This recipe is a twist on a burrito bowl that uses healthy carbs and healthy fats to help satisfy your craving for Mexican food or even noodle dishes without sacrificing flavor. We like to think of this as a fiesta bowl for your taste buds! You can substitute the turkey with any other ground meat if you prefer, and you can also substitute the butternut squash with a yam or a sweet potato, although we like the squash because it stays a little crunchy! Don’t forget the lime- it really brightens the dish and offsets the sweetness of the squash.
1 tablespoon chili powder
1 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 teaspoons ground cumin
1 teaspoon black pepper
1/2 cup chicken stock
1 pound ground turkey
1 lb butternut squash, peeled and spiraled
1/2 tsp sea salt
2 bell peppers, julienned
1 lime, halved
1/2 cup salsa (can be fresh or store bought)
1/2 medium avocado, halved and diced into large chunks
Mix 1/2 tsp of the garlic powder, and all of the chili powder, onion powder, red pepper, oregano, paprika, cumin, and pepper together in a medium bowl. Then pour in the chicken broth and mix well.
Over medium heat in a non-stick skillet brown the turkey meat. When the ground meat is cooked, pour the stock with the taco seasoning over the turkey and mix well.
Turn the stove to simmer, and let it cook until the stock is absorbed. Turn off the heat and cover to keep warm.
Heat another 12 inch non-stick pan over medium heat. Add the squash, other 1/2 tsp of garlic powder. sea salt, and bell peppers. Cook for 2-3 minutes, or until the squash is crisp and tender.
Squeeze one of the halved limes over the squash, add the salsa and gently stir.
Split the squash into 2 bowls, then add half of the turkey to each bowl. Top with 1/4 of avocado, and you have a deliciously nutritious fiesta for your taste buds!
Nutrition Facts per bowl or half the recipe: 604 calories, 28g fat, 37.7g carbs, 48g protein