Ingredients:

  • 1 lb lean ground turkey (93% lean)
  • 1 tbsp avocado oil
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 0.5 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.5 cup low-sodium chicken broth
  • 2 cups cooked brown rice
  • 4 cups shredded Romaine lettuce
  • 1 cup canned black beans, rinsed and drained
  • 1 cup roasted corn
  • 0.5 cup pickled red onions
  • 0.5 cup plain non-fat Greek yogurt
  • 1 clove garlic, minced
  • 1 tbsp fresh lime juice
  • 2 tbsp fresh cilantro, chopped
  • 0.25 tsp sea salt
  • 0.25 tsp black pepper

Instructions:

  1. Heat the avocado oil in a large skillet over medium-high heat. Add the chili powder, cumin, smoked paprika, and garlic powder, stirring for 30 seconds to bloom the spices until fragrant.
  2. Add the ground turkey to the skillet, breaking it up with a wooden spoon. Cook until browned, approximately 5–7 minutes.
  3. Pour in the chicken broth and reduce heat to low. Simmer for 2 minutes until the liquid reduces by half and coats the meat.
  4. In a small mixing bowl, whisk together the non-fat Greek yogurt, minced garlic, lime juice, and chopped cilantro to create the crema.
  5. Assemble the bowls by layering 1 cup of shredded Romaine lettuce as the base. Add a 0.5 cup scoop of cooked brown rice, then distribute the cooked turkey, black beans, and roasted corn evenly among the 4 bowls.
  6. Top each bowl with pickled red onions and a generous dollop of the Greek yogurt crema. Season with salt and pepper to taste.