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TACO BOWL

Because sometimes you just can’t wait until Tuesday for a taco fix! This recipe is a healthy spin on a taco bowl. It’s a great way to kick off your week with a nutritious veggie-packed meal and it tastes even better as lunch the next day.

Taco bowls are a great way to get a rainbow of vegetables on your plate. You can add more or less of each ingredient to your bowl to tailor it to your liking. I like to use a quinoa base in the style of Mexican rice. Quinoa is rich in fiber, protein, and iron. You can find more details about quinoa at Mind Body Green and Dr. Axe’s website.

I love a margarita! This pomegranate ginger margarita is loaded with antioxidants, anti-inflammatory ingredients, and a little tequila. It even tastes great as a mocktail. I hope you enjoy!

 

TACO BOWL

Quinoa:

  • 1tbsp avocado oil or grapeseed oil

  • 1/2 yellow onion diced into small pieces

  • 1 garlic clove minced (I like to use a garlic press)

  • 1 can of diced tomatoes

  • 2tbsp HATCH diced green chiles (keep the rest for garnish and other recipes)

  • 1c quinoa cooked (you can use red or white)

  • 2tbsp Mexican or taco seasoning

  • 1/2tsp paprika

  • 1tsp salt

Cook quinoa according to directions on package. Set aside.

Use a large skillet to heat the oil over medium-high heat. Cook the onions until they are translucent and then add the garlic. Cook for 5 min, mixing gently. Add the diced tomatoes (juice and all), chiles, cooked quinoa, Mexican seasoning, paprika, and red pepper flakes. Mix thoroughly. Cover and let reduce for about 10-15 minutes or until the liquid is absorbed.

Ground Turkey:

  • 2tbsp olive oil

  • 1/2 yellow onion diced

  • 1 small tomato diced

  • 1tbs diced green chilies

  • 1lb ground turkey (you can also use ground chicken, bison, beef)

  • 1tbsp chili powder

  • 1tsp salt

  • 1/2c chicken broth

In a large skillet heat oil over medium-high heat, when oil becomes shimmery add onions and cook until translucent. Mix tomatoes and chili’s into onions, 2min.  Add turkey, with a spatula break up meat until it is cooked through and becomes crumbly. Mix in chili powder, salt, and broth. Cook until the meat is cooked through and broth is absorbed. Turn heat down or off until ready to use.

Toppings:

This is where you can be creative! You can use as many ingredients as you would like.

🔹Peppers & Onions:

  • 1 red, yellow, orange pepper cut into strips

  • 1 onion cut into strips

  • 1tbsp oil

  • 1tbsp Mexican seasoning

  • 1tsp salt

In a skillet heat oil over medium-high heat, when it becomes shimmery add peppers and onions. They should sizzle, mix gently. Add in Mexican seasoning and salt. Let cook until the onions turn golden brown and the peppers begin to char or become soft.

🔹Black Beans:

  • 1 can of black beans

  • 1tbsp Mexican seasoning

  • 1 pinch of salt

Heat beans and seasoning in a small saucepan on the stove.

🔹Corn Salsa:
I usually buy mine at Whole Foods, but you can easily make your own.

  • 1c frozen corn thawed (either on the stove or in microwave)

  • 1/4c diced red onion

  • 1/4c diced tomato

  • 1 jalapeño seeded and diced

  • 1/4c cilantro

  • 1tbsp lime juice

  • 1 pinch of salt

Add all ingredients in a bowl and combine.

🔹Guacamole

🔹Salsa

🔹Shredded cabbage, red or green

🔹Diced Tomatoes

🔹Cilantro

🔹Cotija or Feta cheese crumbles

Build Your Bowl

1. Add quinoa

2. Ground meat

3. Add as many toppings as you would like

4. Enjoy!!!

POMEGRANATE GINGER MARGARITA

  • 1 large pitcher

  • 1c blanco tequila

  • 1/2c pomegranate juice

  • 3c club soda (2-12oz cans, you can always use less of this if you would like it stronger)

  • 1/4c lime juice

  • 3.5tbs ginger juice (fresh pressed or store bought, I have been using these Kors shots)

  • 1 bag of ice

  • 1 lime cut into wedges

Combine tequila, pomegranate juice, club soda, lime juice & ginger juice in the pitcher. Fill glasses with ice, pour margarita over the ice and garnish with a lime slice. Enjoy!!!