Turkey Taco Salad Bowl
- Time: 20 minutes
- Servings: 3
- Serving Size: 6.0 ounces
- Stage: Post-Recovery
INGREDIENTS:
- Ground turkey, 90%+ lean, uncooked - 7 oz (200 grams)
- Olive oil - 1 tsp (5 grams)
- Taco seasoning - 1 tbsp (9 grams)
- Romaine lettuce, chopped - 3 small handfuls (60 grams)
- Black beans, cooked - 3/4 cup (129 grams)
- Corn kernels - 3/4 cup (101 grams)
- Red onion, chopped - 3 tbsp (30 grams)
- Cilantro, fresh leaves, chopped - 3 tbsp (6 grams)(or to taste)
- Red or green salsa - 3 tbsp (36 grams)
INSTRUCTIONS:
- Place a large pan over medium heat. Once hot, add olive oil and the ground turkey. Cook for 7-8 minutes stirring occasionally and then add the taco seasoning. Mix and cook for 2 more minutes or until fully cooked. Turn off the heat.
- Drain and rinse the black beans and unfreeze the corn kernels in the microwave or by boiling them in a bit of water.
- Serve all ingredients in a bowl and garnish with salsa and chopped cilantro (only when serving). Enjoy!
*Note: Recipe is medium hot (spicy). Divide equally by the listed number of servings. For the salsa, feel free to use your preferred brand and use either red or green and according to your spiciness preferences.
NUTRITION FACTS per serving:
- Calories 225
- Protein 19 grams
- Carbs 20 grams
- Fat 8 grams
- Fiber 6 grams
- Sugar 5 grams
- Iron 12% DV
- Calcium 3% DV
- Sodium 17% DV
DV = Daily Value, Based on diet for healthy adults
Nutritionist notes: For a vegan version of this recipe click here!
Tags: dairy-free, soy-free, gluten-free, high-protein, gastric sleeve, vsg, bariatric, diet, recipe
*The picture is meant for illustrative purposes and may sometimes not be representative of the serving size. For a precise serving size please follow the list of ingredients carefully, using grams as the most exact measurement.