Healthy Easy Taco Salad Bowls (Print View)

Seasoned turkey, fresh veggies, and tangy Greek yogurt dressing make a vibrant, protein-rich salad bowl.

# Components:

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

→ Greek Yogurt Ranch Dressing

18 - 1/2 cup plain Greek yogurt, nonfat or 2 percent
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 or 1 tablespoon fresh 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

→ For Serving

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

# Directions:

01 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 pound ground turkey and cook, breaking up with a spatula, until browned and cooked through, approximately 6 to 8 minutes.
02 - Stir in chili powder, ground 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 plain Greek yogurt, low-fat milk, fresh lemon juice, chopped fresh parsley, chopped fresh dill, dried chives, garlic powder, onion powder, salt, and ground black pepper until smooth. Adjust seasoning to taste.
04 - In a large bowl, combine chopped romaine lettuce, halved cherry tomatoes, rinsed black beans, corn kernels, diced red bell pepper, and finely diced red onion. Toss gently.
05 - Divide the salad mixture among four serving bowls. Top each with seasoned turkey, avocado slices, and shredded cheddar cheese if desired.
06 - Drizzle Greek yogurt ranch dressing over each bowl. Garnish with fresh cilantro leaves and a handful of crushed baked tortilla chips if desired.
07 - Serve immediately while salad is fresh and crisp.

# Expert Advice:

01 -
  • It tastes indulgent and full but leaves you feeling energized instead of heavy, which is honestly the dream.
  • Everything comes together in about 35 minutes, making it perfect for weeknight dinners when you need to actually sit down and eat.
  • The Greek yogurt ranch is tangy and herbaceous without any of the guilt that usually comes with creamy dressings.
02 -
  • Don't skip the one or two minutes of cooking the spices in the warm turkey—that's what makes them taste rich and layered instead of dusty and flat.
  • Make the dressing before you start cooking; cold dressing hitting warm turkey and fresh salad is a textural and temperature moment that really matters.
03 -
  • If the yogurt dressing seems too thick, thin it with a splash more milk rather than watering it down with water—milk keeps it creamy while staying balanced.
  • Don't skip the fresh herbs in the dressing; they're the difference between tasting like a homemade recipe and tasting like you're eating something from a supermarket container.
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