Something you never hear people say: “Ehh nah I don’t like Mexican. Guacamole and cheese, no thanks.” If I ever heard someone say this I’d know right away we wouldn’t be friends. Conversely, I’m going to California with three girls this week (SO EXCITED) and I had not met one of the girls (Stacy) when I decided to go on the trip with them. We all went to brunch together a couple weeks ago so that I could meet her, and after sitting down at Le Pain Quotidien, Stacy pushes her menu to the side and says that she already read the menu several times that week in anticipation of our brunch and knew what she was going to order. THANK YOU. I knew right away we’d get along great.
Anyway, I invited my friend Kelly over for dinner and decided to make this healthy turkey taco bowl because it’s a definite crowd pleaser. Kelly came over just as I was getting home from work, so I put her to work chopping up the veggies and herbs.
Traci got home in time to help too. I think I may have over-delegated because I ended up standing in the kitchen watching the two of them chopping and herb-picking. Oopsie 🙂
Once everything was chopped, we sautéed some onions and peppers with this Mexican seasoning. You can use anything similar.
While the veggies were sautéing, I also browned some ground turkey with a packet of taco seasoning and some water and cooked some quinoa with chicken broth for the base. When the meat was about two minutes away from being done, we added some canned black beans.
We layered the quinoa, turkey-bean combo, and veggies, then topped it with guacamole, which I actually purchased pre-made (a weekday shortcut, I admit,) shredded cheese, pico de gallo, and sliced avocados. We had a little “who can make the prettiest bowl” contest during the assembly and Traci won. I chose her bowl for the first picture in this post. Then we curled up on the couch and dug in. It was delicious and extremely filling. Although, not too filling for us to fight over some Molly’s cupcakes immediately after the last bite of taco bowl was consumed.
- 1 cup quinoa
- 2 cups chicken broth
- 1 pound ground turkey
- 1 packet taco seasoning
- ½ can black beans
- 2 bell peppers, any color you want, diced
- ½ chopped onion
- 1 tbsp olive oil
- salt and pepper to taste
- mexican seasoning of choice
- for topping:
- Shredded cheese (i like monterey jack)
- Avocado slices
- pico de gallo
- Cook quinoa with chicken broth according to package instructions. Set aside.
- Brown meat in sauce pan over medium heat with taco seasoning, following the package instructions. When meat is almost finished, add black beans.
- Saute onion with bell peppers in olive oil with salt, pepper, and mexican seasoning.
- Assemble bowls with ½ cup of quinoa as the base, meat/beans, veggies, and toppings of your choice.