YOUR SOLIN GENERATED RECIPE
Sheet Pan Cilantro-Lime Turkey Taco Bowls
Savor the vibrant flavors of this sheet pan creation featuring lean ground turkey, hearty black beans, and nutty brown rice, all tossed with crunchy red bell pepper, sweet corn, and a zesty cilantro-lime finish. Each bite brings a delightful mix of textures and bright, fresh toppings that make for a satisfying and nourishing taco bowl.
INGREDIENTS
4 oz Lean Ground Turkey
1/2 cup Black Beans (canned, drained)
1/2 cup Cooked Brown Rice
1/2 medium Red Bell Pepper, sliced
1/4 medium Red Onion, sliced
1/4 cup Corn Kernels
1 tbsp Lime Juice
2 tbsp Fresh Cilantro, chopped
1 tsp Cumin
Salt & Black Pepper to taste
PREPARATION
Preheat your oven to 400°F and line a sheet pan with parchment paper.
In a large bowl, combine the lean ground turkey, cumin, salt, and black pepper. Toss to coat evenly.
Add the black beans, cooked brown rice, sliced red bell pepper, red onion, and corn kernels to the bowl.
Drizzle the mixture with lime juice and gently toss to combine all ingredients.
Spread the mixture evenly on the prepared sheet pan.
Bake in the preheated oven for 18-20 minutes, or until the turkey is fully cooked and the vegetables are tender.
Remove from the oven and garnish with fresh chopped cilantro before serving.