Turkey & Honeynut Squash Taco Bowls

Other VegetablesEVOOFishLeafy GreensNuts and SeedsBeansSnacksBerriesSweets
Written By Laura Morris

Download the Taco Bowls Recipe Here

These MIND Diet Turkey & Honeynut Squash Taco Bowls are a flavorful, brain-healthy twist on taco night. Lean ground turkey provides protein for steady energy, while roasted honeynut squash brings a naturally sweet, antioxidant-rich base packed with vitamins that support brain and body health.

Perfect for meal prep or a quick weeknight dinner, it’s a wholesome way to enjoy bold taco flavors while fueling your brain with MIND Diet–recommended ingredients.

Mind Points: 2.5 OV, 1 EVOO, 1 Poul

INGREDIENTS:

For the turkey:

  • 1 tablespoon (Tbsp) EVOO

  • 1 lb lean ground turkey

  • Spices: 1⁄4 teaspoon (tsp) salt, 1 tsp ground

  • chili powder, 1 tsp ground cumin

For the squash and corn:

  • 1 Tbsp extra-virgin olive oil (EVOO)

  • 1 honey nut squash. (or favorite squash

  • available), peeled and diced (about 2 cups)

  • 2 cups corn ( around 3 ears sweet corn,

  • shucked and kernels removed)

  • 1 tsp seasonal spice mix (see below)

For Seasonal spice mix:

  • 1⁄2 tsp cinnamon, 1⁄8 tsp ground nutmeg, 1⁄4

  • tsp ground ginger, 1⁄4 tsp ground cloves, 1⁄4

  • teaspoon salt

  • 2 cups shredded purple cabbage

For the Dressing:

  • 2 tsp honey

  • 2 Tbsp apple cider vinegar

  • 4 Tbsp EVOO

Optional garnishes: diced avocado, cilantro, pickled jalapeno, pickled red onion

DIRECTIONS:

  1. Heat 1 Tbsp EVOO in a large skillet over medium heat. Add turkey and cook 5 minutes, breaking up with a spatula until lightly browned. Add salt, chili powder, and cumin. Heat another 3 minutes until cooked through. Transfer to a bowl and set aside.

  2. In the same pan add 1 Tbsp EVOO and the squash. Cook 7-9 minutes, stirring occasionally, until lightly golden and tender. Stir in corn and spice mix; cook 3 minutes more.

  3. Dressing: whisk honey, apple cider vinegar, and EVOO in a medium bowl.

  4. Assemble: combine cabbage, turkey, and squash-corn mixture in a large bowl. Drizzle with dressing and gently toss to coat. Garnish with avocado, cilantro, pickled jalapeños or pickled red onions.

Variations:

Swap in black beans for a vegetarian version, serve in crunchy corn taco shells, serve over rice or quinoa for heartier bowl, or serve with crisp romaine for a taco bowl.

 
 
Laura Morris
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