Ingredients
- 180 grams dry jasmine rice (dry, 1 cup brown jasmine rice)
- 1 pound ground turkey
- 1 tablespoons dry taco seasoning
- Kosher salt
- 2 ounces plain yogurt (1/4 c.)
- 2 teaspoon hot sauce
- 300 grams grape tomatoes (halved, 2 cups)
- 2 avocados, diced
- 1 can (15 ounce) black beans (rinsed and draine
- Corn salsa (purchased or make your own)
- Cilantro
How to Make
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Step 1: In a small pot, cook rice according to package directions.
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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)..
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Step 3: In a small bowl, mix together yogurt and hot sauce. (If you want a "professional looking" drizzle, transfer to a plastic Ziplock®.)
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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.
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Step 5: (Cooking time includes time for rice to cook - can use leftover rice if desired)
Tips & Variations
- Ziplock® bag if you want a fancy drizzle!
We hope you enjoy this recipe!
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