If you’re looking for a fresh twist on a classic taco bowl, these Veggie Packed Taco Bowls with Ground Turkey are a must-try!
Loaded with summer veggies like sweet potatoes, zucchini, and corn, this recipe is bursting with flavor and nutrients. With seasoned ground turkey, hearty brown rice, and a creamy chipotle yogurt dressing, these bowls are a filling and satisfying meal that’s perfect for any day of the week. Whether you’re serving it for a family dinner or meal prepping for the week, these taco bowls are sure to become a hit in your house too!
The Inspiration
My mom! When I was about 12, we decided to embrace a healthier lifestyle together. Since then, she is consistently researching all things health and even became a health coach in her retirement. One thing she always does is pack every dish with tons of veggies. Taco bowls are a staple at her house, so whenever I visit, they’re always on the menu. This time, I got to treat her to a special Jalapeño Kitchen version!
The second inspiration for this dish? Summer, of course! I wanted to celebrate the season by incorporating fresh zucchini and sweet corn, two of my favorite in-season veggies. Where I grew up, farm stands and local produce were everywhere, and Jersey corn is something we’re especially proud of! Adding these vibrant, farm-fresh ingredients not only brings a pop of color to the dish but also enhances the flavor, making it the perfect summer meal. There’s just something about using seasonal produce that brings dishes to life! If you’re looking for another fresh summer veggie recipe, check out this Nectarine and Halloumi Salad!
Kitchenware you’ll need:
- Baking Sheet: In order to roast your veggies, you’ll need a baking sheet. If you’re just starting out with your cooking journey, this will be crucial to a lot of my recipes!
- Skillet: To cook your meet, you’ll need a skillet pan!
Getting the Perfect Roasted Veggies
To get perfectly roasted veggies every time, follow these simple tips:
- Preheat Your Oven: Always preheat your oven to 400°F (or the temperature your recipe calls for). This ensures even cooking and helps the vegetables develop a nice, crispy exterior.
- Cut Vegetables Evenly: Make sure your veggies are cut into similar sizes. This ensures they roast evenly, so you don’t end up with some pieces overcooked while others are underdone.
- Toss with Oil: Lightly coat your veggies in olive oil or avocado oil. This helps them crisp up and caramelize while roasting. Use just enough to lightly coat each piece—too much oil can make them soggy.
- Season Generously: Don’t be shy with the seasoning!
- Spread Them Out: Make sure the vegetables are spread out in a single layer on the baking sheet with some space between them. If they’re too crowded, they’ll steam instead of roast, preventing that crispy texture.
- Roast at High Heat: Roasting at 400°F or higher helps veggies get that nice golden-brown color on the outside while keeping them tender on the inside. Check on softer vegetables like zucchini after 20-30 minutes, and harder veggies like sweet potatoes after 35-45 minutes.
- Flip Halfway Through: About halfway through the roasting time, flip your veggies to ensure they roast evenly on all sides.
- Know Your Veggies: Different vegetables have different cooking times. Softer veggies like zucchini will roast faster, while heartier veggies like sweet potatoes need more time.
Ingredient Variations
Here are some ingredient variations you can try for your Veggie Packed Taco Bowls recipe:
Vegetable Variations:
- Sweet Potatoes: Swap with butternut squash or regular potatoes for a slightly different flavor and texture.
- Zucchini: Try using yellow squash, eggplant, or roasted bell peppers.
- Corn: Substitute with roasted carrots, green peas, or even fresh summer squash.
- Romaine: Use mixed greens, spinach, or arugula for a different leafy base.
- Brown Rice: Swap with quinoa, farro, cauliflower rice, or couscous for a different grain.
Taco Meat Variations:
- Ground Turkey: You can use ground chicken, ground beef, or even crumbled tofu or tempeh for a plant-based option, if soy is within your diet.
- Pinto Beans: Black beans, kidney beans, or lentils make great substitutes for a slightly different texture and flavor.
- Tomato Sauce: Use salsa or diced tomatoes with green chiles for a spicier, chunkier version.
Dressing Variations:
- Greek Yogurt: Swap with sour cream or a plant-based yogurt for a dairy-free option.
- Oat Milk: Use almond milk, coconut milk, or any dairy milk instead.
- Cilantro: If you’re not a cilantro fan, you can use fresh parsley or basil for a different herbaceous flavor.
Topping Variations:
- Tortilla Chips: Try crumbled tostadas, pita chips, or baked plantain chips for a fun twist.
- Red Onion: Swap with pickled onions or scallions for a tangier bite.
These ingredient variations allow you to customize the taco bowls to your taste preferences, dietary needs, or what you have on hand!
Print
Veggie Packed Taco Bowls with Ground Turkey
- Total Time: 1 hour 55 minutes
- Yield: 6 Servings 1x
Description
Ingredients
2 sweet potatoes, peeled and diced
2 zucchini
3 cups corn
6 cups chopped romaine
3 cups cooked brown rice
1/2 cup fresh cilantro
1/2 cup red onion
18 tortilla chips
1.5 tsp salt
1/2 tsp smoked paprika
2.5 tbsp olive oil
Taco Meat:
2 lbs ground Turkey
1 15 oz can pinto beans
1 15 oz can tomato sauce
1 tbsp chili powder
1 tbsp salt (plus more to taste)
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp chipotle powder
1 tbsp olive oil
4 cloves garlic
Dressing:
5.3 oz Greek yogurt
2 tsp chipotle powder
2 tbsp oat milk
1 tbsp olive oil
1/2 tsp salt
1/2 cup fresh cilantro
Instructions
1. Preheat the oven to 400 degrees Fahrenheit.
2. Cut the sweet potatoes and zucchini. Place in separate oven safe dishes. Coat the sweet potatoes in 1.25 tbsp olive oil, 1/2 tsp salt, and smoked paprika. Coat the zucchini in .75 tbsp olive oil and 1/2 tsp salt.
3. Cook the zucchini about 30 minutes and the sweet potatoes around 45 minutes, checking periodically.
4. While the veggies are baking, combine all the taco meat ingredients in a pan and sauté on medium heat for 10-20 minutes or until the meat is cooked through.
5. To roast the corn, place frozen corn in a pan with a spray of olive oil (about .25 tbsp). Cook on high until the corn begins to brown.
6. Season your brown rice with a little bit of olive or avocado oil (about 1/2 tbsp) and 1/2 tsp salt.
7. Combine all of the dressing ingredients in the blender and blend until smooth.
8. Now combine your bowl! Add in the romaine, rice, taco meat, corn, zucchini, sweet potatoes, red onion, cilantro, and tortilla chips. I like to crunch my tortilla chips on top before eating. Drizzle the dressing on top and enjoy!
- Prep Time: 25 minutes
- Cook Time: 90 minutes
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