You guys! This one. This one right here will be your new go-to meal to give you all of the healthy feels. It's LOADED with nutrients, protein, and the most amazing flavor. As an added bonus, my recipe is more of a meal prep to give you lots of leftovers to make this bowl again and again during a busy workweek.
FOR THE TACO MEAT
1 tbl olive oil
1 onion, diced
2 lbs lean ground turkey
1 pkg LaTiara taco seasoning
FOR THE WILD RICE
2 c wild rice
4 c low sodium chicken broth
FOR THE SWEET POTATOES
4 small sweet potatoes, diced, skin on
1/4 tsp kosher salt
2 tbl olive oil
FOR THE DRESSING
1/4 c extra virgin olive oil
3 tbl Dijon mustard
2 tbl honey
1 tbl apple cider vinegar
2 tbl fresh lemon juice
1 clove minced garlic
1/4 tsp cayenne pepper
1/2 tsp dried thyme
1/2 tsp kosher salt
TO ASSEMBLE ONE (1) BOWL
2 oz thinly shredded red cabbage
2 oz Rainbow Kale, shredded
2 oz Fresh Baby Spinach
1/4 c Shredded Carrots
1/4 c Wild Rice
1/2 c Roasted Sweet Potatoes
3/4 c Cooked Taco Meat
TACO MEAT
To make the taco meat, add olive oil to a pan. Add diced onion and brown. Add ground turkey and LaTiara taco seasoning. Brown until done.
WILD RICE
Cook wild rice according to package directions in chicken broth for added flavor.
SWEET POTATOES
Wash potatoes well, using a scrub brush. Dice with skin on and toss on to two cookie sheets as to not over crowd. Toss potatoes with olive oil and salt and cook on 400 for 30 minutes or until slightly golden and tender to the taste.
DRESSING
Mix all ingredients in a mason jar with a lid and shake well. Better if you can let the flavors marry for at least 30 minutes.
TO ASSEMBLE
Toss above ingredients in to a mixing bowl. Drizzle with dressing, toss and enjoy.
