Tuesday, April 4, 2017

Turkey Taco Rice Bowls with Chipotle Mango Guacamole


 This meal is Taco Tuesday at it's finest. It's all the flavors you love about tacos, but with less carbs and more heart-healthy fats and protein. The mixture of flavors is so fresh and delicious (I mean who doesn't love a good guacamole?). Double or triple the recipe for friends and family and have fun letting them customize their own bowl. Pair this with a cold beer or margarita and get your fiesta started!


1. Mash avocado in a mixing bowl. Stir in the remaining guacamole ingredients. Adjust seasonings as needed and set aside. 




2. Heat olive oil in a large skillet over medium-high heat. Add onion and cook for 2 minutes. Add ground turkey and cook until no longer pink. 


3. Add seasonings and beans and stir to combine. 


4. Place cooked rice into 4 serving bowls and top with turkey/beans, guacamole, radishes and cheddar.




Turkey Taco Rice Bowls with Chipotle Mango Guacamole
Serves 4

All you need:
Guacamole
2 ripe avocados, peeled and pitted
1 ripe mango, peeled, pitted and diced small 
1/2 small red onion, diced
1 teaspoon garlic powder 
2 tablespoons chopped cilantro 
2 chipotle peppers in adobo, chopped 
Zest and juice of 1 lime 
Salt and pepper, to taste 

1 tablespoon olive oil
1 small yellow onion, diced 
1 1/2 pounds extra-lean ground turkey 
1 tablespoons chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin 
1/2 teaspoon garlic powder
1 can pinto beans, drained and rinsed 

Cooked brown rice 
Julienne radish and freshly grated white cheddar cheese, for garnish 

All you do:
1. Mash avocado in a mixing bowl. Stir in the remaining guacamole ingredients. Adjust seasonings as needed and set aside. 
2. Heat olive oil in a large skillet over medium-high heat. Add onion and cook for 2 minutes. Add ground turkey and cook until no longer pink. 
3. Add seasonings and beans and stir to combine. 
4. Place cooked rice into 4 serving bowls and top with turkey/beans, guacamole, radishes and cheddar. 
 

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