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Flavorful Ranch Taco Party Bowl Recipe with Soft-Boiled Eggs and Chili Crisp

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A vibrant and easy-to-make taco bowl featuring a base of rice, black beans, corn, fresh veggies, soft-boiled eggs, and a smoky chili crisp topping, perfect for entertaining or casual meals.

Ingredients

Scale
  • 1 cup cooked white or brown rice (about 200g)
  • 1 cup black beans, drained and rinsed
  • 1 cup corn kernels (fresh or frozen, thawed)
  • 1 medium avocado, sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup shredded lettuce or cabbage
  • 1 teaspoon dried dill
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 4 large eggs, room temperature
  • 2 tablespoons chili crisp oil or sauce
  • 1 tablespoon toasted sesame seeds
  • 1 tablespoon chopped scallions
  • Optional garnishes: fresh cilantro leaves, lime wedges, crumbled queso fresco or feta

Instructions

  1. Cook 1 cup (about 200g) of white or brown rice according to package instructions (about 15–20 minutes). Fluff with a fork and set aside to cool slightly.
  2. Bring a medium pot of water to a gentle boil. Carefully lower 4 large room-temperature eggs into the water using a slotted spoon. Boil for exactly 6 minutes for soft-boiled eggs.
  3. Immediately transfer eggs to an ice bath to stop cooking. Let chill for 5 minutes before peeling carefully.
  4. In a small bowl, whisk together 1 teaspoon dried dill, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon dried parsley, 1/2 teaspoon smoked paprika, salt, and black pepper. Adjust salt to taste.
  5. Halve 1 cup cherry tomatoes, slice 1 medium avocado, chop scallions, and shred 1/2 cup lettuce or cabbage. Drain and rinse 1 cup black beans and measure out 1 cup corn kernels.
  6. In a serving bowl, layer the rice, black beans, corn, lettuce, tomatoes, and avocado slices. Sprinkle the ranch seasoning evenly over the top.
  7. Slice the soft-boiled eggs in half and nestle them gently on top of the bowl.
  8. Drizzle 2 tablespoons of chili crisp oil evenly over the entire bowl. Sprinkle toasted sesame seeds and chopped scallions on top.
  9. Garnish with fresh cilantro leaves and lime wedges. Optionally, crumble queso fresco or feta on top. Serve immediately.

Notes

Use room-temperature eggs for perfect soft-boiled texture. Boil eggs for exactly 6 minutes and immediately transfer to ice bath to stop cooking. Adjust chili crisp amount to control heat. For dairy-free ranch, substitute with coconut yogurt-based ranch. Store components separately for up to 2 days; add avocado and eggs fresh before serving.

Nutrition

Keywords: ranch taco bowl, soft-boiled eggs, chili crisp, easy entertaining, taco salad, gluten-free, dairy-free option, quick dinner

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