Summer Taco Bowls

Download the MIND Diet Summer Taco Bowl Recipe Here

Dive into the vibrant flavors of summer with our MIND Diet taco bowls! This recipe unveils a delightful and nutritious dish that embodies the principles of the MIND Diet. We especially like this meal throughout the summer, but it can be enjoyed all year-round.

Mix up your taco night with this recipe.

Serves: 6

Prep time: 15 minutes

Cook time: 20 minutes

Ingredients:

Spices:

2 teaspoons garlic powder

1 tablespoon ground cumin

½ teaspoon smoked paprika

½ teaspoon chilli powder

½ teaspoon salt

Veggies:

1 15-ounce can black beans, rinsed and drained 

2 cups fresh corn (or thawed frozen corn)

2 cups halved cherry tomatoes

1 large red bell pepper, seeded and chopped

6 cups chopped romaine lettuce

Other:

1 cup red or white quinoa

2 ¼ cup water

1 lb lean ground turkey

Toppings: 

½ cup fresh cilantro, chopped

1 large avocado, cut into cubes

1 cup baked tortilla chips, lightly smashed

Dressing:

1/3 cup extra virgin olive oil

Juice of 1-2 lime (about 2-4 tablespoons lime juice)

1 tablespoon honey

Directions

1. Start by measuring out spices into a small bowl. Set aside. Next, chop your corn (if using from a cobb), tomatoes, bell pepper, and romaine lettuce. Set aside.

2. Combine the Quinoa and 2 cups of the water in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and cook for 15-20 minutes, or until light and fluffy. 

3. While the quinoa is cooking, heat the oil in a medium sauce pan over medium heat. Add the ground turkey and brown for 5 minutes, lightly mixing with a wooden spoon. Mix in the spices- garlic powder, ground cumin, smoked paprika, chilli powder and salt. Add the remaining ¼ cup of water and cook for another 5-7 minutes, or until the turkey is fully cooked through. Remove from heat. 

4. In a small bowl whisk together the oil, lime juice and honey. Set aside.

5. In a large serving bowl add the quinoa, ground turkey, black beans, corn, tomatoes and bell peppers.  Top with dressing and toss together.

6. Top with cilantro, avocado and tortilla chips.