Turkey Taco Salad Bowl
This turkey taco salad bowl combines lean protein, fresh vegetables, and bold Mexican-inspired flavors for a delicious and nutritious meal. Perfect for meal prep or a quick lunch option, this versatile dish offers a healthier twist on traditional taco salads without sacrificing any flavor.
Equipment
- Large Skillet
- Mixing Bowls
- Cutting Board
- Knife
Ingredients
Turkey Taco Meat
- 1 pound lean ground turkey 93% lean
- 1 tablespoon olive oil
- 1 small onion finely diced
- 2 cloves garlic minced
- 2 tablespoons homemade taco seasoning or 1 packet low-sodium taco seasoning
- 1/4 cup water
Salad Base
- 4 cups romaine lettuce chopped
- 1 cup cherry tomatoes halved
- 1 medium red bell pepper diced
- 1 cup black beans rinsed and drained
- 1 cup corn kernels fresh, frozen and thawed, or canned
- 1 avocado diced
- 1/4 cup red onion thinly sliced
- 1/4 cup fresh cilantro chopped
Dressing
- 2 tablespoons plain Greek yogurt
- 2 tablespoons salsa
- 1 tablespoon lime juice
- 1 teaspoon honey optional
- salt and pepper to taste
Optional Toppings
- 1/4 cup shredded Mexican-blend cheese
- 1 cup crushed tortilla chips
- sliced jalapeños
- lime wedges for serving
Instructions
- Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 2-3 minutes until translucent.
- Add minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
- Add the ground turkey to the skillet, breaking it up with a wooden spoon as it cooks. Cook for 5-7 minutes until no pink remains and the meat is browned.
- Once the turkey is cooked through, sprinkle the taco seasoning evenly over the meat and stir to coat.
- Add ¼ cup water to the skillet and stir to combine. Simmer for 2-3 minutes until the liquid has reduced and the seasoning coats the meat.
- While the turkey is cooking, chop the romaine lettuce and place it in a large bowl. Prepare all other vegetables as directed.
- In a small bowl, whisk together the Greek yogurt, salsa, lime juice, and honey (if using). Season with salt and pepper to taste.
- To serve immediately, divide the lettuce among four bowls. Top each with a portion of the turkey mixture and the prepared vegetables.
- Drizzle with the dressing and sprinkle with cilantro and any optional toppings you desire.
- For meal prep, layer components in containers with dressing and avocado kept separate until ready to eat.
Notes
For optimal freshness when meal prepping, store components separately and assemble just before eating.
The turkey meat stays fresh for up to 4 days in an airtight container in the refrigerator.
Cut the avocado just before serving to prevent browning, or sprinkle with extra lime juice if preparing in advance.
For a vegetarian option, replace the ground turkey with crumbled firm tofu, cooked lentils, or pinto beans.
The turkey meat stays fresh for up to 4 days in an airtight container in the refrigerator.
Cut the avocado just before serving to prevent browning, or sprinkle with extra lime juice if preparing in advance.
For a vegetarian option, replace the ground turkey with crumbled firm tofu, cooked lentils, or pinto beans.
Nutrition
Calories: 385kcalCarbohydrates: 26gProtein: 29gFat: 18gSodium: 420mgFiber: 9gSugar: 5gVitamin A: 55IUVitamin C: 80mgCalcium: 10mgIron: 15mg
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