Gluten-Free Turkey Taco Bowl

Ingredients

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• 1 lb ground turkey
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tbsp chili powder Shop
• 1 tsp cumin Shop
• 1/2 tsp smoked paprika Shop
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 cup cooked rice, quinoa, or gluten-free noodles Shop
• 2 cups shredded lettuce or mixed greens
• 1 cup diced tomatoes
• 1/2 cup diced avocado
• 1/4 cup chopped cilantro
• 2 tbsp lime juice
• 1 tsp olive oil

Instructions

1. 1 Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Add the ground turkey and cook, breaking it up with a spoon, until it's browned and no longer pink, about 5-7 minutes. Drain off any excess fat.
2. 2 Add the chopped onion to the skillet with the cooked turkey and sauté until softened and translucent, about 3-4 minutes. Stir in the minced garlic, chili powder, cumin, smoked paprika, salt, and black pepper, cooking for another minute until fragrant.
3. 3 While the turkey mixture is cooking, prepare your base by ensuring your rice or gluten-free noodles are cooked according to package directions and kept warm. This should take approximately 15-20 minutes depending on your chosen grain or noodle.
4. 4 In a small bowl, whisk together the lime juice and 1 teaspoon of olive oil to create a simple dressing. Set aside for drizzling over the bowls.
5. 5 Assemble the taco bowls by dividing the cooked rice or GF noodles among four bowls. Top each bowl generously with the seasoned ground turkey mixture, shredded lettuce, diced tomatoes, and diced avocado.
6. 6 Drizzle the lime dressing over each bowl and garnish with fresh cilantro. Serve immediately for a delicious and satisfying gluten-free meal.

Nutrition (per serving)

Tips & Notes

• Ground turkey is poultry, so cook it to 165°F. Check the thickest clumps with an instant-read thermometer after the spices go in, since ground turkey can look browned before it is fully cooked.
• Chili powder is a blend of ground chiles and other seasonings, so choose one labeled gluten-free. If the pan looks dry when the spices go in at step 2, add 2 to 3 tablespoons of water so they coat the turkey instead of scorching.
• For packed lunches, store the turkey and rice apart from the lettuce, tomatoes and avocado, and reheat only the turkey and rice. Dice the avocado right before eating and toss it with a little lime juice to slow browning.

Common questions