This high protein, vegetable-forward dish delivers all the taco flavors you love in one nutritious package. Instead of rice, roasted corn and onions serve as the base for the taco bowl which is topped with cumin roasted ground turkey, red kidney beans, and a medley of toppings.
Chipotle Turkey Taco Bowls
Ingredients
- 1 lb ground turkey
- 1 tbsp olive oil, divided
- 2 tsp ground cumin
- 1 cup finely chopped yellow onion
- 1 can red kidney beans, drained and rinsed
- 2 cups corn kernels, fresh or frozen
- 1 chipotle in adobo, minced, plus 1 tbsp sauce
- 1 avocado, pitted and diced
- 1 cup chopped fresh tomato
- 1 lime, quartered
- ¼ cup cilantro leaves
Directions
1) Grease two Suvie pans. Crumble 1 lb ground turkey into one pan and season with 2 tsp olive oil, 1 tsp kosher salt, ½ tsp ground black pepper, and 2 tsp cumin. Gently stir in kidney beans to combine and transfer pan to the bottom zone of Suvie.
2) In the second Suvie pan, stir together 1 tsp olive oil, 1 chopped onion, 2 cups corn kernels, and 1 minced chipotle in adobo. Season with 1 tsp kosher salt and ½ tsp ground black pepper. Place pan in the top zone of Suvie. → Hold the Tap to Scan tag to the logo on the appliance.
Suvie Cook Settings
Bottom Zone: Roast at 400°F for 18 minutes
Top Zone Roast at 400°F for 25 minutes
3) Remove pans from Suvie. Break up pieces of turkey with a spoon and season to taste with salt and pepper. Divide between plates.
4) Season corn and onions to taste with salt and pepper. Divide between plates with the turkey. Divide tomatoes and avocados between plates, seasoning lightly with salt. Garnish each serving with a squeeze of lime and cilantro leaves just before serving.
Chef’s Tip: Do not use ground turkey breast, which is too lean for this recipe.
Nutrition
Nutritional Information per serving (4 servings per recipe): Calories 440, Total Fat 20g, Total Carbohydrates 41g, Total Sodium 1390mg, Total Protein 30g.
