Ground Turkey Quinoa Taco Bowl

You're in the mood for tacos but also are in the mood to boost your fiber intake? This is the meal you're going to be making on repeat. And when I say repeat... I actually mean I have made this exact meal for 3 years straight, at least once a month because it's dependable and delicious.

This is my Ground Turkey Quinoa Taco Bowl, it's a hearty dish that combines lean ground turkey seasoned with adobo and cajun seasoning, alongside fluffy quinoa, fresh pico de gallo, lettuce, black beans, avocado, and of course fresh lime juice.

You know by now that when I'm going to create a dinner bowl specifically, it's going to have all of the essentials that our bodies want and crave; fiber, protein, healthy fats, and carbs - and this bowl has all of them. It's roughly 11-12 grams of fiber per bowl, which meets the recommended dietary amount of fiber a person needs in a meal. As for protein, it's going to be roughly 45-50 grams of protein, so you are all SET.

This is going to be the bowl you make for those busy weeknights and you want something you can whip up for yourself and a roommate in under 40 minutes. Please don't bother Ubereats-ing Chipotle, it will take as much time as making this meal as it is making this fresh dinner. If you live alone, you're going to have leftovers for the next day, so it's definitely worth the bit of trouble. If you just came back from a post work/school day/gym session and need to hit those macros, this bowl is for you.

I love this bowl because it's also customizable, you don't NEED to follow this exact recipe. So for example, say you don't have quinoa one night you're craving it, just use white or brown rice. Say you have chicken breast instead of turkey breast, use that! If you want to add fresh guacamole instead of a ½ avocado on top, you can also do that. Say you don't have lettuce but have a head of cabbage in your fridge, you can use that. If you don't have a dairy restriction, feel free to add fresh cotija on top. The world is your oyster, I'm just the pearl.

Yields: 2

Portion: 1 bowl

Prep time: 15 minutes

Total time: 25-30 minutes

This recipe is dairy free and gluten free.

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Ingredients:

Pico de gallo

2 tomatoes, finely diced

½ jalapeño finely diced

¼ cup finely diced fresh cilantro

½ red onion, finely diced

2-3 tbsp fresh lime juice

Salt

Quinoa

1 cup white quinoa

2 cups vegetable, chicken, or bone broth

Ground turkey

2 tbsp extra virgin olive oil

1 lb lean ground turkey breast

Adobo seasoning

Cajun seasoning

1 avocado, diced into four

1 head lettuce, finely chopped

1 15 oz can black beans

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Instructions:

1. Prep pico de gallo: prep ingredients and add to mixing bowl. Season with salt to taste, adjust if necessary. Remember the rest of the bowl will be salted so don't over salt.

2. Prep quinoa: thoroughly rinse quinoa. Grab a small saucepan and place it on the stove top. Add the quinoa in and pour in broth. Mix, reduce the heat to medium heat, cover the pot with a lid. The quinoa will be done once all of the water has been soaked up. Turn the stove off, keep the lid on the pot, and allow the quinoa to cool for about 5-10 minutes. This way it fluffs a bit.

3. Prep ground turkey: grab a large frying pan and place it onto the stove top on medium high heat. Add olive oil and once you can smell it, add in ground turkey breast. If it was in the freezer, please make sure it's been defrosted enough before hand. Use a spatula to break up the ground turkey into chunks. Season with adobo seasoning and cajun seasoning, I don't measure but I would say its roughly 1-2 tbsp adobo seasoning, 1-2 tbsp cajun seasoning. Mix the seasonings in well, allow the turkey to brown. This will need up to 10-12 minutes. Set on side once it's done.

4. Prep rest of the ingredients: prep lettuce and set on side. Drain and rinse the can of black beans, make sure they are dried as well. Slice the avocado vertically one way and then vertically the other way. That way once you open it up you have four quarter pieces.

5. Build: half the bowl should be lettuce, add ½ cup of cooked quinoa (or so, it's always up to you), ½ cup black beans, 1 cup ground turkey breast, as much pico de gallo as you want. Top with 1-2 pieces of fresh avocado.

6. Serve: Garnish with fresh lime and salt to taste (if necessary). Feel free to add cotija cheese and fresh cilantro. Enjoy!

I hope you love this Ground Turkey Quinoa Taco Bowl recipe as much as I did, so if you do, please leave me a comment and/or give this recipe a rating! I always read through my suggestions and comments, so please let me know your thoughts. If you have any questions you can feel free to DM me here or through Instagram. Speaking of Instagram - please tag me in all of your creations! I love seeing how the recipes come out and seeing how talented you all are. Sending my love.

Xoxo,

Jasmin D the RD