Turkey & Honeynut Squash Taco Bowls

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.

Serves 5

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.