Turkey Taco Bowl
Servings: 4 people
Calories: 416kcal
Ingredients
Bowl Components
- 1 head iceberg lettuce (or Romaine if you prefer)
- 1 large tomato (beefsteak tomatoes are easiest to chop!)
- 1 avocado (roughly 1/4 avocado per serving)
- 4 tbsp Greek yogurt (roughly 1 tbsp per serving)
- 4 oz shredded cheddar cheese (1 oz per serving, roughly 1/3 cup)
- 4 tbsp hot picante sauce (can also get mild or medium!)
Taco Meat
- 1 lb ground turkey (I use 85% lean)
- 1 cans black beans, strained (I like a lot of beans [see my picture above] if you like a smaller ratio, use half can)
- 1 packet taco seasoning (I get 25% low sodium!)
- 1/3 cup water
Instructions
Prep the fixings
- If you didn't buy pre-chopped veggies, chop your iceberg lettuce into bite sized salad pieces and dice your tomato. (See video)
- Cut the avocado in half, remove the pit, and mash the avocado in the bowl.
- Set avocado, tomato, and lettuce aside.
Cook your taco meat
- Over medium heat, sauté your ground turkey until cooked through (Roughly 5-7 minutes).
- Once the ground turkey is cooked, add in your black beans, taco seasoning, and water. Stir over medium heat until the water and seasoning have thickened to a sauce.
Compile Bowl
- If you are serving turkey taco bowls for dinner, put all of the ingredients into bowls for everyone to self serve their bowl to their liking.
- I recommend you start with a cup of lettuce, a serving spoon or two of taco meat mixture, and some shredded cheese. (The shredded cheese will melt over the meat - WIN ;) )
- Next, drizzle tomatoes, picante sauce, greek yogurt, and avocado to your liking. Stir it all together, and eat! Enjoy!