Lunch · Mexican
Lean turkey taco salad bowls
Spiced lean ground turkey over romaine with black beans, tomatoes, salsa and a spoon of Greek yogurt.
- Serves
- 2
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
Ingredients
For 2 bowls- 300 g ground turkey breast, 99% lean
- 1 tsp olive oil
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 100 g black beans, canned, drained
- 150 g romaine lettuce, chopped
- 150 g cherry tomatoes, halved
- 100 g salsa
- 50 g plain nonfat greek yogurt
- 1 lime, cut into wedges
Method
Heat the oil in a non-stick pan over medium-high heat. Add the turkey and cook for 5 minutes, breaking it up, until browned.
Add the chili powder, cumin, garlic powder, salt and 3 tbsp water and cook for 2 minutes, until the turkey is coated. Stir in the beans to warm through.
Divide the romaine and tomatoes between two bowls and top with the turkey and beans.
Finish with the salsa and yogurt and serve with lime wedges. The turkey keeps 3 days in the fridge.