Turkey Burrito Bowl
Recipe: #24861
September 11, 2016
Categories: Beans, Black Beans, Turkey, Rice, Southwest Gluten-Free, No Eggs, Fresh Tomatoes, more
"Love the burrito bowls at Mexican fast food restaurants. This is kind of similar, using ground turkey for the meat."
Ingredients
Nutritional
- Serving Size: 1 (418 g)
- Calories 789.2
- Total Fat - 15.1 g
- Saturated Fat - 2.6 g
- Cholesterol - 62.4 mg
- Sodium - 222.8 mg
- Total Carbohydrate - 113.7 g
- Dietary Fiber - 23.3 g
- Sugars - 4.8 g
- Protein - 53.4 g
- Calcium - 159.1 mg
- Iron - 7.2 mg
- Vitamin C - 18.2 mg
- Thiamin - 1.1 mg
Step by Step Method
Step 1
In a small pot, cook rice according to package directions.
Step 2
While rice is cooking, cook turkey in a large skillet over medium heat. Break turkey up with wooden spoon and continue to cook until no longer pink, 6 to 7 minutes. Season with taco seasoning and salt (to taste)..
Step 3
In a small bowl, mix together yogurt and hot sauce. (If you want a "professional looking" drizzle, transfer to a plastic Ziplock®.)
Step 4
Assemble burrito bowlsl: Divide rice among four bowls and top with ground turkey, tomatoes, avocados, black beans and corn salsa. Snip corner off of Ziplock® bag and drizzle spicy yogurt on top. Garnish with cilantro.
Step 5
(Cooking time includes time for rice to cook - can use leftover rice if desired)
Tips
- Ziplock® bag if you want a fancy drizzle!