Ground Turkey Bowl Recipe

Ground Turkey Burrito Bowl Recipe

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Ground turkey is a weekly staple at our house and we are adding this ground turkey burrito bowl into the rotation. We make a number of Weight Watchers turkey recipes a week.

We love them because the recipes are low in calories and they taste great. We tend to replace many of our recipes that call for ground beef with ground turkey. It makes the recipes much lower in points which is something I always try to create.

The weight-loss train has slowed way down here and I’ve been trying really hard to get it back on track. One of the ways is by finding lower point ingredients to use in recipes and that’s why you’ll find so many ground turkey recipes on the site.

I generally use the leanest ground turkey available to keep the protein ingredient at zero points. Of course, as a rule, ground turkey is pretty low in points which always makes me happy.

I’m including the point value for each ingredient so that is you need to alter for a lower point recipe you’ll know where points can be reduced.

Ground Turkey Bowl Recipe

This recipe makes 4 bowls.

WW Blue Points with all the toppings: 8
WW Blue Points with only the zero point toppings: 5

Ground Turkey Burrito Bowl Ingredients

½ medium cauliflower – 0 points
¼ Cup onion, chopped – 0 points
1 Tbsp olive oil – 4 points
Salt and pepper to taste
3 Tbsp olive oil – 12 points
1 Pound extra lean ground turkey – 0 points
1 Tsp ground cumin – 0 points
1 Tsp paprika – 0 points
½ Tsp garlic powder – 0 points
½ Tsp onion powder – 0 points
3 Tbsp tomato paste – 2 points
3 Tbsp water – 0 points

1 ½ Cups tomatoes, chopped – 0 points
1 Cup black beans – 0 points
3 Cups lettuce, chopped – 0 points
1 Avocado, mashed and seasoned – 7 points
⅓ Cup sour cream, reduced-fat – 6 points
Lime wedges – 0 points

Ground Turkey Bowl Recipe

Ground Turkey Burrito Bowl Directions

Prepare the cauliflower rice: Grate the cauliflower. In a saucepan over medium heat, heat 1 Tbsp olive oil. Add onion and cook until translucent. Mix in cauliflower and cook for 2 minutes. Remove from heat and set aside.

Prepare the mexican ground turkey: In a saucepan over medium heat, heat 3 Tbsp olive oil. Add ground turkey, cumin, paprika, garlic powder, onion powder, and salt and pepper to taste. Cook until browned. Add tomato paste and cook until reduced, around 3 minutes. Remove from heat.

Assembly the bowls. Start with a base of cauliflower rice. Top with Mexican ground turkey. Add chopped tomatoes, black beans, lettuce, and avocado. Finish with a drizzle of sour cream and serve with a lime wedge.

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