If you’re looking for something something hearty but still healthy and easy to prepare, this taco bowl is the perfect choice. Made with ground turkey, lentils, black beans, and plenty of colorful veggies like capsicum and corn, it’s full of flavor and perfect for meal prep or weeknight dinners.
Ingredients
Makes ~7 taco bowls
For the capsicum and onion
- 3 capsicums (600 grams), sliced
- 1 teaspoon (5 grams) taco seasoning
- 1 small red onion, sliced
For the lentil & turkey
- 300 grams turkey mince
- 1 can (400 grams) cooked lentils of choice, drained & rinsed
- 1 tablespoon (20 grams) taco seasoning
- 1/3 cup (80 grams) salsa
Note: feel free to substitute the lentils and turkey with any other protein of your choice. Examples include crumbled tofu and beef!
Other
- 875 grams (3.5 cup) cooked quinoa, brown rice or white rice
- 1 can (425 grams) corn, drained
- 1 can (425 grams) black beans, drained and rinsed
- 4 avocados, diced or sliced
- salt to taste
- coriander to top
- dollops of salsa to serve
- oil for cooking
Instructions
1. Cook the quinoa, brown or white rice according to the package instructions.
2. Heat a drizzle of oil in a frying pan over medium heat. When the oil becomes hot, add the capsicum strips and red onions, frying until slightly softened. Sprinkle in the taco seasoning and salt to taste, then cook for another minute. Remove from the pan and set aside.
3. Return the pan to the heat and drizzle some more oil. When the oil is hot, add the turkey mince and cook until browned, making sure to break up the mince using your spatula.
4. Add the taco seasoning, lentils, salsa and salt to taste. Cook for another couple of minutes until everything is well seasoned and cooked through. Turn off the heat.
5. To assemble the taco bowls, spread the rice or quinoa on the bottom of your bowl or lunchbox. Top with the lentil and turkey, capsicum and onion, as well as corn, black beans, a dollop of salsa, chopped coriander and avocado to serve. Mix everything together before enjoying your easy taco bowl!
