Hearty Burrito Bowls (Print Version)
# Ingredients:
→ Hash Browns (Sheet Pan Style)
01 -
570g chilled pre-shredded hash browns (or defrosted from frozen)
02 -
1/2 tsp smoked paprika
03 -
1 tbsp oil (olive works best)
04 -
1/2 tsp garlic powder
05 -
1/2 tsp kosher salt
→ Taco-Spiced Turkey
06 -
450g lean ground turkey mince
07 -
230g canned tomato sauce
08 -
120ml water
09 -
2 tbsp taco seasoning (DIY or store shelf)
→ Optional Homemade Taco Spice Mix
10 -
1 tsp onion powder
11 -
1 tsp kosher salt
12 -
1/2 tsp oregano (dried)
13 -
2 tsp chili powder
14 -
1 tsp cumin (ground)
15 -
1/2 tsp smoked paprika
16 -
1 tsp garlic powder
→ Soft Scrambled Eggs
17 -
10 whole eggs (large size)
18 -
Cooking spray (avocado oil or olive oil recommended)
19 -
Salt and black pepper, to taste
# Instructions:
01 -
Set your oven to 200°C (400°F) and give your oversized sheet pan a good spray of cooking oil. Lining it with parchment paper will make cleanup easy. If your pan isn’t huge, two smaller ones will work just fine.
02 -
Spread the hash browns across the pan, drizzle generously with olive oil, and toss them with smoked paprika, salt, and garlic powder. Make sure they’re in a single layer for crispy results.
03 -
Let your oven do the work for 26-27 minutes. Rotate the pan halfway through so everything crisps up evenly, and stop baking once the bottoms are golden. Keep aside until ready.
04 -
In a big skillet over medium heat, spray some oil before tossing in the turkey. Season lightly and cook it until it’s no longer pink. Break it up while cooking for smaller pieces.
05 -
Stir in taco spice and let the turkey soak it all up for around a minute. Pour in tomato sauce with some water. Let it bubble, then simmer for 5 minutes until thick enough.
06 -
Crack the large eggs into a bowl, sprinkle with some salt and pepper, and use a whisk to combine until smooth and even.
07 -
Coat a non-stick pan with spray oil and set on medium heat. Once warm, pour in eggs and bring the heat down to low. Use a rubber spatula to gently fold and move the mixture, letting it cook softly until still moist—this takes about 5 mins.
08 -
For each serving bowl, layer on 120g of crispy hash browns, 120g of taco turkey, and 120g of scrambled eggs. Finish with extras like grated cheese, salsa, creamy avocado, or a dollop of sour cream if you want.
# Notes:
01 -
Store everything in the fridge, tucked inside an airtight container, and it’ll stay good for up to 5 days.
02 -
To freeze, cool the components fully first, then pack into freezer-safe containers without toppings. Freeze everything for up to 3 months.
03 -
Reheat a bowl straight from the fridge using the microwave in 30-second bursts, stirring in between until warm.
04 -
To warm frozen bowls, defrost them for a minute on low, then microwave in 30-second increments, stirring occasionally, until heated through.