled back to our cabin, ravenous and dreaming of a feast that could replenish our energy. We rummaged through our cooler and found some ground elk from a local rancher, a lone sweet potato, and the classic taco night fixings.

What we threw together that night was pure magic. The rich, gamey elk paired so beautifully with the sweet potato, and the fresh pico cut through it all with a burst of brightness. We ate it straight from the skillet, standing over the counter, declaring it one of the best meals we’d ever had. It was the kind of unplanned, perfectly imperfect kitchen moment that reminded me why I love food so much. This power bowl is the polished, “make-it-every-week” version of that happy memory.

Gather Your Ingredients: Let’s Build Some Flavor!

Here’s everything you’ll need to create this masterpiece. Don’t stress if you don’t have something exact—I’ve included my favorite swaps and chef-y insights to make this bowl your own!

• 5 oz Ground Elk: Elk is a superstar—it’s incredibly lean, high in protein, and has a rich, slightly sweet flavor that’s less gamey than you might think. It’s a fantastic change from beef! Chef’s Swap: No elk? Ground bison, lean ground beef, or even ground turkey will work beautifully.
• 1 packet or 2 tbsp Siete Taco Seasoning: I’m a huge fan of Siete blends because they’re clean, flavorful, and gluten-free. They have the perfect mix of chili powder, cumin, and garlic without any weird fillers. Chef’s Insight: Using a pre-made blend is a huge time-saver, but if you want to make your own, my go-to is 1 tsp chili powder, ½ tsp cumin, ¼ tsp each of garlic powder, onion powder, and paprika, plus a pinch of salt.
• 1 medium Sweet Potato (about ½ cup roasted), diced: This is our nutrient-packed carb base! It roasts up with delicious caramelized edges and a soft, sweet interior that balances the savory elk. Pro Tip: Don’t peel it! The skin is packed with fiber and gets nice and crispy.
• 1 tsp Avocado Oil (or Olive Oil): A high-smoke-point oil is perfect for getting our sweet potatoes perfectly roasty. Avocado oil is my kitchen workhorse.
• 2 tbsp Guacamole: The cool, creamy crown of our bowl! It adds healthy fats and makes everything feel indulgent. Chef’s Swap: In a pinch, a ripe, sliced avocado works just fine.
• 2 tbsp Shredded Cheese: I love a sharp cheddar for a punch of flavor, but a Mexican blend is also fantastic. Dietary Note: Feel free to use a plant-based cheese or simply omit it—it’ll still be delicious!
• 2 tbsp Homemade Pico de Gallo: The fresh salsa that makes everything pop! We’ll make this quick. You’ll need:
  • 1 Roma Tomato, diced: The firm flesh holds up better than a beefsteak tomato.
  • 2 tbsp Red Onion, finely diced: For a sharp, colorful bite.
  • 1 tbsp Fresh Cilantro, chopped: Don’t be shy! It brings so much freshness.
  • ½ Lime, juiced: The acid is key for brightening up the whole bowl.
  • Jalapeño to taste, finely diced (optional): For those who like a little heat!
  • Pinch of Salt: To help the tomatoes release their juices and bring the flavors together.

Let’s Get Cooking: Building Your Power Bowl, Step-by-Step!

Okay, team! Let’s fire up the oven and the stovetop. We’re going to multitask like pros and have this bowl ready in about 30 minutes flat.

1. Roast Those Sweet Potatoes: Preheat your oven to 400°F (200°C). Toss your diced sweet potato with the avocado oil and a pinch of salt on a baking sheet. Spread them out in a single layer—this is the secret to getting them crispy, not steamed! Pop them in the oven for 20-25 minutes, giving them a shake halfway through. You’ll know they’re done when the edges are caramelized and you can easily pierce them with a fork. Chef’s Hack: For ultra-fast prep, you can shred the sweet potato on a box grater! It will roast in about half the time.
2. Whip Up the Pico de Gallo: While the potatoes are roasting, let’s make our fresh salsa. In a small bowl, gently combine the diced tomato, red onion, cilantro, jalapeño (if using), lime juice, and a pinch of salt. Let it sit at room temperature. This little rest time allows the flavors to mingle and get even more delicious. Pro Tip: Taste it! Want more lime? Add it. More salt? Go for it. Cooking is about making it perfect for you.
3. Cook the Elk to Perfection: Now for the star of the show! Heat a skillet over medium-high heat. Add your ground elk (no need for extra oil, it’s plenty lean) and break it up with a wooden spoon. Cook until it’s nicely browned, about 5-7 minutes. Drain off any excess liquid, then sprinkle the taco seasoning over the meat. Add about ¼ cup of water, stir, and let it simmer for another 2-3 minutes until the sauce has thickened and coated every morsel. Chef’s Insight: That bit of water with the seasoning is crucial—it creates a saucy, flavorful coating instead of just dry spices clinging to the meat.
4. The Grand Assembly: This is the fun part! Grab your favorite bowl. Start with a fluffy base of the roasted sweet potatoes. Pile the savory, spiced elk right on top. Next, dollop on that glorious, creamy guacamole. Spoon the bright, chunky pico de gallo over one side, and finish with a generous sprinkle of shredded cheese. I love to add one last squeeze of lime juice over everything for good measure.

