Created by Jessica Krauss on April 20, 2017
No guilt, low-sodium burrito bowls Who doesn’t love going out for a fun and flavorful Mexican meal? The chips and guac, gooey quesadillas, big burritos, crunchy tacos, warm churros, and of course a cold, classic margarita for mom – all so delicious and irresistible. The whole experience is a joyful celebration; BUT, we also often...
- Prep Time: 10m
- Cook Time: 30m
- Total Time: 40m
- Serves: 6
- Category: Main Meals
- 1 c uncooked quinoa (makes about 3 cups cooked)
- 1 tbsp. avocado oil
- 1/2 yellow onion, chopped
- 1 garlic clove, minced
- 1 bell pepper, chopped
- any other vegetables you have on hand, chopped
- 1 lb ground turkey
- 2 tbsp. homemade taco seasoning*
- 1/2 c bone broth or stock
- 1 c corn kernels (or 1 can organic, no salt added, whole corn kernels)
- 1 can organic fire roasted tomatoes
- Preheat oven to 400 degrees F.
- Cook quinoa in a pot following directions on package. Typically 1 cup uncooked quinoa = 2 cups water.
- Heat avocado oil over medium heat in a large skillet. Once skillet is hot, add chopped veggies and garlic and saute for 3 minutes.
- Add ground turkey, breaking it up with a spatula and cooking through until mostly no pink is showing (does not need to be 100% cooked through in order to move on to next steps).
- Add homemade taco seasoning and stir altogether.
- Turn heat down to low and pour bone broth over the vegetable and turkey mixture. Cover skillet and let simmer for 10 minutes.
- In a 9"x13" oven-safe dish, add cooked quinoa, corn, and fire roasted tomatoes. Next add the vegetable and turkey mixture. If desired, add shredded Mexican blend cheese. Combine all ingredients well. Top with more cheese, if desired. Cover entire dish with in foil and bake in the oven for 10 minutes.
- Serve in individual bowls and add desired toppings (i.e. cheese, sour cream, hot sauce, diced avocado, tortilla chips, and/or cilantro, etc.)
- * Search "homemade taco seasoning" for my low-sodium version.