A Lighter & A Bit Healthier Burrito Bowl

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4-6
Servings

10m
Prep Time

20-30m
Cook Time

30m
Ready In

Recipe: #24797

August 31, 2016

recipe by:
Kchurchill5 "RIP" Forever in our Kitchen

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recipe by:
Kchurchill5 "RIP" Forever in our Kitchen

"A nice way to enjoy your favorite Mexican flavors; with a little less fat. A simple layered bowl of all your favorite ingredients. Now, you can add all - or any of your favorites; just make it your own. Olives and jalapenos are also 2 ingredients I often add; but, as I said ... use what you like. This will make four (4-5) dinner bowls; and, depending on what else you serve ... I have even stretched this out to 6 smaller bowls. A fruit salad on the side is perfect with this."

Original recipe yields 4-6 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (668.7 g)
Calories 985.3
Total Fat - 33.4 g
Saturated Fat - 6.5 g
Cholesterol - 71.4 mg
Sodium - 12595.9 mg
Total Carbohydrate - 115.8 g
Dietary Fiber - 26.8 g
Sugars - 9.7 g
Protein - 62.3 g
Calcium - 431.9 mg
Iron - 10.2 mg
Vitamin C - 39 mg
Thiamin - 1.3 mg

Step 1

Sauce ... I like to make this ahead of time; so, it can develop some flavor. Simply mix the yogurt, chipotels, 1 or 2 to taste, cilantro, lime, and salt together. Again, taste ... and adjust accordingly. Cover with plastic wrap; and, refrigerate until ready to use.

Step 2

Rice ... This will take the longest to cook; so, start that first. Cook according to package directions; then, set to the side.

Step 3

Squash and Beans ... NOTE* Squash - I like to use a frozen diced butternut squash. It is easy and convenient. After thawed, I prefer to cut them a bit smaller. But, each brand can be a bit different; I just like a small dice.

Step 4

Add the squash to a non stick pan with just a little olive oil; and, saute on medium heat until it is soft and tender. Then, add in the beans; and, a pinch of salt and pepper to taste. Once done, set to the side; and, cover to keep warm. It should take around 5-7 minutes. The squash doesn't take much time; and, the beans, you are just reheating.

Step 5

Turkey ... As the squash and beans cook; prepare the turkey. Saute in a non-stick pan with a little olive oil and the taco seasoning; until golden brown. Make sure to break up the turkey as it cooks - I like to use a potato masher, but a fork works just as good. I also like to add a little water 1-2 tablespoons to the mix, it just loosens it up a bit. It should take around 5-7 minutes. Again, cover and set to the side to stay warm.

Step 6

MAKE AHEAD TIP: The sauce, rice, squash and beans, and turkey can all be made ahead of time. Simply reheat in the microwave; and, dinner is done in minutes.

Step 7

Avocado and Tomato Topping ... Toss the diced avocado, tomatoes, scallions, a couple of lime wedges squeezed (to taste), and salt and pepper in a small bowl. Cover with plastic wrap, and refrigerate until ready to use.

Step 8

Bowls ... I like a deep wide bowl for this; but, use what you have. Add the lettuce on the bottom; then the warm rice, beans and squash, a little cilantro - just for a little fresh flavor, and the turkey. Then the toppings - the tomato, avocado, scallion mix, cotija cheese (optional), and remaining cilantro. And, don't forget to garnish with the yogurt sauce. Always serve a slice of lime on the side.

Step 9

As mentioned, it is just a bit lighter; although there are still carbs. But, you can really customize it to your liking. One person may want more beans; or, another, more rice. It really is all about making it your own. And, you can always add other ingredients if you like - as mentioned, olives and jalapenos are really good too.