Taco Salad Bowl

A simple build your own chipotle bowl!! The lines are long, the costs are high, and the portions are getting smaller. Here's your easy chipotle bowl on a budget! Make it as a rice bowl or a salad for a lighter meal. 

• 1 head romaine and/or 1 cup dry rice 

• 1 can black beans 

• ½ cup frozen corn 

• 1 lb ground turkey 

• Spices: salt, pepper, garlic powder, paprika, cumin 

• 1 roma tomato, diced

• 1 avocado, diced or mashed 

• 1 bell pepper, diced

• 1 jar mild banana peppers, sliced 

• 8 Tbsp salsa, divided 

• 4 Tbsp Greek yogurt, divided 

• Shredded mozzarella (optional) 

1. In a medium sized pot, cook 1 cup of dry rice, according to package instructions. (Typically, rice is cooked at a 2:1 ratio, water:dry rice. Combine into the pot, bring water to a boil, and then turn down the heat to simmer for 20 minutes or until water has all been absorbed.) 

2. In a frying pan, cook ground turkey separating and folding until fully browned. Add spices.

3. Drain and rinse black beans and add to the pan with meat. Add in frozen corn at the same time.

4. Chop all vegetables. Keep them separate as they will be added as topping later on.

5. Assemble 4 bowls. Lay rice and/or lettuce as your base, top with meat/bean/corn mixture and then add vegetables.

6. Top with 2 Tbsp of salsa, 1 Tbsp Greek yogurt, and cheese. 

7. Keep in the fridge for up to 4-5 days. When ready to eat, microwave for 1 to 1 ½ minutes and stir.