Turkey Taco Bowl with Tostones

We’ve been trying to eat healthier, but there are some things we just can’t give up. One of them, is tacos. Luckily we don’t have to! My friends a few years ago introduced me to Taco Bowl, where everything that goes in a taco, goes in your bowl on top of rice instead of in a taco shell and instead of beef, used ground turkey. I also like to make my own taco seasoning. It takes about 2 minutes to make.


My favorite part about this recipe is the plantain tostones. Fried flattened plantains with salt. They act as the perfect vessel to get some turkey goodness into my mouth!


Sweet fried plantains are made from blacker riper plantains, while tostones are made with yellow bitter plantains.


You want to make sure they are golden brown and flattened, as yellow plantains are very starchy and you want to ensure they are cooked through as they could be tough.


Pico de gallo is good on just about anything as far as I’m concerned. It lifts the tacos and gives them a bright flavour. Like summer.


This dish is simple, easy, quick… and awesomely delicious!


Turkey Taco Bowl with Tostones

Prep time: 15 minutes     Cook time: 20 minutes     Cool time: 5 minutes


2 tbsp coconut oil

1 yellow plantain

Sea Salt

1 pound ground turkey

3 tbsp taco seasoning

⅓ cup water

Spinach or lettuce

3 cups diced tomatoes

¼ onion, chopped

¼ cup cilantro, chopped

1 ripe avocado, mashed

1/2 lemon

salsa (optional)

cheddar cheese (optional)


Heat the coconut oil in a large skillet over medium heat. Peel and slice the plantain on an angle 1/4 to 3/8 of an inch thick.

Place the slices in the melted oil in a single layer and fry until golden brown. When you flip for the second time, using the back of a spoon, push them down a little bit to check for their softness, cracks are normal. Sprinkle with salt and take off the heat. Set aside.

In a second skillet, place the ground turkey and cook on medium heat until it’s completely brown. When all the turkey has browned, add the water to the taco mix to form a liquidy paste and pour over turkey. Cook until water has been absorbed.

In the meantime make the pico de gallo, chopping the tomatoes, onions, and cilantro and mixing together.

Cut and mash the avocado. Squeeze lemon juice as desired. Salt and Pepper to taste

Fill your bowl with spinach or lettuce and top with ground turkey, avocado, pico de gallo, and plantain chips. Feel free to add salsa or cheese as you normally would tacos.


{Recipe adapted from Mellow Momma}

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