Description: For registered dietician, Beth Stark, RDN, LDN, tacos are always on the weekly menu. Why? They offer an easy way to bring health greens and vegetables to the table in a way that is fun for her kids! Follow the recipe below or mix it up based on what is available in your fridge or pantry.
In This Recipe: BrightFarms® Sunny Crunch®
3 cups BrightFarms® Sunny Crunch®, shredded
½ cup of Veggie Confetti pickled onions
2 tsp. olive oil
1 small onion, diced
1 pound 93% lean ground turkey or plant-based crumbles
2 tbsp chili powder
1 tbsp ground cumin
1 teaspoon garlic powder
¼ teaspoon ground red cayenne pepper
½ teaspoon iodized salt
2 cups instant whole-grain brown rice, cooked according to package instructions
1 cup no salt added black beans, drained and rinsed
1 medium tomato, chopped
1/3 cup Mexican style natural shredded sharp cheddar cheese or shredded plant-based cheese
½ ripe avocado, peeled, pitted and sliced
½ lime, sliced into 4 wedges
Light sour cream
Plain Greek yogurt
In a large skillet, heat olive oil over medium heat.
Add onion and sauté until tender; about 4 minutes.
Add ground turkey or crumbles; cook and stir, breaking it into crumbles; about 8 minutes or until browned.
Add chili powder, cumin, garlic powder, cayenne pepper and salt; stir to combine.
Reduce heat to low and simmer 10 minutes. Cool slightly.
Divide cooked rice evenly into 4 bowls. Top with lettuce, Veggie Confetti pickled onions, black beans, tomato, cheese, avocado and fresh lime juice.
Add desired garnishes and serve.