Skinny Burrito Bowl
Ingredients
Ingredients scaled to: 1 serving
3/16 cup, sliced Onions (Diced) (19.2 grams)
1 1/3 oz Ground turkey (38 grams)
3 1/3 tbsp Chicken broth (50 grams)
2 2/3 tbsp Brown rice (10-minute rice) (30.8 grams)
2 2/3 tbsp Pace, Picante Sauce (1 cup) (42.7 grams)
3/16 cup, chopped or sliced Tomatoes (Diced) (37.5 grams)
1/3 tsp Dry taco seasoning mix (0.29 grams)
1/8 cup Corn (17.4 grams)
5/16 cup Canned black beans (75.8 grams)
1/16 tsp Salt (Or sea) (0.25 grams)
1/16 tsp Pepper (0.087 grams)
2/3 oz Shredded Mild Cheddar Cheese (18.9 grams)
2/3 tbsp chopped Chives (2 grams)
Directions
Directions are based on the original recipe of 6 servings
1. Over medium heat, in a skillet, cook the onion and ground turkey, until turkey is no longer pink. Drain
off any fat, then push the turkey to one side of the skillet. Add the rice and toast for about 1 minute.
2. Add the broth, rice, 1 cup salsa, 1 cup diced tomatoes, taco seasoning, corn, and the beans. Bring to a
boil then lower the heat and simmer for about 10-15 minutes, or until the rice is tender. Season with salt
and pepper. If it starts to dry up, just add a little more broth. Turn off the burner.
3. Mix in the cheese and allow to melt from the heat.
4. Serve in individual bowls and garnish with the remaining tomatoes, salsa, and chives. You can also
garnish it with fresh avocado, and lettuce.
