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taco rice bowl
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Turkey Taco Rice Bowl with Avocado Crema {Gluten-Free, Dairy-Free}
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

An out of this world Turkey taco rice bowl with sweet potatoes, black beans, avocado crema and brown rice. Healthy, delicious and full of paprika and cumin flavors. Gluten-Free and Dairy-Free. Might seem like a lot of ingredients but whole thing is ready in 40 minutes start to finish.

Course: Dinner
Cuisine: American, Healthy, Mexican
Servings: 5
Calories: 619 kcal
Author: Vicky Berman
Ingredients
  • For the sweet potatoes:
  • 5 sweet potatoes peeled and cubed (about 3 and 1/2 cups)
  • 1 1/2 tablespoons extra virgin olive oil
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne
  • 1 teaspoon salt
  • For the turkey:
  • 1 pound ground turkey
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon cayenne
  • 1 teaspoon hot paprika
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon cumin
  • For the Black Beans:
  • 1 can black beans rinsed and drained
  • 1 tablespoon extra virgin olive oil
  • 1 small onion chopped
  • 5 cloves garlic minced
  • 2 teaspoons cumin
  • 3/4 teaspoon salt
  • For the Avocado Crema
  • 1 avocado cubed
  • 1 clove minced garlic
  • 3 tablespoons lime juice
  • 3 tablespoons coconut milk
  • 3 tablespoons extra virgin olive oil
  • 3/4 teaspoon salt
  • 1 cup brown rice cooked according to package directions
  • Garnish with sliced red onion and chopped cilantro.
Instructions
  1. To prepare the sweet potatoes, preheat oven to 450 degrees F. In a large bowl toss the sweet potatoes with the oil, cumin, paprika, cayenne and salt. Spread in single layer on aluminum foil lined baking sheet and bake for 20 minutes (stirring once).
  2. To prepare the ground turkey, heat oil over medium heat and cook turkey until browned and cooked through. Add cayenne, paprika, salt and cumin. Mix. If mixture feels dry add a bit of water.
  3. To prepare the black beans, heat oil over medium heat and cook onion until translucent. Add garlic and cook until aromatic, about 1 minute. Add black beans, cumin and salt. Cook for a few minutes.
  4. To make the avocado crema in a food processor combine avocado, garlic, lime juice, coconut milk, oil and salt. Process until smooth.
  5. Serve brown rice, topped with black beans, ground turkey, sweet potatoes and avocado crema. Top with chopped red onions and cilantro.
Nutrition Facts
Turkey Taco Rice Bowl with Avocado Crema {Gluten-Free, Dairy-Free}
Amount Per Serving
Calories 619 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 5g31%
Cholesterol 49mg16%
Sodium 1756mg76%
Potassium 1116mg32%
Carbohydrates 64g21%
Fiber 8g33%
Sugar 6g7%
Protein 28g56%
Vitamin A 19095IU382%
Vitamin C 12.6mg15%
Calcium 81mg8%
Iron 3.9mg22%
* Percent Daily Values are based on a 2000 calorie diet.