Turkey Taco Salad Bowls

Ingredients

• 1 lb ground turkey
• 1 tablespoon olive oil
• 1 tablespoon spicy taco seasoning
• 1 cup diced onion
• 2 cloves garlic, minced
• 1/2 cup diced bell peppers
• 4 cups romaine lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1 cup corn, drained
• 1/2 cup black beans, rinsed and drained
• 1 avocado, sliced
• 1/2 cup shredded cheese
• 1/2 cup salsa
• 1/4 cup fresh cilantro, chopped
• Fresh lime wedges, for serving
• 1/4 cup Greek yogurt or sour cream
• 2 tablespoons lime juice
• 1 teaspoon cumin
• Salt and pepper to taste

Instructions

1. In a large skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the diced onion and bell peppers. Sauté for about 3-4 minutes until they are softened.
2. Add minced garlic to the skillet and cook for an additional 30 seconds, until fragrant.
3. Add the ground turkey to the skillet. Use a spatula to break it apart as it cooks. Stir until the turkey is browned and cooked through, about 6-8 minutes.
4. Sprinkle the spicy taco seasoning over the turkey mixture, stirring to incorporate. Continue to cook for an additional 2 minutes.
5. In a large bowl, combine the chopped romaine lettuce, cherry tomatoes, corn, and black beans. Toss gently to mix.
6. In a small bowl, whisk together the Greek yogurt (or sour cream), lime juice, cumin, salt, and pepper.
7. Divide the salad base evenly among serving bowls. Top each bowl with a generous portion of the turkey filling.
8. Finish by adding the sliced avocado, shredded cheese, and salsa on top of the turkey. Drizzle with the dressing and sprinkle with fresh cilantro.
9. Serve with lime wedges on the side.