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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

  1. Preheat oven to 375 degrees
  2. Sprinkle the zig-zags with the olive oil, taco seasoning and S&P. Cook until 30 minutes.
  3. 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.
  4. 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.
  5. Layer zig-zags, turkey and top off with the guacamole.
  6. Sprinkle a few extra pomegranate seeds and cilantro on top