Low Sodium Taco Bowl
Elevate your taco night with this vibrant and heart-healthy Low Sodium Taco Bowl—a delicious spin on a classic favorite, packed with bold flavors and wholesome ingredients. This quick and easy recipe features a quinoa base, a perfectly seasoned lean ground turkey or beef, and a rainbow of nutrient-rich toppings like black beans, cherry tomatoes, avocado, and fresh corn. With a homemade low-sodium taco seasoning blend, this dish is ideal for those looking to cut back on salt without sacrificing taste. Finished with a squeeze of lime, a sprinkle of cilantro, and a dollop of unsalted Greek yogurt, these taco bowls are perfect for meal prepping lunches or serving up a quick dinner for the whole family. Explore this satisfying and flavorful recipe that balances both health and deliciousness!
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Recipe Information
Ingredients
- 1 cup Quinoa
- 2 cups Water
- 1 tablespoon Olive oil
- 1 pound Ground turkey (or lean ground beef)
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Smoked paprika
- 1.5 teaspoons Ground cumin
- 1 teaspoon Chili powder
- 0.25 teaspoon Black pepper
- 1 cup Canned low-sodium black beans (rinsed and drained)
- 1 cup Cherry tomatoes (halved)
- 1 cup Fresh corn kernels (or canned no-salt corn, drained)
- 1 large Avocado (diced)
- 1 medium Lime (juiced)
- 0.25 cup Cilantro (chopped, optional)
- 0.25 cup Plain Greek yogurt (unsalted, for garnish)
Instructions
Rinse the quinoa under cold water to remove bitterness. Combine quinoa and water in a medium saucepan. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 15 minutes or until all the water has been absorbed. Fluff with a fork and set aside.
While the quinoa cooks, heat olive oil in a large skillet over medium heat. Add the ground turkey (or lean ground beef) and cook, breaking it apart with a spatula, until fully browned and no pink remains, about 8-10 minutes.
In a small bowl, combine garlic powder, onion powder, smoked paprika, ground cumin, chili powder, and black pepper. Mix well to create your low-sodium taco seasoning.
Sprinkle the homemade seasoning mixture over the cooked meat in the skillet. Stir everything together, cooking for another 1-2 minutes to let the spices coat the meat evenly.
In a large bowl, assemble the taco bowls: start with a base of cooked quinoa, then layer on the seasoned meat, black beans, cherry tomatoes, corn kernels, and diced avocado.
Squeeze fresh lime juice over each assembled bowl and sprinkle with chopped cilantro if desired.
Top each bowl with a dollop of plain Greek yogurt for creaminess and extra flavor.
Serve immediately and enjoy your low-sodium taco bowl!
Nutrition Facts
Calories |
2303 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.1 g | 130% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 366 mg | 122% | |
| Sodium | 1941 mg | 84% | |
| Total Carbohydrate | 204.7 g | 74% | |
| Dietary Fiber | 38.8 g | 139% | |
| Total Sugars | 20.2 g | ||
| Protein | 158.5 g | 317% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 419 mg | 32% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 4267 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
