Turkey Burrito Bowl
- 4 Servings
- 10 mins Prep Time
- 16 mins Total Time
Ingredients
- 1 package 93% Lean Ground Turkey
- 1/2 cup plain Greek yogurt
- 1-2 teaspoons Sriracha sauce, to desired level of heat
- 1 tablespoon lime juice, freshly squeezed
- 2 tablespoons water
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 2 cups warm cooked rice, white or brown
- 1 15-ounce can black beans, drained, rinsed and warmed
- 1 15.25-ounce can whole kernel corn, drained and warmed
- 3/4 cup salsa, pico de gallo-style
Serving Size | About 2 cups |
---|---|
Amount Per Serving | |
Calories | 470 |
Calories from Fat | |
% Daily Value* | |
Total Fat 12g | 15% |
Saturated Fat 3.5g | 18% |
Trans Fat 0g | |
Cholesterol 85mg | 28% |
Sodium 860mg | 37% |
Total Carbohydrates 57g | 21% |
Dietary Fiber 3g | 11% |
Sugars 8g | |
Protein 36g | |
Vitamin D
0%
Calcium
8%
Iron
30%
Potassium
6%
|
|
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly. |
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Step 1
In a small bowl, whisk together yogurt, Sriracha sauce, lime juice and water, then set aside. -
Step 2
Heat a large, non-stick skillet over medium-high heat. -
Step 3
Add ground turkey, chili powder, garlic powder and cumin to skillet. Cook and stir to crumble until meat is cooked to 165° F, about 6 minutes. -
Step 4
Season to taste with salt and pepper. -
Step 5
Divide warm rice into four bowls. Top with turkey, black beans, corn and pico de gallo. -
Step 6
Drizzle with yogurt sauce. Garnish with cilantro, if desired.
Made with:
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