Morning Burrito Bowls (Print Version)

# Ingredients:

→ Sheet Pan Hash Browns

01 - 570g chilled shredded hash browns (or defrosted frozen ones)
02 - 1/2 tsp sea salt
03 - 1/2 tsp smoky paprika
04 - 1/2 tsp minced garlic seasoning
05 - 1 tbsp extra virgin olive oil

→ Turkey Taco Filling

06 - 450g skinny ground turkey
07 - 2 tbsp Mexican spice mix (bought or DIY)
08 - 230g plain tomato sauce
09 - 120ml fresh water

→ DIY Taco Spice Mix (If You Want)

10 - 2 tsp mild chili powder
11 - 1 tsp ground cumin seeds
12 - 1 tsp minced garlic seasoning
13 - 1 tsp dried onion powder
14 - 1 tsp sea salt
15 - 1/2 tsp dried Mexican oregano
16 - 1/2 tsp smoky paprika powder

→ Scrambled Eggs

17 - 10 farm-fresh large eggs
18 - Salt and cracked black pepper to your liking
19 - Cooking oil spray (avocado or olive varieties)

# Instructions:

01 - Fire up your oven to 200°C (400°F). Put parchment on a big sheet pan and spray it good with cooking oil. If your pan isn't huge, just grab two normal ones for better results.
02 - Dump your shredded potatoes onto the pan. Pour olive oil over them and add your minced garlic powder, smoky paprika, sea salt, and some black pepper. Mix everything up and spread it flat.
03 - Stick them in the oven for about 26-27 minutes. Don't forget to turn the pan around halfway. You want the bottom nice and golden. Just put them aside when they're done.
04 - Get a big pan hot on medium-high and give it a spray of oil. Throw in your ground turkey, add some salt and pepper, and break it up while it cooks until there's no pink left.
05 - Once cooked, mix in your Mexican spices and stir for a minute to wake them up. Then pour in your water and tomato sauce. Let it bubble a bit, then turn it down and cook for 5 minutes till it thickens up.
06 - Grab a bowl and beat those eggs with some salt and pepper until they're all mixed together.
07 - Get a non-stick pan warm on medium heat and spray it well. Turn the heat down low and pour in your beaten eggs. Use a rubber spatula to gently move them around as they start cooking. Keep pushing and folding until they're cooked but still soft, around 5 minutes.
08 - For each bowl, add 120g of your crispy hash browns, 120g of your spiced turkey mix, and 120g of fluffy scrambled eggs. Top with whatever you like - cheese, salsa, sliced avocado, or a dollop of sour cream.

# Notes:

01 - Keep leftovers in sealed containers in your fridge for up to 5 days.
02 - Want to freeze them? Let everything cool down first, pack in freezer containers without any toppings, and they'll last 3 months.
03 - To warm up from the fridge, just zap in the microwave for 30 seconds at a time, giving a stir between, until hot.
04 - For frozen bowls, use the defrost button for a minute first, then heat 30 seconds at a time, stirring after each, until warm enough.

Back