Turkey Taco Bowl
I love ground turkey, because I feel like it is just so darn easy to season. It really takes on what ever flavor profile you are trying to achieve, and it cooks quickly. For lunches for this week, I opted to make a taco bowl with sweet potatoes. The sweet-ish noodles with the spicy turkey meat was a perfect combination, and hit that craving for tacos right on the nose. This could easily work well with zucchini noodles as well, but go for which ever veggie you are in the mood for.
1 pound lean turkey meat
1 large sweet potato, spiralized
2 cloves of garlic, finely minced
1-2 tablespoons olive oil
Taco Seasoning: 1 tablespoon chili powder, 1/1 tablespoon cumin, 1 teaspoon onion powder, 1 teaspoon salt, 1 teaspoon black pepper, 1/2 teaspoon cayenne pepper, 1/2 teaspoon smoked paprika
Peel your sweet potato. Using your spiralizer, turn the sweet potato into noodles. Heat a non-stick pan over medium heat with some olive oil and cook the noodles a handful at a time. Cook until all the noodles are soft and starting to turn golden. Set into a bowl and set aside.
MEG'S TIP: The whole sweet potato when spiralized will make about 4-5 meals, so take out what you want for your dinner and divide the rest into tupperwares for lunch for the rest of the week. This is how I meal prep most of my meals.
Meanwhile, heat a second non-stick pan, add some olive oil and the ground turkey meat. Cook for about 9 minutes, until the meat is almost entirely browned. Add the taco seasoning and the garlic, and continue to cook for another minute or two.
Top your sweet potato noodles with a good spoonful of the taco turkey meat and add what ever taco fixings you may want. I added fresh chopped tomato, some spinach and green onion, but feel free to add cheese (non-paleo), hot sauce, cilantro, etc. Enjoy!