Sheet Pan Chili-Lime Turkey Taco Bowls

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Chili-Lime Turkey Taco Bowls

YOUR SOLIN GENERATED RECIPE

Sheet Pan Chili-Lime Turkey Taco Bowls

Savor the vibrant flavors of this sheet pan meal where lean ground turkey meets black beans, quinoa, and a colorful medley of bell pepper and red onion. Infused with chili-lime spices, this dish delivers a festive taco bowl experience with minimal cleanup and a perfect balance of protein and energy to fuel your day.

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NUTRITION

448kcal
Protein
39.4g
Fat
13.5g
Carbs
43.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Ground Turkey (85% lean)

1/2 cup Black Beans (canned, low sodium)

1/3 cup Cooked Quinoa

1/2 cup Diced Red Bell Pepper

1/4 cup Diced Red Onion

1 tbsp Lime Juice

1 tsp Chili Powder

1 tsp Ground Cumin

1 tsp Garlic Powder

Salt & Pepper to taste

1 tbsp Fresh Cilantro (optional garnish)

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    In a large mixing bowl, combine the ground turkey, black beans, cooked quinoa, diced red bell pepper, and red onion.

  • 3

    Add lime juice, chili powder, ground cumin, garlic powder, salt, and pepper. Mix well until all ingredients are evenly coated with the spices.

  • 4

    Spread the mixture evenly on the prepared sheet pan, forming a single layer.

  • 5

    Roast in the preheated oven for 18-20 minutes, or until the turkey is fully cooked and the vegetables are tender.

  • 6

    Remove from the oven and garnish with fresh cilantro, if desired.

  • 7

    Serve warm as a flavorful taco bowl that's perfect for breakfast, lunch, or dinner.

Sheet Pan Chili-Lime Turkey Taco Bowls

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Chili-Lime Turkey Taco Bowls

YOUR SOLIN GENERATED RECIPE

Sheet Pan Chili-Lime Turkey Taco Bowls

Savor the vibrant flavors of this sheet pan meal where lean ground turkey meets black beans, quinoa, and a colorful medley of bell pepper and red onion. Infused with chili-lime spices, this dish delivers a festive taco bowl experience with minimal cleanup and a perfect balance of protein and energy to fuel your day.

NUTRITION

448kcal
Protein
39.4g
Fat
13.5g
Carbs
43.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Ground Turkey (85% lean)

1/2 cup Black Beans (canned, low sodium)

1/3 cup Cooked Quinoa

1/2 cup Diced Red Bell Pepper

1/4 cup Diced Red Onion

1 tbsp Lime Juice

1 tsp Chili Powder

1 tsp Ground Cumin

1 tsp Garlic Powder

Salt & Pepper to taste

1 tbsp Fresh Cilantro (optional garnish)

PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    In a large mixing bowl, combine the ground turkey, black beans, cooked quinoa, diced red bell pepper, and red onion.

  • 3

    Add lime juice, chili powder, ground cumin, garlic powder, salt, and pepper. Mix well until all ingredients are evenly coated with the spices.

  • 4

    Spread the mixture evenly on the prepared sheet pan, forming a single layer.

  • 5

    Roast in the preheated oven for 18-20 minutes, or until the turkey is fully cooked and the vegetables are tender.

  • 6

    Remove from the oven and garnish with fresh cilantro, if desired.

  • 7

    Serve warm as a flavorful taco bowl that's perfect for breakfast, lunch, or dinner.