Turkey Taco Paleo Bowl

Updated: Jan 27

OK, I'm pretty sure this is the best way to eat spaghetti squash ever! This grain free, deconstructed turkey taco squash bowl is incredibly flavourful, super filling, and oh so nourishing. A large squash can feed two people at least twice, if not more (hubby and I eat a lot!) and we like to make extra Pico De Gallo and guac for a little nacho dipping fiesta on the side.


And don't let the long list of ingredients scare you! There are repeated ingredients in each of the components, that actually makes this come together quite easily. We love this meal on a Sunday because the leftovers reheat well for lunch the next day. Coming from someone who doesn't love leftovers, that says a lot!

Here's what you need to make the squash bowls:

  • 1 med-large spaghetti squash

  • 1 lb. organic ground turkey

  • 1/2 cup black beans

  • 1/2 tbsp. chilli powder

  • 1/2 tbsp. cumin powder

  • 2 tsp garlic powder

  • S & P to taste

  • 1 tbsp. EVO

Here's what you need to make the homemade taco seasoning:

  • 4 tablespoons chili powder

  • 2 tablespoons cumin

  • 1 tablespoon paprika

  • 1 tablespoon salt

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon oregano 

  • 1 teaspoon black pepper

  • 1 tsp onion powder

  • 1 tsp chili flakes

Here's what you need to make the homemade Pico De Gallo:

  • 3 cups diced Roma tomatoes

  • 1/2 red onion, minced

  • 1/4 cup chopped fresh cilantro

  • 1/2 jalapeño, minced

  • 1/2 lime, juiced

  • sea salt to taste

Here's what you need to make the homemade guacamole:

  • 4 avocados, diced then mashed (I like some chunks left)

  • 1/2 red onion, minced

  • other 1/2 of the jalapeño, minced

  • other 1/2 of lime, juiced

  • 1/4 cup chopped fresh cilantro

  • sea salt to taste

Here's what you need to do assemble it all:

  1. Preheat oven to 400F, cut squash in half lengthwise and remove guts/seeds.

  2. Coat with EVO, S & P to taste, chili, cumin and garlic powder and bake open side down on parchment paper for 50 mins.

  3. While the squash is cooking chop all of your ingredients and assemble them together to make your Pico & Guac. Taste as you make these and feel free to add more of any of the flavours you love!

  4. Once your Pico & Guac are ready, start the turkey. Heat a pan on medium and add ground turkey to pan. Cook until no longer pink (about 5 mins). Add a little water to the pan, toss in your black beans and sprinkle the taco seasoning over the turkey. Stir to coat turkey in seasonings and cook for 1 more minute, then remove from heat.

  5. When your squash is done cooking, remove it from oven and let stand 5 mins.

  6. After sitting, use a fork to scrape the squash flesh out into a bowl. It should scrape out in spaghetti like strings.

  7. Serve squash topped with as much turkey, black bean and Pico and Guac as desired!

If you like it hot like me, top with sliced jalapeños and enjoy! If you make this recipe, please take a photo and tag me!


- Lisa xx

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