The Easy & Healthy Recipe for a Southwest Taco Bowl

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

shredded cheese

🥗Healthier: nutritional yeast

💰Cheaper: cheddar cheese

Nutritional yeast is lower in calories and adds a cheesy flavor

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often cheaper and has a neutral flavor

Preheat a non-stick saute pan on medium to medium-high heat.

Chop bell peppers and poblanos into small pieces, removing seeds as necessary.

Add a small amount of canola oil to the preheated pan.

Add chopped bell peppers and poblanos to the pan and sauté until tender, about 2 minutes, stirring occasionally.

Season the ground turkey breast with garlic powder, salt, cumin, paprika, chili powder, cayenne, oregano, and onion flake (doubling the onion flake if using instead of onion powder).

In a separate bowl, chop romaine lettuce into small pieces, aiming for about 2 cups.

Once the peppers are tender, remove them from the pan and set aside.

In the same pan, add the seasoned ground turkey breast and cook until browned, breaking it apart as it cooks.

Combine the cooked ground turkey with the sautéed peppers, black beans, and quinoa in a large bowl.

Serve the mixture over the chopped romaine lettuce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens