Quick & Healthy Taco Bowls with Chunky Mango Pico
Ingredients
Taco Bowl
- 1 lb organic ground turkey
- 1 tbsp taco seasoning (I prefer Primal Palate, What's Gaby Cooking or Siete Foods taco seasoning)
- 1/4 cup water
- 4 handfuls mixed greens
- 2 tbsp avocado oil
- 1 large bell peppers, thinly sliced
- 1/2 medium onion, thinly sliced
- 1/4 tsp cumin + pink salt
- 1/2 cup purple cabbage
- 1/2 cup refried chipotle beans (I use Better Beans brand)
- 1/2 avocado, sliced
- 1/3 cup freshly chopped cilantro
- Siete Foods grain-free chips
Chunky Mango Pico
- 1 large semi-ripe mango, peeled and diced (you want it to have a slight crunch to it)
- 1/2 large cucumber, peeled and diced (inner flesh/seeds removed)
- 1/2 medium red bell pepper, diced
- 1-2 limes, juiced
- 1/4 cup red onion, diced
- 1/2 tbsp finely chopped jalapeño, seeds removed (completely optional)
- 1/4 cup freshly chopped cilantro
- 1/2 tsp sea salt
Instructions
Taco Bowl
- Heat 1 tbsp oil on medium heat in skillet until hot but not smoking. Add organic ground turkey (or meat of choice) and cook for 5-7 minutes, or until browned. Add taco seasoning and water, turn heat to low, and cover to cook for an additional 5 minutes, or until the water has been absorbed. Turn heat off and set aside.
- While the turkey is cooking, in a separate skillet add the oil and thinly sliced peppers + onions. Sauté for several minutes on medium heat, add cumin + pink salt, then cover and let cook until charred, about 10 minutes. Make sure to toss every few minutes.
- Time to build your bowls! Add mixed greens, seasoned turkey, veggies, sliced avocado, fresh cilantro, mango pico, heated beans and tortilla chips. Enjoy!
Chunky Mango Pico
- Once everything is chopped, toss in a medium bowl add more lime + salt based off your preference. Refrigerate for 30 minutes before serving, and store in airtight container for up to 3 days.