Turkey Burrito Bowls with Creamy Cilantro Dressing
This turkey bowl recipe has everything you love about a burritos and tacos deconstructed into an easy to eat bowl. Made with ground turkey, fresh veggies, flavorful beans, cauliflower rice and a high protein sauce, this is both filling and delicious.
The homemade cilantro dressing turns this ordinary bowl into a flavor explosion. It’s super easy to make and adds richness to the bowl. If using this for meal prep, keep the dressing separate and add it when you’re ready to eat. Add your favorite fresh toppings to make your bowl how you want it.
For more meal prep bowls, try buffalo chicken bowl, copycat KFC bowl or Mediterranean meatball bowls.
Why you’ll love this recipe
- 43 grams of protein per bowl.
- Tons of different ways to dress your unique bowl.
Ingredients and Substitutions:
These are the main ingredients and substitutions for these delicious taco bowls. See the recipe card below for the full ingredients list and instructions for this recipe.
- Ground Turkey: pre-cook your meat for these bowls to save on time. You can cook lean ground turkey, lean ground beef, ground chicken or ground pork, if desired.
- Taco Seasoning: Siete is my favorite or homemade taco seasoning.
- Red Bell Peppers: I like red for the sweetness but any color bell pepper works.
- Red Onion
- Frozen Cauliflower Rice: this keeps it lower in carbs. For a more filling bowl you can use brown rice, white rice, Mexican rice or sweet potatoes.
- Lime Juice
- Cilantro
- Pinto Chili Beans in Mild Sauce: I love these because they add tons of extra flavor. You can use black beans if you prefer.
- Cilantro
- Low-Fat Cottage Cheese: use a cottage cheese that’s not too watery. I love good culture. You can also use full-fat for a creamier sauce.
- Non-Fat Plain Greek Yogurt: this is used in place of sour cream. Adds protein but not too much fat. You can use full-fat, if desired.
- Extra Virgin Olive Oil
- Apple Cider Vinegar:
- Cholula: this is for some heat. Use your favorite hot sauce in its place.
Variations
- Add cheddar cheese, black olives, guacamole, jalapeños or avocado.
- Add salsa or pico de Gallo.
- Try a drizzle of cottage cheese avocado crema.
Dietary Modifications
- This recipe is gluten-free, as is. Be sure your pinto beans don’t have any additives containing gluten.
- For dairy-free, use a dairy-free cottage cheese for the cream sauce.
How to make these burrito bowls (a visual step-by-step guide):
Step 1: cook the turkey
In a large skillet over medium heat, spray with nonstick spray and add the ground turkey. Cook breaking into bite size pieces until cooked through and no longer pink. Season with one packet of taco seasoning and mix to combine (image 1). Remove from the pan and set aside.
Step 2: saute veggies
Heat the olive oil over medium heat in a large skillet. Once hot add the peppers and onions and sauté for 5 minutes. Add the salt, cumin, chili powder and garlic powder and stir to coat the peppers and onions. Lower the heat to medium-low and add the water. Simmer for 5 minutes to soften the veggies (image 2).
Step 3: make the dressing
In a single blender cup or high speed blender add the cilantro (stems on are fine just remove the long end stems), cottage cheese, yogurt, extra virgin olive oil, garlic, salt, apple cider vinegar, black pepper and Cholula. Blend until smooth (image 3).
Step 4: make the cauliflower rice
While the peppers and onions cook, cook the cauliflower rice according to the package instructions. Combine in a bowl with lime juice and chopped cilantro and mix (image 4).
Step 5: assemble your burrito bowl
Each burrito bowl gets 1 cup (183g) of cauliflower rice, ⅓ cup (88g) of pinto beans, 110g of peppers and onions, 3 oz. cooked turkey meat, ¼ the chopped lettuce and 62g of cilantro dressing.
Expert Tip!
If meal prepping 4 bowls: add everything except the dressing, prep that in a small container to add on top when ready to enjoy.
Recipe FAQs
Prepare individual bowl and store leftovers in an airtight container in the fridge for up to 4 days. I add everything at once, except the sauce. Add the sauce when ready to eat.
Add your favorite taco toppings on top of your tacos. I love cilantro, onion, salsa, olives, etc. Serve with Spanish rice and 5 layer dip.
Absolutely. Use any ground meat you love. Use my homemade taco seasoning to season the meat for extra flavor.
Check out some of our other recipes!
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Turkey Taco Bowl
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Ingredients
- 1 lb. ground turkey
- 1 packet Taco Seasoning
- 1 tsp. olive oil
- 2 large red bell peppers, sliced 250g
- 1 red onion, sliced 300g
- 1/2 tsp. salt
- 1/2 tsp. ground cumin
- 1/2 tsp. chili powder
- 1/2 tsp. garlic powder
- 1/2 cup water
- 24 oz. frozen cauliflower rice (2, 12.oz bags)
- 2 Tbsp. lime juice
- 1/2 cup cilantro, chopped
- 1 15 oz. can pinto chili beans in mild sauce, top sauce drained out
- 1 head romaine lettuce, chopped
Creamy Cilantro Dressing
- 1 bunch fresh cilantro 42g
- 1/2 cup low-fat cottage cheese 110g
- 1/2 cup non-fat plain Greek yogurt 112g
- 2 Tbsp. extra virgin olive oil 21g
- 2 cloves garlic
- 2 Tbsp. water
- 1/4 tsp. salt
- 1/4 tsp. apple cider vinegar
- fresh cracked pepper
- 2-3 dashes Cholula (or favorite hot sauce)
Instructions
- In a large skillet over medium heat, spray with nonstick spray and add the ground turkey. Cook breaking into bite size pieces until cooked through and no longer pink. Season with one packet of taco seasoning and combine. Remove from the pan and set aside.
- Heat the olive oil over medium heat in a large pan. Once hot add the peppers and onions and saute for 5 minutes. Add the salt, cumin, chili powder and garlic powder and stir to coat the peppers and omnions. Lower the heat to medium-low and add the water. Simmer for 5 minutes to soften the veggies. At the end you can up the heat one last time to get some added color on the veggies. Remove and set aside.
- While the peppers and onions cook, cook the cauliflower rice according to the package instructions. Combine in a bowl with lime juice and chopped cilantro and mix.
- Each burrito bowl gets 1 cup (183g) cauliflower rice, ⅓ cup (88g) pinto beans, 110g of peppers and onions, 3 oz. cooked turkey meat, ¼ the chopped lettuce and 62g of cilantro dressing.
- If meal prepping 4 bowls: add everything except the dressing, prep that in a small container to add on top when ready to enjoy. I enjoy this bowl at room temperature, so I zap it in the microwave (with the lettuce!) for 30 seconds or so. Add your favorite toppings like salsa, cheese, guac and olives.
Notes
- Nutritional information is an estimate and will vary with substitutions.
- Swap turkey with ground chicken or beef.
