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!
Notes
Macros are calculated to include 1 large egg per bowl. Any additional eggs or toppings are not included and need to be added to your food journal separately.Find in Myfitnesspal and the Macrosfirst app food database by searching, “Stay Fit Mom Taco Breakfast Bowls.”