These spicy turkey taco quinoa bowls are a healthy and simple way to meal prep tacos and eat them all week!
I have been a taco fiend lately. I don't know what it is about tacos, but I know you get me. And do we taco-lovers really need to explain ourselves here? Because it's tacos we're talking about. Pretty much anything you want flavored with chili powder and cumin and all the taco flavors of the world, sandwiched between your favorite taco shell (whole wheat or corn, with 100% clean ingredients, obvs). It's difficult to go wrong.
Buuuut inevitably, life gets in the way and sometimes you find yourself without taco shells. Or, you're simply in need of a little switcheroo in your taco routine. I mean, suppose you want to eat tacos for every meal for a week (not a ridiculous idea at all; in fact, I might just do that next week). You might have breakfast tacos using corn tortillas, but then you still have lunch and dinner and goodness knows you need some variety in there. But mostly, for "normal" people who don't try to eat tacos for every meal for a week for the sake of it, to change up your taco game.
Not to mention, bringing tacos to work for lunch?? Complicated and sometimes awkward. I'd rather just throw it all in a bowl and eat it with a fork.
Enter spicy turkey taco quinoa bowls... WITH. A cilantro avocado lime sauce, no less. Get ready.
For the turkey taco meat: In a big sauté pan, brown the turkey with onions, breaking up the meat as it cooks. Then, add the drained and rinsed black beans, spicy salsa (or mild), tomato paste, taco spice, and a squeeze of lime. Mix it all together so it's evenly distributed in the pan, and let it simmer for several minutes.
For the quinoa: Easy. While the spicy turkey black bean mixture is in the works, cook the quinoa according to package instructions. If you already have some cooked quinoa on hand, high five.
For the cilantro avocado lime sauce: First, hide your spoons, because you'll be eating this straight out of the blender if you love all the avocado things. In a blender or food processor, toss in a small avocado, a large handful of cilantro, juice from one lime, and a pinch of salt. If you want thinner, pourable sauce, add a little water (1 teaspoon at a time) or more lime juice. Otherwise it'll be thicker and scoop-able. Like guacamole. Which you could totally also use (hey, I love a good shortcut as much as the next person).
For the greens and toppings: Take out your favorite greens -- spinach, romaine, mixed greens, whatever you like! I used mixed greens in the photos. Chop up some fresh cilantro, get out the sour cream or your favorite cheese, extra salsa, and tortilla chips for added crunch.
Assembly: The best part! Well, no, eating it is the best part. But this means you're getting CLOSE. Put everything in a bowl in whatever ratio you want. I like a pretty even amount of greens, quinoa, and taco meat, plus a lot of fresh cilantro, a generous (read: whole avocado's worth) scoop of cilantro avocado lime sauce, and a couple chips crushed on top.
And there you have it. Spicy turkey taco quinoa bowls: ultra-healthy, flavorful, filling, nutrient dense, and basically made for meal prep. May I recommend watermelon ginger agua fresca on the side?Print
Spicy Turkey Taco Quinoa Bowls
Spicy turkey taco quinoa bowls are a healthy and delicious way to meal prep tacos and eat them all week! They're high protein and flavorful, complete with cilantro avocado lime sauce.
- Prep Time: 5
- Cook Time: 30
- Total Time: 35 minutes
- Yield: 4 1x
- 1-2 tablespoon olive oil
- ½ yellow onion
- 1 lb. ground turkey
- 1 can black beans, drained and rinsed
- ½ cup spicy salsa (or mild)
- 1 tbsp tomato paste
- 3 tsp favorite taco seasoning
- 1 cup quinoa, uncooked
- 2 cups broth or water
- 2 limes
- 1 avocado
- 1 bunch fresh cilantro
- Mixed greens or your favorite greens
- Toppings: fresh cilantro, avocado, sour cream, cheese, tortilla chips
- Heat olive oil in a large sauté pan over medium heat. Add onion and turkey, and cook, using a spatula to break meat up throughout.
- Add black beans, salsa, tomato paste, taco seasoning, and a squeeze of lime. Gently stir to evenly distribute ingredients throughout pan. Turn heat to low and simmer for 8-10 minutes, stirring occasionally.
- Meanwhile, add quinoa and broth (or water) to a pot. Add a pinch of salt if cooking with water. Cook according to package instructions.
- Once taco meat and quinoa are done, set aside. In a food processor or blender, combine avocado, juice of one lime, a handful of fresh cilantro, and a pinch of salt. Blend until smooth.
- Line four bowls with your favorite greens. Divide taco meat and quinoa among bowls. Top with cilantro avocado lime sauce and any other optional toppings: fresh cilantro, tortilla chips, salsa, sour cream, and/or cheese. YUM.