Healthy Easy Taco Salad Bowls (Printable Version)

Taco bowls with seasoned turkey, fresh vegetables, and creamy tangy dressing for a quick wholesome dish.

# What You'll Need:

→ Protein

01 - 1 pound lean ground turkey
02 - 1 tablespoon olive oil
03 - 2 teaspoons chili powder
04 - 1 teaspoon ground cumin
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper

→ Salad Base

10 - 6 cups romaine lettuce, chopped
11 - 1 cup cherry tomatoes, halved
12 - 1 cup canned black beans, rinsed and drained
13 - 1 cup corn kernels, fresh or frozen
14 - 1 red bell pepper, diced
15 - 1/4 cup red onion, finely diced
16 - 1 avocado, sliced
17 - 1/2 cup shredded reduced-fat cheddar cheese, optional

→ Greek Yogurt Ranch Dressing

18 - 1/2 cup plain nonfat Greek yogurt
19 - 2 tablespoons low-fat milk
20 - 1 tablespoon fresh lemon juice
21 - 1 tablespoon chopped fresh parsley
22 - 1 tablespoon chopped fresh dill
23 - 1/2 teaspoon dried chives
24 - 1/4 teaspoon garlic powder
25 - 1/4 teaspoon onion powder
26 - 1/4 teaspoon salt
27 - 1/8 teaspoon ground black pepper

→ Garnish and Toppings

28 - 1 cup baked tortilla chips, crushed, optional
29 - Fresh cilantro leaves for garnish

# Steps to Follow:

01 - Heat olive oil in a large skillet over medium heat. Add ground turkey and cook, breaking up with a spatula, until browned and cooked through, approximately 6 to 8 minutes.
02 - Stir in chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Cook for 1 to 2 minutes until fragrant. Remove from heat.
03 - In a small bowl, whisk together Greek yogurt, low-fat milk, lemon juice, parsley, dill, chives, garlic powder, onion powder, salt, and black pepper until smooth. Adjust seasoning to taste.
04 - In a large bowl, combine romaine lettuce, cherry tomatoes, black beans, corn, red bell pepper, and red onion. Toss gently to combine.
05 - Divide salad mixture evenly among four serving bowls. Top each with seasoned turkey, avocado slices, and shredded cheese if using.
06 - Drizzle each bowl with Greek yogurt ranch dressing. Garnish with cilantro and crushed baked tortilla chips if desired.
07 - Serve immediately while salad is fresh and chilled.

# Additional Tips::

01 -
  • It's ready in 35 minutes, which means you can make it on a random Tuesday without planning your whole week around it.
  • The Greek yogurt ranch tastes indulgent while secretly being the lighter choice you actually feel good about.
  • Every bowl is customizable, so picky eaters and adventurous ones can eat the same meal together.
02 -
  • The Greek yogurt dressing will thicken slightly as it sits in the fridge, so make it a touch thinner than you think is perfect—it'll reach the right consistency in a few hours.
  • Don't skip the step of draining and rinsing your canned beans; it removes excess sodium and starch that can make the salad taste heavy and processed.
03 -
  • If your Greek yogurt ranch tastes too tangy, add a pinch more salt and a tiny drizzle of honey to balance it—this completely changes the flavor profile for the better.
  • Toast your ground turkey on medium-high heat instead of medium if you have time; you'll get better browning and more interesting flavor depth than a gentle simmer.
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