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A colorful burrito bowl with ground turkey, roasted asparagus, black beans, and avocado on a bed of cauliflower rice.
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Macro-Friendly Spring Burrito Bowls

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings
Calories: 415kcal

Ingredients

  • 1 lb lean ground turkey (93/7)
  • 2 cups fresh cauliflower rice
  • 1 bunch asparagus , trimmed and cut into 2-inch pieces
  • 1 cup canned black beans, rinsed and drained
  • 1/2 cup non -fat plain Greek yogurt
  • 1 lime , juiced
  • 1/4 cup fresh cilantro, finely chopped
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/2 tsp sea salt
  • 4 radishes , thinly sliced
  • 1/2 medium avocado , sliced

Instructions

  • Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
  • Toss asparagus with a light mist of cooking spray and salt, then roast on a baking sheet for 12 to 15 minutes until tender-crisp.
  • In a large non-stick skillet over medium-high heat, cook the ground turkey with garlic powder, cumin, chili powder, and salt until browned and fully cooked (165 degrees Fahrenheit internal temperature).
  • In a separate skillet over medium heat, sauté cauliflower rice for 5-7 minutes until softened; stir in lime juice and cilantro.
  • Divide the cilantro-lime cauliflower rice into four meal prep containers or bowls.
  • Top the rice with equal portions of the cooked turkey, roasted asparagus, and black beans.
  • Garnish each bowl with sliced radishes, a dollop of Greek yogurt as a high-protein sour cream substitute, and avocado slices.