Loaded Turkey + Veggie Burrito Bowls are one of my favorite family meals. Much like tacos, I enjoy adding many different toppings to my burrito bowl, depending on my taste buds’ preference. This loaded bowl includes an array of healthy ingredients: quinoa, spinach, corn, sautéed bell peppers, chickpeas, avocado, tomatoes, corn, and to top things off–jalapeños, tortillas, and cheese. It’s all about the flavor in this dish.
Yes! Burrito bowls please! While it’s not yet, #TacoTuesday, I just enjoy anything burrito bowl, taco, or enchilada-related. Mexican food is just one of my ultimate favorites, perhaps because I have a ton of room to create something spicy! Haha.
For this dish in particular, I wanted to load a lot of my favorite ingredients together to make ONE BIG FAVORITE! And I did accomplish this and it was amazing! Usually, in my house, we don’t eat a lot of rice (we love brown rice if we do, however); therefore, using quinoa was the next best thing! I love the multi-colored quinoa and it definitely acts as a nice filler in any dish. At first, I wasn’t going to add any meat to this dish (hence all the other variety of veggies), however, I decided to add it anyway and since I’m not a HUGE beef eater, I chose to go with Turkey meat and add a bit of “beef bouillon” to give it a beef-like taste. WINNER!
From there, everything else worked seamlessly together and this recipe took more prepping than it did when it came to cooking anything. Literally, only the turkey meat and quinoa needed to be cooked for more in the most time, therefore, it’s super easy to dice the remaining ingredients and set them aside in between. Oh and let’s not forget the sautéed bell peppers/onions, chickpea along with the corn. Each only took about 10 minutes or less in their cook times. Easy-PEEZY, Ya’ll.
When it came to bringing everything together, I wanted to add corn tortillas to the mix so that it felt like a traditional tostada salad. Ever had one? Tostada salads are truly bomb! It’s pretty much a salad that it is housed in a large fried tortilla chip that you can break apart and eat along with everything else with every bite. I hope that my explanation paints a pretty good picture. Haha. Trust me, it’s even more amazing in taste than it is in explanation. Anyway, back to my burrito bowls…..Yes, so I used corn tortillas to help bring everything together and give it a real Mexican dish feel as you’re eating it. Plus, it’s such a great hand held food for the moment you’ve reached the bottom of the bowl and need additional help scooping up the rest of the tidbits. Yum.
Looking for hand-held foods? Check these recipes out:
Loaded Turkey + Veggie Burrito Bowls
- 2 lbs ground turkey (You can use beef if preferred)
- 1 tsp sea salt
- 1/4 tsp black pepper
- 1 tsp cumin
- 1/2 tsp garlic pwoder
- 2 Tbsps taco seasoning
- 1 cup quinoa, cooked
- 1 15 oz can chickpea, drained + rinsed
- 1 cup frozen corn
- 1 medium tomato, diced
- 1 medium jalapeno, diced
- 1/2 yellow bell pepper, diced
- 1/2 green bell pepper, diced
- 1/4 onion, diced
- 1 cup shredded cheese
- 1 cup spinach, rinsed
- 1 ripe avocado, peeled + diced
- sour cream, garnish (optional)
- sriracha sauce, garnish (optional)
- 1 tsp beef bouillon (optional)
- 1 Tbsp vegetable oil
- 1/2 cup water
- 1 Tbsp lime juice
Preheat a cast iron skillet over medium high heat and add vegetable oil. Once heated, add the ground turkey meat and and cook for 5-6 minutes on until cooked through and meat is brown and no longer pink. Drain fat liquid from meat and return skillet with meat back to heat. Now, add taco seasoning, cumin, and garlic powder, 1/2 cup of water, and beef bouillon (if beef taste is desired), stirring to fully incorporate. Place lid on skillet and turn heat to low and let simmer for about 20 minutes, stirring occasionally to avoid sticking to bottom.
Place cooked quinoa in a large bowl; add the lime juice, salt and pepper to add a bit of flavor; toss to coat the quinoa evenly. Set aside.
In the meantime, sauté bell peppers, chickpea, and onions in a skillet with 1 Tbsp of vegetable oil. Remove from heat and set aside. Add corn to a small pot of boiling water and cook for 5 minutes or until tender.
Add corn tortillas to serving bowls and divide the quinoa, placing it on top of corn tortilla in one corner. Arrange the turkey meat, chickpea, sautéed peppers and onion, tomatoes, jalapeños, avocado, corn, spinach, cheese, sour cream and sriracha sauce in other sections of the bowl as desired. Serve immediately.
Loaded Turkey + Veggie Burrito Bowls, anyone?