This recipe is a twist on a burrito bowl that uses healthy carbs and healthy fats to help satisfy your craving for Mexican food or even noodle dishes without sacrificing flavor. A fiesta bowl for your taste buds! You can substitute the turkey with ground beef, bison or ground chicken. You can also substitute the butternut squash with a yam or a sweet potato. I like the squash because it stays a little crunchy. Do not forget the lime it really brightens the dish and offsets the sweetness of the squash.
INGREDIENTS
Taco meat
1 pound ground turkey
1/2 cup chicken stock
Bowls
1 1/2 lb butternut squash peeled and then spiralize
2 tsp cumin
1/2 tsp sea salt
1/2 tsp garlic powder
1/4 tsp olive oil
2 red and/or yellow peppers julienned
1 lime halved
1 medium avocado halved and diced into large chunks
2/3 cup fresh summer salsa (see salsa recipe)
DIRECTIONS
Mix the taco seasoning together in a medium bowl and then pour in the 1/2 chicken broth and mix well. Over medium heat in a non-stick skillet brown the turkey meat. When the ground meat is cooked pour the stock with the taco seasoning over the turkey and mix well. Turn it to simmer and let it cook until the stock is absorbed. Turn off the heat and cover to keep warm.
Heat another 12 inch non-stick pan over medium heat and add the squash mixture. Cook the squash 2-3 minutes or until crisp and tender. Squeeze one of the halved limes over the squash, add the salsa and gently stir.
Divide the squash into bowls with about 1.5 cups of the squash and 4-8 ounces (depending on your protein needs) of ground turkey. Top with 1/4 cup of the avocado and you have a deliciously nutritious fiesta for your taste buds.
NUTRITIONAL VALUE :(6oz turkey 1 cup butternut): calories 274.84; fat 9.56; carbohydrate 39.08g; protein 44.12g
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