Taco Bowls

01.15.2018

Hello to a new favorite weeknight dinner! These Taco Bowls are jam packed with Mexican flavors and abundance of nutritious ingredients. A dinner that tastes amazing that you can feel great about eating, yes please!

Taco Bowls

They’re so good in fact that I made them twice this week, then when I was at the store I grabbed more cauliflower rice so I could make the again this coming week.

Slightly obsessed.

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It’s pretty much just a bowl full of veggies with lean protein so you can’t go wrong here. Plus it’s super filling.

Taco Bowls

So the base is pre-cut frozen cauliflower “rice”, which I used to save time and for less clean up but a homemade version is great too.

You can find the cauli rice in the freezer section of most grocery stores (not sure how I missed it before but now I’m finding it everywhere thanks to you guys pointing it out!).

Then after the cauliflower you layer on seasoned lean ground turkey, corn, avocados, pico de gallo and cheese – because what’s a taco without cheese?

Taco Bowls Healthy Dinner

Really you could skip the cheese but I just don’t know how. Personal problem :).

And for a shortcut you can use store-bought pico de gallo found in the produce section of many grocery stores.

Turkey Taco Meal Prep Bowls

Believe it or not we tried these with both cauliflower rice and brown rice and the cauliflower rice won hands down. And we love brown rice so that’s saying something.

I know I can’t stop talking about cauliflower rice lately but you need to get on this train. Cauliflower rice is 20 calories per cup and it’s a perfect replacement for carb and calorie heavy rice.

Try it in this recipe and see why I can’t stop talking about it! It’s a great way to get your kids to eat veggies too.

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Taco Bowls

5 from 6 votes

Hello to a new favorite weeknight dinner! These Taco Bowls are jam packed with Mexican flavors and abundance of nutritious ingredients. A dinner that tastes amazing that you can feel great about eating, yes please!

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4

Ingredients

Taco filling

  • 1 Tbsp olive oil
  • 2 garlic cloves, minced (2 tsp)
  • 1 lb 93% lean ground turkey
  • Salt and freshly ground black pepper
  • 1 Tbsp chili powder (preferrably 1/2 Tbsp regular 1/2 Tbsp ancho chili powder)
  • 1 1/2 tsp ground cumin
  • 1/8 tsp cayenne pepper (optional)
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup tomato sauce

For bowls

  • 2 (12 oz) bags riced cauliflower, cooked according to package instructions
  • 1 cup frozen corn, cooked according to package instructions (optional)
  • 3/4 cup shredded Mexican blend cheese
  • 1 cup homemade* or store-bought pico de gallo
  • 1 avocado, sliced
  • Fresh cilantro and lime slices, (optional)

Instructions

  1. Heat olive oil in a 12-inch non-stick skillet over medium-high heat.

  2. Add garlic and saute 10 seconds, then add turkey and season lightly with salt and pepper (about 1/4 tsp each add more at the end as desired). 

  3. Cook, turning and breaking up turkey occasionally, until cooked through, 5 - 6 minutes. 

  4. Add in chili powder, cumin and cayenne pepper and cook 20 seconds longer, while tossing.

  5. Pour in chicken broth and tomato sauce, bring to a simmer then reduce heat to low and let simmer until sauce has reduced, about 3 - 5 minutes. 

  6. To assemble bowls divide rice cauliflower among bowls, top with turkey mixture, corn, cheese, avocados, pico, cilantro and serve with limes for spritzing. 

  7. *For homemade pico de gallo, in a bowl toss together 3 diced Roma tomatoes, 1/4 cup diced yellow onion, 1 small minced garlic clove, 2 Tbsp minced cilantro, 1 Tbsp lime juice and season with salt and pepper to taste.

  8. Recipe source: Cooking Classy

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16 comments

  • Sophie: I love taco bowls very much. I will share this for my best friends. Thanks for sharing! June 22, 2018 at 12:17am Reply

  • Temple Jogos: I love taco bowls so much and share this with my friend May 5, 2018 at 2:49am Reply

  • Happywheels: I love taco bowls so much and share this with my friend April 18, 2018 at 10:16am Reply

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