Turkey Taco Bowls

Lean ground turkey seasoned to perfection, served in a vibrant bowl with fluffy quinoa, crisp bell peppers, zucchini, and refreshing lettuce. Top with a dollop of lactose-free sour cream and fresh cilantro for a complete meal.

• Prep: 15 min
• Cook: 20 min
• Total: 35 min
• Servings: 4
• Cuisine: Mexican
• Difficulty: Easy

Dietary

• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-FODMAP
• Low-Calorie
• Low-Sodium
• High-Protein
• Low-Sugar
• Low-Saturated-Fat

Tags

• stir-fry
• healthy
• spicy
• comfort food
• tangy
• smoky
• rich
• fresh

Ingredients

• 1 pound ground turkey (lean)
• 1 tablespoon garlic-infused olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder (FODMAP-friendly)
• 0.5 teaspoon smoked paprika
• 0.5 teaspoon dried oregano
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper
• 0.5 red bell pepper (diced)
• 1 zucchini (medium, diced)
• 1 cup quinoa (uncooked)
• 2 cup low-FODMAP chicken broth
• 4 cup romaine lettuce (chopped)
• 4 tablespoon lactose-free sour cream
• 2 tablespoon fresh cilantro (chopped)

Instructions

1. Rinse the uncooked quinoa thoroughly under cold water. In a medium saucepan, combine the rinsed quinoa with low-FODMAP chicken broth or water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Fluff with a fork and set aside.
2. While quinoa cooks, heat garlic-infused olive oil in a large skillet over medium-high heat. Add the lean ground turkey and cook, breaking it up with a spoon, until no longer pink, about 7-8 minutes.
3. Drain any excess fat from the skillet. Stir in the ground cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper. Cook for 1 minute more until fragrant.
4. Add the diced red bell pepper and zucchini to the skillet with the turkey. Sauté for 5-7 minutes, until the vegetables are tender-crisp.
5. To assemble the bowls, divide the cooked quinoa among four bowls. Top with the turkey and vegetable mixture. Add chopped romaine lettuce, a dollop of lactose-free sour cream or yogurt, and a sprinkle of fresh cilantro to each bowl.

Notes

Keep the lactose-free sour cream/yogurt separate if prepping meals ahead to prevent sogginess. Reheat the turkey and quinoa, then add fresh toppings.

Nutrition (per serving)

• Calories: 485
• Protein: 37 g
• Carbohydrates: 44.5 g
• Fat: 18 g
• Fiber: 7.5 g
• Sodium: 390 mg
• Saturated Fat: 4.5 g
• Sugar: 5 g
• Cholesterol: 95 mg