These delicious Taco Breakfast Bowls are filled with flavor and can help get you out of that breakfast rut! These bowls make a tasty breakfast with a Mexican twist. Since this recipe makes 5 servings and are prepped ahead of time, they are the perfect breakfast to have ready to go for any morning!
WHY YOU’LL LOVE THIS MEAL PREP RECIPE
- It’s quick and easy to throw together!
- It’s packed with flavor! Savory and delicious!
- It’s packed with protein! Each bowl is over 28 grams of protein!
- It makes 5 servings, so you’ll have breakfast ready to go all week!
- You can start your day knowing you’ve had a balanced meal that will keep you full until lunch!
NUTRITIONAL INFORMATION / MACROS
Makes 5 servings
Serving size: 1 bowl
364 cal / 28.8p / 32.3c / 13f (6.2 fiber)
HOW TO FIND IN MYFITNESSPAL OR THE MACROSFIRST APP
Search the food database in either app for: Stay Fit Mom Taco Breakfast Bowls
INGREDIENTS
- Sweet potatoes
- Bell pepper
- Olive oil
- Ground turkey (93/7)
- Chili powder
- Garlic powder
- Onion powder
- Oregano
- Paprika
- Cumin
- Water
- Riced cauliflower
- Black beans
- Jalapeño slices
- Salsa
- Plain, non-fat Greek yogurt
- Salt & pepper
CAN I SWITCH OUT INGREDIENTS?
You can always customize our recipes to your liking. Don’t have ground turkey? Swap it for ground beef! Don’t love sweet potatoes? Change them out for regular potatoes. Not a fan of bell peppers? Leave them out entirely. You can really make these your own so that you can enjoy them!
RECIPE TIPS
- If you want to save yourself even more time, crack a raw egg right in the bowl each morning before reheating. Microwave 2-3 minutes and stir. The egg will scramble right in the bowl!
- There are so many ways to customize these with different toppings you like!
- These were supposed to go in the new Meal Prep Recipes Volume 2 cookbook but were left out by mistake! I was bummed because they are so good!
REHEATING INSTRUCTIONS
These bowls can easily be reheated right in the microwave for 2-3 minutes. If you prefer, preheat the oven to 350º and warm them back up for about 10 minutes for a quick, balanced breakfast!
FREEZING INSTRUCTIONS
Easily freeze these Taco Breakfast Bowls. Let them cool, cover with the lid, and store for up to a month in the freezer. Make sure you always let the bowls defrost a little bit before putting them in the microwave so they don’t crack.
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MEAL PREP SUPPLIES USED
4 cup glass bowls -Make sure the bowls you’re purchasing are oven safe. They will say so on the label if purchasing in store.
Half size sheet pan – This is the perfect size for 5, 4 cup glass bowls. You can, of course, use a full size sheet pan but your bowls will slide around.
Other Meal Prep Recipes from SFM
If you love this Taco Breakfast Bowl recipe, check out some of our other meal prep recipes available on our blog!
- Bang Bang Chicken Bakes
- Chicken Pesto Bakes
- Creamy White Chicken Enchilada Bowls
- Triple Berry Baked Oats
WHERE TO BUY THE STAY FIT MOM MEAL PREP COOKBOOKS
The Stay Fit Mom macro friendly cookbooks are sold exclusively on our website and are available in both digital or digital + hardcopy. Find so many recipes like this one in them! Macros for all recipes included and pre loaded in the apps.
Taco Breakfast Bowls
Equipment
Ingredients
- 1.5 sweet potatoes, diced (500g)
- 1 bell pepper, diced (any color)
- 1/2 tablespoon olive oil (7g spray)
- pinch salt & pepper
- 1 pound ground turkey 93/7
- 1/2 tablespoon chili powder
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1 teaspoon oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- pinch of pepper
- 1/2 cup water
- 10 oz. bag frozen riced cauliflower (1 & 1/2 cups)
- 10 tablespoons black beans strained from the can
- 1.5 ounces jalapeño slices
- 10 tablespoons salsa
- 5 tablespoons plain, non-fat Greek yogurt
- 5 large eggs
- dill for garnish (optional)
Instructions
- Preheat the oven to 400 degrees and arrange 5 oven safe containers on a cookie sheet.
- Evenly divide the sweet potatoes (100g per bowl) and bell pepper up into the 5 bowls. Spray evenly with the avocado oil. Season lightly with salt and pepper and mix well.
- Bake for 35-40 minutes, or until sweet potatoes and peppers are cooked to your liking.
- In a small bowl, combine the chili powder, garlic powder, onion powder, oregano, paprika, cumin, salt and pepper.
- Over medium-high heat, cook the ground turkey until no longer pink. Turn off the heat and strain out any excess grease. Return to medium high-heat and add the seasoning and water. Simmer 3-5 minutes, or until the water is all absorbed. Evenly distribute the cooked ground turkey into the 5 bowls (about 3 oz. each bowl).
- Steam cauliflower in microwave following directions on the back of the bag.
- To each bowl add 1/5 of the cauliflower (about 1/4 cup), 2 tablespoons black beans, 5-6 jalapeño slices, and some fresh dill.
- Let cool before covering with lids and placing in the refrigerator. Reheat in the microwave 2-3 minutes each morning and top with a freshly cooked egg, 1 tablespoon Greek yogurt, and 2 tablespoons of salsa!
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