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Sonoran Taco Power Bowls

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"Rice, beans, corn, and zucchini are served in bowls and topped with avocado, radishes and other veggies, salsa and a squeeze of lime juice."
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20 m servings 640 cals
Original recipe yields 2 servings


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  • Prep

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  1. Cook bacon in a large, deep skillet over medium heat until crisp; remove from pan and drain on paper toweling.
  2. Add zucchini to skillet; cook and stir over medium-high heat about 3 minutes or until crisp-tender. Add rice, beans, and corn to pan. Cook and stir until heated through.
  3. Spoon rice and bean mixture into 2 large bowls. Top with turkey, bacon, avocado, radish, green onion, and cilantro. Top with salsa and a squeeze of lime.


  • Cook's Tip:
  • Steam your own brown rice ahead of time and store in the fridge for up to a week so it's on hand for quick bowl meals. Or purchase pre-cooked brown rice in pouches.

Nutrition Facts

Per Serving: 640 calories; 22 g fat; 85.2 g carbohydrates; 29.2 g protein; 44 mg cholesterol; 1255 mg sodium. Full nutrition

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