May is right around the corner… literally, May 1st is tomorrow How crazy is that?
Time seems to be moving at warp speed, and I need it to stop! However I am excited for the hopefully warmer weather that May should bring. I am ready to say good riddance to the cold chilly April days!
In the latest issue of the Cooking Light Magazine, Cooking Light featured a segment on healthy one bowl dishes, my favorite! I think anything taste better when it is thrown all together in one bowl. I will admit I probably eat some form of quinoa/rice/farro bowl at least 4-5 (ok maybe 8) times in a week, because they are so simple to make and the flavor combos are endless! What I love about the Cooking Light segment was the unique out of the box flavors they paired together! I never thought to do a BBQ grain bowl with pickles! Check out the full segment here!
And in honor of my favorite type of meal (grain bowls) and the fact that Cinco De Mayo is coming up I thought I would share the recipes for these delicious Turkey, Black Bean and Sweet Potato Taco Salad Bowls! These little bowls are jam packed full of flavor, and super easy to prepare! Enjoy!
Turkey, Black Bean and Sweet Potato Taco Salad Bowls
Brunch N'Cupcakes
Serves 4
Ingredients:
1 Medium Sweet Potato Chopped
1 Lb Extra Lean Ground Turkey
1 - 15 Oz. Can Black Beans Drained and Rinsed
2 Tablespoons Tomato Paste
1/2 Large Onion - Chopped
1/2 Cup Chopped Fresh Cilantro
1/2 Tablespoon Chili POwder
1 Tablespoon Nutritional Yest
1 Tablespoon Cumin
Salt and Pepper to Taste
For Serving:
Cooked Brown Rice - Usually make enough to serve 4 (1 cup dry)
Spinach
Chopped Tomatoes
Chopped Green Onions
Taco Bowls - Followed this Recipe
Salsa, Avocado, Sour Cream/Greek Yogurt
Directions:
1- In a large skillet coated with cooking spray saute onions until soft. Add in chopped sweet potato and cook until tender - about 10 minutes. Remove onion and sweet potato from skillet and set aside.
2 - Re-spray skillet with cooking spray and add your lean ground turkey to it. Season with cumin, chili powder and salt and pepper. Cook until meat is no longer pink.
3- When meat is done add your sweet potato, and onions back into the skillet along with the black beans, tomato paste, water and nutritional yeast. Cook for about 5 minutes. Stir in fresh cilantro and serve.
To assemble the bowls:
1- Take one taco shell bowl and fill bottom with as much brown rice as you like. Top with spinach and taco meat. Top your bowl with toppings of choice. I love salsa, avocado and fresh cherry tomatoes!
Enjoy!
