Serves 4

Overview

This taco bowl is perfect to batch cook for the week.

Taco Bowl

Ingredients

• 1 Cup Brown Rice, uncooked
• 1 Tsp Olive Oil
• 2 Tsp Paprika
• 1 Small Onion, finely diced
• 2 Garlic Cloves, crushed
• 500g Turkey Mince
• 1 Packet Mexican Seasoning
• 1 x 400g Can Crushed Tomatoes
• 1 x 400g Can Kidney Beans, drained and rinsed.
• 1 Head Baby Cos Lettuce
• 1 Carrot, grated
• 1 Red Capsicum, diced
• 1 Tomato, diced
• ½ cucumber, diced
• ½ cup frozen corn, thawed
• ¼ cup parsley, finely chopped
• Garlic aioli

Method

1. Cook the rice according to the packets instructions. 
2. Heat a medium frying pan to medium-high heat. Add the olive oil and let heat up for 20 seconds. Add the onion and garlic, stir fry until the onion starts to soften. Add the turkey mince breaking it up into very small lumps.
3. Once the turkey mince is no longer pink add the Mexican seasoning and crushed tomatoes and ¼ cup water. Cook for 5-10 minutes until most of the liquid has evaporated. Stir through the kidney beans.
4. Meanwhile to a bowl add the capsicum, tomato, cucumber, corn and parsley stir to combine.
5. To assemble the bowls add rice, lettuce, grated carrot, cucumber and tomato mix, top with Mexican turkey mince. Drizzle over garlic aioli. 

Calories & Macros

Makes 4 serves

Per serve.

Calories: 322

Protein: 28g

Carbohydrates: 32g

Fat: 9g

Tags: Recipes. Savoury. Dinner. Lunch. Gluten Free.