Fall is here! This taco bowl is the perfect way to bring fall to your kitchen. Fall is my favorite time of year. What’s not to love about fall? The leaves are turning, the temps are dropping, which means it’s pumpkin season. It’s that time of year where you can cozy up on the couch in your favorite sweater with hot bowl of soup for dinner. AND it’s my birthday month. I celebrate all month!
Your favorite TV shows come back from their summer hiatus. I’ve been binging the Holiday Baking Championship on the Food Network. Those bakers are amazing! Baking is not my strength. I’m more like the bakers on Nailed It.
Speaking of Nailed It. My mom and I were binging it last time she was in town so I challenged her to make me a birthday cake. She totally “Nailed It”! She said it would be perfect if it had the raspberries. Haha!
I love living in North Carolina because we get all four seasons but I have to say my favorite season is fall. It’s abosulutely stunning here. The trees are bright orange, red and yellow right now. My drive to work in the mornings is breathtaking because I get to see the trees on the coast line of the lake. I wish I had a picture to share but you can’t drive and take pictures!
How to Make These Taco Bowls:
I make so many variations of these bowls but I have to say that this one might be my favorite! Since it’s fall and there is a lot of turkey available this time of year, I use ground turkey as my protein. I also add pomegranate seeds to the guacamole. I use Primal Palate taco seasoning. You are going to love this taco bowl! Go ahead, give it a try and let me know what you think!
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Fall Taco Bowl
Ingredients
Zig-Zags
- 1 pk Butternut squash zig-zags
- 2 T olive oil
- 1 tsp taco seasoning
- Salt and pepper to taste
- If you can’t find these dice up a butternut squash
Turkey
- 1 lb ground turkey
- 2 T olive oil
- 2 T taco seasoning
- 1 tsp smoked paprika
- 1 red onion
- 1 bell pepper
- ½ jalapeno
- Salt and pepper to taste
Guacamole
- 1 ripe avocado
- 1 lime
- ¼ tsp garlic powder
- 2 T finely chopped red onion
- ½ jalapeno
- Handful cilantro
- 2 T pomegranate seeds
- Salt and pepper to taste
Instructions
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Preheat oven to 375 degrees
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Sprinkle the zig-zags with the olive oil, taco seasoning and S&P. Cook until 30 minutes.
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While the zig-zags cook, chop the onion, pepper and jalapeno and saute in olive oil until golden brown. Toss in the turkey and cook until the turkey is no longer pink. Add in the spices and S&P.
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While the turkey is cooking, make the guacamole. Put all the ingredients (except the pomegranate seeds) in a bowl and mix together. Toss in the pomegranate seeds at the end.
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Layer zig-zags, turkey and top off with the guacamole.
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Sprinkle a few extra pomegranate seeds and cilantro on top
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