Taco Night Power Bowl

Cook Time: 40 min

Serves: 4

Description: For registered dietician, Beth Stark, RDN, LDN, tacos are always on the weekly menu. Why? They offer an easy way to bring health greens and vegetables to the table in a way that is fun for her kids! Follow the recipe below or mix it up based on what is available in your fridge or pantry.

In This Recipe: BrightFarms® Sunny Crunch®

Ingredients:

• 3 cups BrightFarms® Sunny Crunch®, shredded
• ½ cup of Veggie Confetti pickled onions
• 2 tsp. olive oil
• 1 small onion, diced
• 1 pound 93% lean ground turkey or plant-based crumbles
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 teaspoon garlic powder
• ¼ teaspoon ground red cayenne pepper
• ½ teaspoon iodized salt
• 2 cups instant whole-grain brown rice, cooked according to package instructions
• 1 cup no salt added black beans, drained and rinsed
• 1 medium tomato, chopped
• 1/3 cup Mexican style natural shredded sharp cheddar cheese or shredded plant-based cheese
• ½ ripe avocado, peeled, pitted and sliced
• ½ lime, sliced into 4 wedges

Optional Garnishes

• Fresh cilantro
• Light sour cream
• Plain Greek yogurt
• Fresh salsa

Recipe Preparation:

1. In a large skillet, heat olive oil over medium heat.
2. Add onion and sauté until tender; about 4 minutes.
3. Add ground turkey or crumbles; cook and stir, breaking it into crumbles; about 8 minutes or until browned.
4. Add chili powder, cumin, garlic powder, cayenne pepper and salt; stir to combine.
5. Reduce heat to low and simmer 10 minutes. Cool slightly.
6. Divide cooked rice evenly into 4 bowls. Top with lettuce, Veggie Confetti pickled onions, black beans, tomato, cheese, avocado and fresh lime juice.
7. Add desired garnishes and serve.