these Turkey Taco Bowls are a meal that’s packed with flavour, simple to make, and perfect for busy weeknights and they just became our new favourite meal. The bowls are loaded with seasoned turkey that’s topped with cheese or cashew nut cream cheese. The recipe brings all the bold taco flavours you love into a wholesome, satisfying dish. It’s the kind of recipe that’s easy to customise, great for meal prep, and guaranteed to keep everyone coming back for more.
Do you have Taco Tuesday in your house and if so, what sort of ingredients do you like to use? Let me know in the comments below and please don’t forget to like and follow me.
Equipment
- Sharp knife
- Chopping board
- Vegetable peeler
- Large saucepan
- Tablespoon
- Teaspoon
- Stirring or wooden spoon
- Square baking tray
Ingredients
- Turkey mince x 500g
- Onion x 1
- Garlic x 2 cloves
- Courgette x 1
- Red pepper x 1
- Tomatoes x 1 tin
- Tomato puree x 2 tbsps
- Tamari x 2 tbsp
- Mild or hot chili powder x 1 tsp
- Smoked paprika x 1 tsp
- Ground ginger x 1 tsp
- Ground sweet cinnamon x 1 tsp
- Salt and pepper to taste
- Oil for the pan
- Wraps x 4
Method
- Peel, slice and dice the onion.
- Squash the garlic under the blade of the knife and remove the skin.
- Now slice the garlic.
- Next peel the courgette and grate it.
- Slice the top from the red pepper.
- Remove the core and the stalk.
- Now slice the flesh of the pepper.
- Put a large pan onto a high heat on the hob.
- Add oil to the base.
- When the is hot add the onion to the base and fry until it starts to soften.
- Next add in the garlic and fry for 30 seconds or so.
- Or until the garlic starts to brown a little.
- Add in the red pepper and fry until it starts to soften.
- It will take a good 5 minutes for the pepper to start to soften depending on your hob.
- Now add in the courgette and fry for a minute or two just to warm it through.
- You may need to turn the heat down and add a little water to the base to loosen the ingredients from the base of the pan.
- Next add in the turkey mince and fry until cooked through.
- Sprinkle over the mild or hot chili powder, smoked paprika, ground ginger, ground sweet cinnamon and salt and pepper to taste.
- Mix these ingredients in.
- Pour the tomatoes in and add in the tomato puree and tamari.
- Stir these ingredients together.
- Turn the heat down to a low to medium heat and leave to simmer.
- Preheat the oven to 200°C.
- While the oven is preheating make the bowls.
- Grab a wrap and lay it flat.
- Make 4 evenly spaced cuts from the edges towards the centre.
- Don’t cut all the through to the centre.
- Lift and overlap the cut sections so the wrap curves upward.
- Press to secure the overlaps so the wrap holds a bowl shap.
- You could use a little oil to stick them together.
- Place them in a tin where they are next to other to help hold the shape.
- Remove the filling from the hob.
- As evenly as possible split the filling between the four bowls.
- Add the cheese or cashew nut cream cheese on the top.
- Place in the oven for 15 – 20 minutes or until the cheese melts or the cashew nut cream cheese turns golden brown.
- Remove from the oven.
- Serve with a salad or greens of your choice.
- Then enjoy.
Whether you’re cooking for the family or preparing lunches for the week ahead, Turkey Taco Bowls are a delicious way to keep things fresh, balanced, and exciting in the kitchen. Give them a try and let me know how you top yours!
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