I am a big fan of Mexican food. I love the balance that most Mexican dishes have of protein, carbs and veggies.
Most Mexican dishes are high in fiber and low in sugar. It’s a very diet-friendly and gluten-free friendly cuisine. And it’s never, ever, boring.
What’s in these Burrito Bowls
These Healthy Burrito Bowls are piled high with goodness. They have the right amount of kick without being overpowering, and the spice is cooled down with a generous drizzle of lime crema which is not to be missed.
Here’s what you’ll need to build your bowl:
- Ground turkey. Go for 93% lean to lower the fat and still keep all the protein.
- Seasoned rice. The ingredients for homemade rice seasoning are below. I keep this seasoning on hand in an airtight container labeled “taco seasoning”, “Spanish rice seasoning”, or whatever else you want to call it. It’s great for seasoning all kinds of proteins, rice, scrambled eggs and even fries.
- Black beans. A simple can of beans, rinsed with water and drained.
- Corn. In season, it’s fun to grill the corn and shave the kernels off the cob. During the cooler months, just pop open a can.
- Avocado. An excellent source of good fats, avocado is super satisfying and makes you feel fuller faster.
- Cotija cheese. Similar to queso fresco, cotija is a white crumbly cheese that’s mild in flavor and a bit salty.
- Salsa, cilantro and chopped scallions for garnish.
Customizing your Burrito Bowl
The beauty of a burrito bowl is that you can make it whatever you want it to be, as long as you stick to the basic components of rice, meat and beans. Here are some easy swaps you can make:
- Try ground beef, pork, pulled chicken or even plant-based protein instead of ground turkey.
- For the seasoned rice, if you want to really cut carbs you could use seasoned cauliflower rice instead.
- Try refried beans instead of black beans for a different texture without sacrificing the fiber content.
- Swap in shredded cheddar or jack cheese for the cotija cheese.
How to serve you burrito bowl
When I’m making this Turkey Burrito Bowl for the family, I’ll set it up buffet style so that everyone can pile on their favorite toppings. It’s also easier to store any leftovers this way too, by keeping everything separate.
And although skipping the tortilla will save carbs and calories, it’s fun to serve these bowls with a side of baked tortilla chips for a little crunch.
When you make this Turkey Burrito Bowl, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
For more healthy dinner recipes, try these:
- Easy and Healthy Thai Basil Shrimp with Coconut Rice
- Best Texas Style Chili Recipe (No Beans)
- Salmon Rice Bowl with Avocado & Spicy Mayo
For more Mexican-inspired recipes, try these:
- Healthy Mexican Layer Dip
- Elote Dip with Cream Cheese
- Easy Black Bean & Corn Salad with Homemade Tortilla Chips
Turkey Burrito Bowl
- 4 cups cooked white or brown rice
- 1 lb. ground turkey
- 1 14 oz. can black beans rinsed and drained
- 1 14 oz. can corn kernels drained
- 1 avocado pitted, peeled and diced
- 1 onion diced
- 1 cup Cotija cheese crumbled
- 1 cup scallions diced
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 1/4 tsp. paprika
- 1/4 tsp. cayenne pepper
- 4 tsp. rice seasoning see below
- 1 cup Cotija cheese grated
- limes garnish, optional
- cilantro garnish, optional
- 2 Tbsp. chili powder
- 1 Tbsp. cumin
- 1/2 Tbsp. sweet paprika
- 1/2 Tbsp. salt
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 cup low-fat sour cream
- 2 tsp. lime juice
- 1/4 tsp. onion powder
- 1/4 tsp. chili powder
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- Make the Lime Crema: combine all ingredients in a small bowl and mix well. Set aside.
- In a large skillet over medium heat, brown the ground turkey and onions. Do not drain liquid. Remove from heat and stir in the garlic powder, salt, paprika and cayenne. Set aside.
- Combine all of the ingredients for the rice seasoning in a bowl. Stir the seasoning into the cooked rice. Divide rice evenly between 4 bowls.
- Divide the ground turkey between the bowls. Arrange the black beans, corn and avocado in each bowl. Drizzle the Lime Crema over top and sprinkle with grated Cojita cheese. Garnish with cilantro, scallions and fresh lime wedges.