Healthy Easy Taco Salad Bowls (Print View)

Nutritious taco salad bowls with lean turkey, fresh vegetables, and creamy Greek yogurt dressing in under 35 minutes.

# Components:

→ Protein

01 - 1 lb 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
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

→ Greek Yogurt Ranch Dressing

18 - 1/2 cup plain Greek yogurt
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
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 crushed baked tortilla chips
29 - Fresh cilantro leaves for garnish

# Preparation Steps:

01 - Heat olive oil in a large skillet over medium heat. Add ground turkey and cook, breaking apart with a spatula, until browned and cooked through, approximately 6 to 8 minutes.
02 - Stir in chili powder, 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 Greek yogurt, low-fat milk, lemon juice, parsley, dill, chives, garlic powder, onion powder, salt, and black pepper until smooth. Adjust seasoning as needed.
04 - In a large bowl, combine romaine lettuce, cherry tomatoes, black beans, corn, red bell pepper, and red onion. Toss gently to combine.
05 - Divide the salad mixture evenly among four serving bowls. Top each portion with seasoned turkey, avocado slices, and shredded cheese.
06 - Drizzle each bowl generously with Greek yogurt ranch dressing. Garnish with fresh cilantro leaves and crushed baked tortilla chips. Serve immediately.

# Expert Advice:

01 -
  • It comes together in under 35 minutes, which means weeknight dinner that doesn't feel rushed or compromised.
  • The Greek yogurt ranch tastes so creamy and tangy that you forget it's actually the lighter choice.
  • It's endlessly customizable—swap proteins, add heat, use what's in your fridge and it still tastes intentional.
  • You get real protein and vegetables in one bowl, so there's no guilt, just satisfaction.
02 -
  • Don't prep the avocado until you're ready to assemble; it browns faster than you think and suddenly your beautiful bowl looks tired.
  • The dressing gets thicker as it sits because the Greek yogurt continues to absorb liquid; if you're making it ahead, thin it with a touch more milk when you serve it.
  • The seasoned turkey is the star, so don't be shy with the spices—they're what separate this from a regular sad salad situation.
03 -
  • Cook your turkey in batches if you're making this for more than four people; crowding the skillet steams the meat instead of browning it, and browning is what gives it flavor and texture.
  • Keep your dressing ingredients prepped separately in small containers so assembly is genuinely quick; it changes everything about whether you'll actually make this on a weeknight.
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