Low Sodium Taco Bowl

Discover a vibrant and healthy twist on a classic favorite with this Low Sodium Taco Bowl recipe! Packed with nutrient-rich quinoa, lean ground turkey, and fresh, colorful toppings like cherry tomatoes, avocado, and corn, this dish delivers bold Tex-Mex flavor without the extra salt. A homemade taco seasoning blend featuring smoked paprika, cumin, and chili powder ensures a satisfying, savory kick, while a squeeze of lime juice and a dollop of Greek yogurt add refreshing creaminess. Perfect for meal prep or an easy weeknight meal, this low sodium bowl is a wholesome, customizable option that will delight your taste buds and keep your heart happy.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup Quinoa
• 2 cups Water
• 1 tablespoon Olive oil
• 1 pound Ground turkey (or lean ground beef)
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1 teaspoon Smoked paprika
• 1.5 teaspoons Ground cumin
• 1 teaspoon Chili powder
• 0.25 teaspoon Black pepper
• 1 cup Canned low-sodium black beans (rinsed and drained)
• 1 cup Cherry tomatoes (halved)
• 1 cup Fresh corn kernels (or canned no-salt corn, drained)
• 1 large Avocado (diced)
• 1 medium Lime (juiced)
• 0.25 cup Cilantro (chopped, optional)
• 0.25 cup Plain Greek yogurt (unsalted, for garnish)

Directions

Step 1

Rinse the quinoa under cold water to remove bitterness. Combine quinoa and water in a medium saucepan. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 15 minutes or until all the water has been absorbed. Fluff with a fork and set aside.

Step 2

While the quinoa cooks, heat olive oil in a large skillet over medium heat. Add the ground turkey (or lean ground beef) and cook, breaking it apart with a spatula, until fully browned and no pink remains, about 8-10 minutes.

Step 3

In a small bowl, combine garlic powder, onion powder, smoked paprika, ground cumin, chili powder, and black pepper. Mix well to create your low-sodium taco seasoning.

Step 4

Sprinkle the homemade seasoning mixture over the cooked meat in the skillet. Stir everything together, cooking for another 1-2 minutes to let the spices coat the meat evenly.

Step 5

In a large bowl, assemble the taco bowls: start with a base of cooked quinoa, then layer on the seasoned meat, black beans, cherry tomatoes, corn kernels, and diced avocado.

Step 6

Squeeze fresh lime juice over each assembled bowl and sprinkle with chopped cilantro if desired.

Step 7

Top each bowl with a dollop of plain Greek yogurt for creaminess and extra flavor.

Step 8

Serve immediately and enjoy your low-sodium taco bowl!

Nutrition Facts

Serving size	(2096.2g)

Amount per serving	% Daily Value*
Calories	2302.7

Total Fat 101.1g	0%
Saturated Fat 18.5g	0%
Polyunsaturated Fat 1.3g
Cholesterol 365.9mg	0%
Sodium 1941.1mg	0%
Total Carbohydrate 204.7g	0%
Dietary Fiber 38.8g	0%
Total Sugars 20.2g
Protein 158.5g	0%

Vitamin D 0IU	0%
Calcium 419.3mg	0%
Iron 21.2mg	0%
Potassium 4266.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.5%

Protein: 26.8%

Carbs: 34.7%