Taco Night Power Bowl
COOK TIME:40 mins.
SERVES:4
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.
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
- In a large skillet, heat olive oil over medium heat.
- Add onion and sauté until tender; about 4 minutes.
- Add ground turkey or crumbles; cook and stir, breaking it into crumbles; about 8 minutes or until browned.
- Add chili powder, cumin, garlic powder, cayenne pepper and salt; stir to combine.
- Reduce heat to low and simmer 10 minutes. Cool slightly.
- Divide cooked rice evenly into 4 bowls. Top with lettuce, Veggie Confetti pickled onions, black beans, tomato, cheese, avocado and fresh lime juice.
- Add desired garnishes and serve.
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