Name: High Protein Ground Turkey Taco Bowls
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 1 lb (450 g) lean ground turkey (93–99% lean); 1 tbsp olive oil or avocado oil; 1 small yellow onion, finely diced; 3 cloves garlic, minced; 1 tbsp chili powder; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp dried oregano; 1/2 tsp ground coriander (optional but recommended); 1/2 tsp onion powder; 1/4–1/2 tsp cayenne pepper (adjust to heat preference); 1 tsp fine sea salt (or to taste); 1/2 tsp freshly ground black pepper; 1/2 cup low-sodium chicken broth or water; 2 tbsp tomato paste; Juice of 1/2 lime; 2 cups cooked brown rice or quinoa (about 1 cup dry, cooked according to package); 1 cup shredded romaine or iceberg lettuce; 1 cup chopped fresh spinach or mixed greens (optional); 1 cup canned black beans, drained and rinsed; 1 cup canned corn kernels, drained; 1 medium tomato, diced (or 1 cup halved cherry tomatoes); 1/2 small red onion, finely diced; 1 large avocado, diced or sliced; 1/2 cup plain Greek yogurt; 1/2 cup shredded reduced-fat cheddar or Mexican blend cheese; 1/4 cup fresh cilantro leaves, chopped; Lime wedges, for serving

Description

A nutritious and flavorful taco bowl made with lean ground turkey, nutritious grains, and a variety of customizable toppings.

Ingredients

Scale

1 lb (450 g) lean ground turkey (93–99% lean)
1 tbsp olive oil or avocado oil
1 small yellow onion, finely diced
3 cloves garlic, minced
1 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
1/2 tsp ground coriander (optional but recommended)
1/2 tsp onion powder
1/4–1/2 tsp cayenne pepper (adjust to heat preference)
1 tsp fine sea salt (or to taste)
1/2 tsp freshly ground black pepper
1/2 cup low-sodium chicken broth or water
2 tbsp tomato paste
Juice of 1/2 lime
2 cups cooked brown rice or quinoa (about 1 cup dry, cooked according to package)
1 cup shredded romaine or iceberg lettuce
1 cup chopped fresh spinach or mixed greens (optional)
1 cup canned black beans, drained and rinsed
1 cup canned corn kernels, drained
1 medium tomato, diced (or 1 cup halved cherry tomatoes)
1/2 small red onion, finely diced
1 large avocado, diced or sliced
1/2 cup plain Greek yogurt
1/2 cup shredded reduced-fat cheddar or Mexican blend cheese
1/4 cup fresh cilantro leaves, chopped
Lime wedges, for serving

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Instructions

Cook brown rice or quinoa according to package directions.
Rinse and chop lettuce, spinach, tomatoes, and cilantro.
In a small bowl, mix Greek yogurt, lime juice, cilantro, chili powder, garlic powder, salt, and pepper to make the sauce.
In a skillet, heat olive oil over medium heat and sauté onion until translucent, add garlic.
Add ground turkey, cooking until browned.
Season the turkey with chili powder, cumin, smoked paprika, oregano, coriander, onion powder, cayenne, salt, and pepper.
Stir in tomato paste and chicken broth, then simmer until thickened.
Warm black beans and corn in a saucepan.
Assemble taco bowls with rice, turkey, beans, corn, and toppings.
Drizzle with yogurt sauce and add lime wedges for serving.

Notes

You can customize toppings based on your preference and dietary needs. For a vegan version, use plant-based protein and dairy-free yogurt.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 4g
Sodium: 550mg
Fat: 16g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 10g
Protein: 34g
Cholesterol: 80mg