These Loaded Turkey Taco Bowls are easy, healthy and done in less than 30 minutes! Lots of veggies, healthy protein and delicious toppings! The perfect easy dinner!
Easy weeknight dinners are my jam. During the week, when I’m just so ready for Friday and homemade pizza and wine that my heart can hardly stand it, it helps me get through when I know that I can whip up a super easy, pretty healthy meal full of protein + healthy carbs in less than 30 minutes.
Enter in these Spicy Loaded Taco Bowls! Yes, I’m fully aware that I’m obsessed with Mexican food. And also “bowls.” Like, hello Southwest Chicken Meal Prep Bowls or Cuban and Black Bean Rice Bowls or even these Brown Butter Shrimp Bowls. Yes, I’m obsessed. And I don’t even give a hoot!
So, these Loaded Turkey Taco Bowls have it all. They’re:
- slightly spicy from the turkey taco mixture
- loaded with healthy fats like fresh avocado
- have tons of fresh veggies (jalapeno, red onion, bell pepper, mushrooms and mooore)
- protein packed from the ground turkey AND pinto beans (totally just take out the beans if you want it vegetarian)
- are filled with healthy carbs like the new eat banza chickpea rice which tastes like buttery cilantro lime deliciousness
- are super tangy from the fresh homemade salsa and sour cream on top
Yup, these Spicy Loaded Taco Bowls are amazing. Let’s get into how to make them. Spoiler alert: it’s super duper easy.
How to Make Loaded Turkey Taco Bowls:
As always, it’s always best to just chop all of the veggies to kind of get them out of the way. So, finely dice a medium red onion, dice ½ of a green bell pepper, one jalapeno, ½ of white button mushrooms. Lastly, mince 4 cloves of garlic. Okay, great! The “hard” part is over.
Next, add some olive oil to your favorite pan. Heat it up on medium heat. Once that’s done, add in half of the chopped onion. Cook for 1 minute or so and then add in your ground turkey. Cook for about 2-3 minutes and add in your taco spices like cumin, chili powder, garlic powder, oregano, paprika, cayenne etc. Find the full measurements in the recipe card below.
Let it cook fully. Add in the garlic cloves and mix around. Also, add in the green bell pepper, jalapeno and mushrooms. Lastly, drain the can of pinto beans and rinse them thoroughly. Add them into the pot and mix until well combined and turn the heat to low-medium. Adjusting seasoning if needed.
In the meantime, time to make that delicious cilantro lime rice. Basically, you can cook whatever rice you have in your pantry – brown, white, or the Banza chickpea rice! Cook according to the package instructions. Once it’s done and extra fluffy, squeeze half of a lime, add a big pinch of salt to taste as well as finely diced cilantro. Mix around.
Next, while everything is on low/simmer to stay warm, get garnishes ready!
Garnishes for Loaded Turkey Taco Bowls:
- my easy homemade salsa
- fresh avocado slices
- full fat sour cream
- chopped cilantro
- extra jalapenos
- chopped radishes
Now, all that you have left to do is assemble the bowls! Rice, turkey taco veggie beans mixture, garnish with all the goods. Serve with chips on the side! EAT UP!
This meal is just so extra easy and packed full of flavor. I hope you enjoy it as much as I do!
Did you enjoy this recipe? Here are a few others you might like:
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Loaded Turkey Taco Bowls
These Loaded Turkey Taco Bowls are easy, healthy and done in less than 30 minutes! Lots of veggies, healthy protein and delicious toppings!
- 4 cloves garlic, minced
- 1 tbsp olive oil
- 1 medium red onion, diced
- 1/2 green bell pepper, diced
- 1 jalapeno diced
- 1/2 cup white mushrooms, diced
- 1 14 oz can of pinto beans, drained and rinsed
- 1/2 lb. ground turkey
Cilantro Lime Rice
- 1 cup rice
- 2 cups water
- juice of 1/2 lime
- 1/8 cup diced cilantro
- salt to taste
- homemade salsa (or your favorite store-bought brand)
- avocado slices
- sour cream
- extra diced jalapenos
- diced cilantro
- fresh lime
Homemade Taco Seasoning Blend
- 1 tbsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp oregano
- 1/2 tsp salt
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- freshly cracked black pepper to taste
Begin by cutting all of the veggies. Dice the red onion, mince the garlic, dice the green bell pepper, jalapeno and mushrooms. Drain and rinse your can of pinto beans. Set aside. In a non-stick skillet, add a tbsp of olive oil. Add in 1/2 of the diced red onion (save the other half for garnish) and cook for 1 minute. Next, add in the ground turkey. Cook for 3-4 minutes and then add the homemade taco seasoning blend. Cook until brown and no longer pink.
To the pan, add in the garlic, green bell pepper, jalapeno, mushrooms, and can of pinto beans. Mix together until combined. Adjusting seasoning if neccessary. Let this cook on low/medium heat to stay warm.
In the meantime, cook your rice according to package directions. I usually say it's about 1 cup of rice to 2 cups of water. Once it's done and fluffy, add in the juice of 1/2 of a lime, cilantro and salt to taste.
Prepare the recommended garnishes above (slice the avocado, more jalapeno and cilantro etc.). Once done, assemble the bowls. Add rice, turkey taco mixture and top with salsa, avocado, jalapeno, sour cream and fresh lime. Eat while hot! Enjoy!