Weekly Recipe: Turkey Taco Bowl

By Blake Wangelin, OAM Food Services Director

Yield: 4 servings

Taco Bowl

  • 1 tsp oil
  • 1lb ground turkey
  • 1cup yellow onion, diced
  • 2cups bell peppers, diced
  • ½ tsp ground cumin
  • 1 cup tomatoes, diced
  • 1 tsp oregano
  • ½ tsp paprika
  • ¼ cup cilantro, chopped

Pico de Gallo

  • 1 cup tomatoes, diced
  • ½ cup black beans
  • ½ cup corn
  • ¼ cup onion, small diced
  • ½ cup cilantro, chopped
  • 2Tbsp lime juice
  • 1tsp salt

Instructions:

Heat 1 tsp of oil in a pan over medium-high heat. Brown the ground turkey in the pan, then drain off the fat. Add in the diced onions and peppers, as well as the seasonings and cook until the vegetables are soft. Toss in the cilantro at the end for garnish.

For the pico: Toss all ingredients together in a bowl. You can either mix it with the other taco bowl ingredients, or serve it on the side.

Serve along with cooked brown rice, corn, and any other veggies you desire for a full, balanced meal. Enjoy!

Nutrition Information:

For 1 Serving (with corn and rice side): 470 calories ; 12g fat (3g saturated fat); 80 mg sodium ; 65 g carbohydrate; 8 g fiber; 31 g protein

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