Description
DIY Burrito Bowls are a family favorite!
Ingredients
Scale
For the Pepper Mixture
- 1 poblano pepper (thinly sliced)
- 1 yellow bell pepper (thinly sliced)
- 1 yellow onion (thinly sliced)
- 1 tablespoon canola oil
- 1 teaspoon salt
- Pinch of pepper
- 3 cloves garlic (minced)
For the Turkey Mixture
- 1 pound ground turkey meat
- 1 tablespoon avocado oil
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
For the Cilantro Lime Brown Rice
- 2 cups cooked brown rice
- 1 tablespoon fresh lime juice (about 1 lime)
- 2 tablespoons chopped cilantro
- Pinch of salt
Additional Toppings
- 1 cup quartered cherry tomatoes
- 1 cup black beans (drained and rinsed from the can)
- 4 ears of corn *see note*
- Finely chopped romaine lettuce
- 1 avocado (diced)
- Sour cream (or greek yogurt)
- Salsa (use your favorite kind)
- Tortilla chips *optional
Instructions
- Start by making the pepper mixture. Heat a large pan over medium heat and add 1 tablespoon canola oil. Add the poblano pepper, bell pepper, onion, salt, and a pinch of pepper. Cook for 10-15 minutes until peppers and onions become soft. Add the minced garlic and cook another 1-2 minutes. Set aside.
- Meanwhile, while the peppers are cooking, start making the turkey mixture. Heat a large skillet over medium heat and add 1 tablespoon canola oil, turkey meat, salt, and a pinch of pepper. Cook for 2-3 minutes. Add the garlic powder, cumin, and chili powder and cook for 7-10 minutes until turkey is cooked through and no longer pink. Set aside.
- Mix together the cooked brown rice, lime juice, cilantro, and a pinch of salt. Set aside.
- Put everything out in separate bowls and allow people to build their own bowls! It’s as simple as that!
Notes
*There are several options on how to prepare the corn.
Option 1: Frozen corn, thawed
Option 2: Cut raw corn off the cob and use as is
Option 3: Remove husks and hair from corn and cook for 5 minutes in a dry pan on medium/high heat until corn starts to char. This is my favorite way!