Description
These Turkey Taco Salad Bowls are perfect for cozy fall evenings or refreshing summer dinners. Packed with seasoned ground turkey, crunchy veggies, and creamy toppings, they’re hearty, customizable, and come together in no time.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 small red onion, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- 4 cups chopped romaine or iceberg lettuce
- 1 cup cherry tomatoes, halved
- 1 cup canned corn, drained
- 1 can black beans, rinsed
- 1 avocado, diced
- ½ cup shredded cheddar cheese
- ¼ cup chopped cilantro
- Lime wedges, for serving
- Optional: Greek yogurt or sour cream for topping
- Optional: Tortilla chips or crispy taco shells, crumbled
Instructions
- Heat olive oil in a skillet over medium heat. Add diced onion and cook until softened, about 3 minutes. Stir in garlic and cook for another 30 seconds.
- Add the ground turkey and break it apart with a wooden spoon. Cook until browned and no longer pink, about 6–8 minutes.
- Sprinkle in the chili powder, cumin, paprika, salt, and pepper. Stir well and let the flavors meld for 2–3 minutes. Add a splash of water or broth if mixture is dry.
- In wide salad bowls or shallow plates, arrange a bed of lettuce. Layer with seasoned turkey, tomatoes, corn, black beans, avocado, cheese, and cilantro.
- Top each bowl with Greek yogurt or sour cream, a squeeze of lime, and crushed tortilla chips.
Notes
Use fresh cilantro for brightness. Add pickled jalapeños or bell peppers for variety. A lime crema drizzle made with Greek yogurt, lime juice, and garlic powder elevates the flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican-Inspired