Skinny Burrito Bowls #healthy #diet

This is one of our preferred feast prep bowls. It stores well in the fridge, so prepare a group on Sunday and eat it throughout the entire week! On the off chance that you need to make this formula with extra rice, you can just preclude the chicken stock and stew the elements for 5 minutes, until the rice is warmed through. We will say that cooking the rice in with different fixings makes the bowl essentially creamier, however! You could likewise trade in cauliflower rice to make this a lower carb dish, or use quinoa to amp-up the protein.

It functions admirably as a cooler feast, as well! Basically let the rice part cool and spot it in cooler safe dishes or plastic packs. At the point when you're prepared to eat, defrost it short-term in the cooler, warm it on the burner or in the microwave, and embellishment it with the cheddar and remaining fixings. Basic and successful.

We made a solid burrito bowl formula that you can make at home! In addition to the fact that it sheds its caloric tortilla, however the substance are cleaner, more advantageous, and fresher than anything you'll discover at a takeout eatery. Serve this bowl up for lunch or supper. It's a simple and flexible feast you'll prepare over and over!

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Ingredients

• 1 cup diced onion
• 1/2 pound lean ground turkey
• 1 cup uncooked brown rice (Uncle Ben's Instant Brown Rice was used)
• 1 1/4 cup chicken broth, fat-free
• 2 cups salsa, no sugar added, divided
• 2 cups diced tomatoes, divided
• 2 teaspoons taco seasoning
• 3/4 cup frozen or fresh corn kernels
• 1 (15-ounce) can black beans, drained
• 1/4 teaspoon Kosher or sea salt
• 1/4 teaspoon ground pepper
• 1/2 cup grated cheddar cheese, reduced-fat
• 1/4 cup fresh chives or green onions

Instructions

1. Over medium heat, in a skillet, cook the onion and ground turkey. The turkey should be cooked until it's no longer pink. Drain off any fat, then push the turkey to one side of the skillet. Add the rice and toast for about 1 minute.
2. Add to the turkey and rice mixture: chicken broth, 1 cup salsa, 1 cup diced tomatoes, taco seasoning, corn, and the beans. Bring to a boil then lower the heat and simmer for about 10-15 minutes, or until the rice is tender. Season with salt and pepper. If it starts to dry up, just add a little more broth. Turn off the burner.
3. Mix in the cheese. It will melt with the heat.
4. Serve in individual bowls and garnish with the remaining tomatoes, salsa, and chives. You can also garnish it with fresh avocado, and lettuce.
5. NOTE: If using long grain brown rice, it will need to be cooked in advance. Uncle Ben's 10 minute brown rice was used in this recipe.

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