Turkey Burrito Bowl
{Original post published March 21, 2018}
Hello my friends! Today I want to share a really EASY recipe that is great for meal prepping ahead of time. I love it because it's filling, high protein, is full of healthy fats and colourful veggies and it holds up great in the fridge for a few days. To reheat it just tip it into a frying pan and then add the avocado and cilantro. You could also make this into a salad by subbing the rice for greens and enjoy it that way :) More greens are always welcome! You can also make it vegetarian/vegan by just using black beans instead of turkey. That will also make it a super BUDGET friendly meal, which is always nice. And it only takes about 30 minutes to prep, so it makes a great weeknight dinner. We all need more quick and easy in our lives, don't we? Hope you enjoy!!
Turkey Burrito Bowls (Makes 4 servings)
1 lb ground turkey *for a vegetarian option sub black beans
2 cups cooked brown rice
2 tsp Taco seasoning (make sure it doesn't contain sugar!)
Salt and pepper
2 cups shredded cabbage
2 avocados
1 cup cherry tomatoes, halved
2 limes
4-8 tbsp olive oil
Salsa or hot sauce (optional)
Cilantro for garnish (optional)
Directions
Cook rice with a bit of salt according to package instructions (or in a rice cooker!) Set aside until you're ready to assemble your bowls.
Brown the ground turkey in a skillet over medium heat until no longer pink. Add taco seasoning and a big pinch of salt and pepper. If you're using black beans, drain and rinse them and add to skillet with taco seasoning. Cook until warm and fragrant.
Shred cabbage and place in a large bowl. Add a pinch of salt and massage it into the cabbage until it begins to wilt and release a bit of moisture. This will make the cabbage more digestible and more palatable. Cut cherry tomatoes in half.
Divide rice, cabbage and turkey evenly between 4 bowls or glass containers. Add tomatoes. Cut avocados in half and place one on top of each bowl (do not peel or cut into smaller pieces until ready to serve).
Drizzle 1-2 tbsp olive oil, the juice of half a lime and a splash of hot sauce (if desired) onto each bowl. Enjoy immediately or store in the fridge for 2-3 days.
To serve, remove avocado and place the contents of the bowl into a pan on the stove top. Heat over medium until warmed through. Once warm, re-plate it back into the bowl. Cut the avocado into small pieces and mix it into the bowl. Top with a few sprigs of cilantro and more hot sauce or salsa to taste.
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