Description
A delicious and hearty meal that’s perfect for weeknight dinners, these Turkey Taco Bowls are packed with flavor and nutrition!
Ingredients
Scale
- 4 tsp. olive oil, divided
- 1 lb. ground turkey
- 1 large red bell pepper, chopped in half inch dice
- 1 large green bell pepper, chopped in half inch dice
- 1 small onion, chopped in 1/4 inch dice
- 1 cup brown rice (see notes)
- 2 cups chicken broth (see notes)
- 1 1/2 T Kalyn’s Taco Seasoning (or use your favorite taco seasoning blend)
- 1 tsp. Spike Seasoning (or use another all-purpose seasoning blend)
- 2 small avocados, diced into 3/4 inch dice
- 3 T lime juice
- 3/4 cup chopped cherry tomatoes
- 1/2 cup thinly sliced green onions
- 1 tsp. ground cumin
- salt to taste
Instructions
- Heat 2 tsp. of olive oil in a frying pan over medium-high heat, add the ground turkey, and cook until the turkey is nicely browned and any released water has evaporated, about 8 minutes.
- Add the browned turkey to the slow cooker.
- Heat the other 2 tsp. of olive oil and briefly cook the chopped red bell pepper, green bell pepper, and onion; then add that to the slow cooker.
- Add the brown rice, homemade chicken stock, Kalyn’s Taco Seasoning, and Spike Seasoning to the slow cooker and cook on HIGH for about 2 hours, or until the rice is done to your liking. (If your slow cooker cooks hot, check the rice after 90 minutes.)
- When the rice is nearly done, dice the avocado and toss with the lime juice in a small bowl.
- Chop tomatoes and slice green onions and add to the bowl.
- Stir ingredients together with Spike Seasoning and ground cumin, then add salt to taste.
- Put a couple of scoops of the rice mixture into each bowl and top with a little bit of the salsa.
- Serve the Turkey Taco Bowls hot. I like to serve with Green Tabasco Sauce.
Notes
- This rice mixture will freeze well and can be reheated in a pan or in the microwave.
- You’ll need to make fresh salsa when you thaw it; the salsa mixture will only keep about a day in the fridge.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 24 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 90 mg