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