Good morning sunshine!
Who wants a breakfast that's full of protein, under 300 calories, and gluten-free? This girl! This lean breakfast bowl is full of flavor, easy to toss together, and can even be made ahead for up to 4 days at a time; saving you time and calories.
I know when I was first introduced to the idea of a breakfast bowl with rice and turkey, I was a little skeptical. I've never had rice for breakfast, unless it was in the form of a 'rice cereal' or sweet 'breakfast rice'. It was a notion that I quickly threw out the window this week.
Breakfast is an important meal of the day... But, do you know why? After all those glorious hours of sleep, your body needs a bit of a 'pick me up' to break-the-fast it's been on while you slept. Get it? Break-fast? Yep, that's where the term comes from!
This is definitely a meal that will break your fast and fill you up; powering you through your morning. Plus, with all the protein packed in there you'll feel fuller for longer. Good stuff! I've loaded the protein into this bowl with not only the meat, but with egg, and some quinoa... giving you a whopping 32 grams of protein.
Talk about starting your day off right.
Yes, I know. The name says 'bowl' and here I have my 'bowl' on a plate. Eep!
What can I say? Bowls just aren't as aesthetically pleasing as plates are and I wanted to show off all the wonderful elements that make up this tasty power breakfast.
If you're looking to make this ahead for a few days, just cook accordingly and divide to portion evenly among resealable containers, then microwave for a minute or two when you're ready to enjoy!
Skinny Turkey Taco Breakfast Bowl
Servings: 4 • Size: 1 Bowl • Calories: 291.1 • Fat: 9.7 g • Carb: 18.8 g • Fiber: 1.3 g • Protein: 32.2 g • Sugar: 0.8 g • Sodium: 351.4 mg
1 Lb. Lean Ground Turkey
1 Tbsp. Taco Seasoning (Reduced Sodium or Homemade)
3 Oz. Quinoa & Rice Mix, Cooked (I used a multi-grain medley.)
8 Large Egg Whites, Scrambled
4 Tbsp. Fresh Pico
2 Tbsp. Cheddar, Shredded
Brown the turkey over a medium-high heat in a medium sized skillet until cooked through.
Add in the taco seasoning and continue to stir and cook over medium heat until the seasoning is evenly dispersed through the meat.
Plate (or bowl) up!
Place one egg and 1/4 c. of the quinoa and rice melody onto each plate and top with about 1/2 c. of the cooked turkey.
Finish it all off with 1 tbsp. pico and 1/2 tbsp. shredded cheese per bowl.
Serve right away and enjoy!
Alternately, if making this ahead for breakfast during the week you could portion out into resealable and microwavable containers. To enjoy just reheat in the microwave for 2 minutes when ready to eat!
Leftovers should stay good in the fridge for up to 3-5 days.