½jalapeno, you can remove the seeds if you want, or leave them in for an extra kick
1smallyellow onion, quartered
3clovesgarlic
1tablespoonhoney
1bunchfresh cilantro, roughly chopped
1avocado
1lime, juiced and zested
salt and pepper to taste
Instructions
For the meat:
Place a medium skillet over medium high heat and add the olive oil. Add the onions and sauté for 5 minutes until soft. Add the garlic and sauté for 30 seconds more. Add the ground chicken or turkey and continue to cook for 6-7 minutes until fully cooked. Add the taco seasoning and a few tablespoons of water and reduce heat to low. Simmer the mixture for 5 minutes while you assemble the bowls.
For the Bowls
Divide the quinoa amongst 4 bowls and top with piles of the meat, romaine, pico, cheese, corn, avocado, green onions, cilantro, red onion, black beans and a dollop of the avocado dressing. Season with salt and pepper and serve as needed.
For the Tomatillo Avocado Salsa
Preheat oven to 450 degrees.
Remove the husks from the tomatillos. Rinse under warm water well and wipe clean. Cut the tomatillos in half and place into a baking pan with the onions and jalapeno. Roast for 20 minutes until they are tender. Remove and set aside to cool.
Add all ingredients to a food processor and pulse for 1-2 minutes until smooth and creamy. Add a few tablespoons of water if needed until it’s smooth like a salad dressing. Serve as needed. Keeps in an air tight container for up to 5 days.
Notes
I love to keep these ingredients on hand, such as cooked quinoa in the fridge. It makes the meal come together quickly! It's also perfect for gatherings as everyone can customize their own dish.