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Turkey Burrito Bowl

Turkey Burrito Bowl

Turkey Burrito Bowl

Serves: 6
Total Time: 26 min.
Prep Time: 20 min.
Cooking Time: 26 min.
Yield: 4 servings, about 1 cup each
1 1/2 Green 1 Red 1Y 1B 1 tsp
Ingredients
1 tsp. olive oil
1 lb. raw ground 93% lean turkey breast
½ large onion, chopped (about 1 cup)
2 cloves garlic minced
1 tsp. chili powder
1 tsp. Mexican oregano
1/2 tsp. Sea salt
1 cup all natural tomato sauce, no salt or sugar added
1 chipotle pepper in adobo sauce, chopped
1 Tbsp adobo sauce (the sauce from the chipotle chili pepper in adobo sauce)
1 (12 oz) bag frozen Green Giant Riced Cauliflower & Sweet Potato (or just Riced Cauliflower works)
½ cup water
1 (15 oz) can black beans, rinsed and drained
1 (10 oz) bag frozen Green Giant Roasted Corn
Toppings: shredded cheddar cheese, lettuce, plain greek yogurt, guacamole or avocado slices, tomato, salsa.
Preparation:
  1. Heat oil in medium nonstick skillet over medium-high heat.
  2. Add onion and cook, stirring frequently, for 4 to 5 minutes, or until onion is soft.
  3. Add garlic; cook, stirring frequently, for 1 to 2 minutes, transfer mixture to a med bowl.
  4. Add turkey; cook, stirring frequently, for 8 to 10 minutes, or until turkey is cooked through.
  5. Season with chili powder, oregano, and salt.
  6. Add onion mixture, tomato sauce, chipotle pepper, and adobo sauce. Mix well. Reduce temp to med low; gently boil, stirring frequently  for 8-10 min or until thickened.
  7. Stir in the Riced Cauliflower & Sweet Potato and water. Simmer over medium heat until the cauliflower and sweet potato are cooked through adding additional water if need.
  8. Stir in the black beans and corn and cook until heated through.
  9. Spoon into bowls and top with desired toppings.

I chose to layer the toppings in a mason jar. I added the ground turkey and cauliflower rice mixture on the bottom of the jar, black beans, corn, cilantro, tomato, lettuce, I topped with wholly avocado cups or sliced avocado.

 

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