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Taco Breakfast Bowl

Makes 2 Servings

Macros: 370 cal, fat 24g, carbs 11g, protein 31g, fibre 7g


3/4 tsp Extra Virgin Olive Oil

227 g Extra Lean Ground Turkey

1 Tbsp Chili Powder

1/2 tsp Oregano

1/2 tsp Cumin

1/2 tsp Black Pepper

1/2 Sea Salt

1/4 c Water

2 Egg (fried)

2 c. Baby Spinach (chopped)

1/2 Green Bell Pepper (diced)

1/2 Tomato (diced)

1/2 Avocado (mashed)


Heat a skillet over medium heat. Add olive oil. Add the ground turkey and saute to cook through. Break up the meat as it is cooking. Once it is cooked through add the chili powder, oregano, cumin, black pepper and sea salt. Add the water and saute for another minute as you mix well. Reduce heat to the lowest setting and let simmer while you prepare the rest or until all water has been absorbed.

Fry your eggs and set aside.

Divide the spinach between bowls. Top with diced green pepper, tomato, mashed avocado, taco meat and fried egg. Enjoy!

Vegans and Vegetarians - Use lentils or quinoa instead of ground meat and omit the fried


On-the-go - Hard-boil the eggs instead of frying then peel and chop. Layer all ingredients into a mason jar.

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