How to Serve & Savor Your Masterpiece

This bowl is a beauty, so let’s serve it with style! I love using a wide, shallow bowl so you can see all the gorgeous layers of color and texture. The key here is to dig in and get a little bit of everything in one bite—the warm, savory elk, the sweet potato, the cool guac, and the zingy pico.

If you’re feeling extra, here are my favorite ways to level it up:

• A generous drizzle of cool sour cream or tangy Greek yogurt.
• A sprinkle of pickled red onions for a sharp, vinegary kick.
• A handful of crunchy tortilla strips or a few sturdy corn chips on the side for scooping.
• A side of black beans or cilantro-lime rice to make it even more filling.

And the best beverage pairing? An ice-cold Mexican lager, a zesty margarita, or my personal favorite for a cozy night in—a tall glass of sparkling water with lots of lime.

Mix It Up! 5 Delicious Twists on Your Power Bowl

Once you’ve mastered the base recipe, the world is your taco bowl! Here are a few of my favorite ways to switch it up:

1. Paleo & Whole30 Friendly: Easy! Just omit the cheese and double-check that your taco seasoning is compliant (Siete’s often is!). It’s just as satisfying.
2. Mediterranean Twist: Swap the elk for ground lamb seasoned with oregano, mint, and garlic. Use a cucumber-tomato salad instead of pico, and top with tzatziki sauce and crumbled feta cheese.
3. Breakfast for Dinner Bowl: Use breakfast sausage-seasoned elk (add sage and fennel), top with a fried egg, and swap the pico for some sautéed peppers and onions. Yes, please!
4. Add More Greens: Build your bowl on a bed of chopped romaine, fresh spinach, or massaged kale for an extra veggie boost.
5. Spicy Sriracha-Lime: For heat lovers, drizzle the finished bowl with a creamy sriracha-lime sauce (just mix sriracha, lime juice, and a little mayo or Greek yogurt).

Chef Emily’s Kitchen Notes

This recipe has become a weekly staple in my house, and it’s evolved in the best ways. I’ve learned that shredding the sweet potato is a total game-changer on super busy days—it roasts in a flash! I also love making a big batch of the spiced elk and roasted sweet potatoes for meal prep. It makes throwing together a healthy lunch or dinner a 2-minute affair.

Funny story: I once was so distracted filming a reel for this recipe that I completely forgot to add the seasoning to the elk! I had a sad, plain meat situation until I tasted it and my eyes went wide. A quick save with a heavy-handed sprinkle of my own spice mix, and disaster was averted. Moral of the story? We all have our “oops” moments in the kitchen—it’s how we get better (and have a good laugh)!

Your Questions, Answered!

Q: My sweet potatoes are getting soggy, not crispy. What am I doing wrong?
A: The most common culprit is overcrowding the pan! If the potato pieces are too close together, they steam instead of roast. Make sure they’re in a single layer with a little space between them. Also, ensure your oven is fully preheated before they go in.

Q: Can I meal prep this bowl?
A: Absolutely! It’s a meal prep superstar. Cook the elk and roast the sweet potatoes. Let them cool completely before storing them in airtight containers in the fridge for up to 3-4 days. I recommend keeping the pico de gallo in a separate small container and adding the guacamole fresh when you’re ready to eat to prevent browning and sogginess.

Q: The elk seems a bit dry. How can I prevent that?
A> Because elk is so lean, it can dry out if overcooked. Be careful not to crank the heat too high or cook it for too long. Browning it over medium-high is fine, but once you add the seasoning and water, reduce the heat to a simmer. That bit of saucy liquid is your best friend for keeping it moist!

Q: I can’t find elk near me. What’s the best substitute?
A> No problem at all! Ground bison is the closest in flavor and leanness. Otherwise, 93/7 lean ground beef or ground turkey are fantastic and accessible alternatives. Just follow the same cooking instructions.

A Note on Nutrition & Feeling Your Best

I’m not a registered dietitian, but I am a chef who cares deeply about fueling my body with delicious, real food. This bowl is a nutritional powerhouse, and here’s why:

Elk provides a massive dose of high-quality, lean protein—essential for muscle repair and keeping you feeling full and satisfied for hours. Sweet potatoes are a complex carbohydrate, packed with Vitamin A and fiber for sustained energy (no mid-afternoon crash here!). The avocado in the guacamole offers heart-healthy monounsaturated fats, which help your body absorb all the fat-soluble vitamins from the other ingredients. And the fresh pico de gallo? That’s a burst of vitamins and antioxidants from all those beautiful, colorful veggies.

It’s a balanced, whole-foods meal that truly proves that eating well doesn’t mean sacrificing an ounce of flavor.

Final Thoughts from My Kitchen to Yours

Well, there you have it! My all-time favorite Elk Taco Power Bowl, served up with a side of kitchen stories and a whole lot of love. This recipe is a perfect example of what Tasty Chow is all about: food that makes you feel incredible, doesn’t require a culinary degree to make, and brings a little bit of joy to your day.

I hope this recipe becomes a trusted, go-to meal in your rotation, just like it is in mine. It’s proof that with a few simple, quality ingredients and a little bit of know-how, you can create something truly special. Now, I’d love to hear from you! Did you add your own twist? Snap a pic and tag me on social @tastychow so I can see your beautiful creations!

Happy cooking, and as always, chow down!

— Emily 🧡