Turkey Taco Salad Bowl
- Time: 20 minutes
- Servings: 3
- Serving Size: 5.0 ounces
- Stage: 6 Post-Op (Transition Foods)
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)
- Red onion, chopped - 3 tbsp (30 grams)
- Red or green salsa - 3 tbsp (36 grams)
- Cilantro, fresh leaves, chopped - 3 tbsp (6 grams)(or to taste)
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.
- 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 195
- Protein 18 grams
- Carbs 14 grams
- Fat 7 grams
- Fiber 5 grams
- Sugar 2 grams
- Iron 11% DV
- Calcium 3% DV
- Sodium 17% DV
DV = Daily Value, Based on diet for healthy adults
Nutritionist notes: If you end up with a dish that is too spicy you can always reduce the heat by adding a bit of Greek yogurt and/or lime.
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.