Grilled Avocado Taco Bowl

I published a blog post last week on 8 veggies to grill this summer and that theme inspired me to run a free 5 day group in July with a Clean Grilling Meal Plan for summer!  

I've just finalized the meal plan and grocery list and I'm so excited to have a small group test out the meal plan with me!  One of the recipes on the plan is this Grilled Avocado Taco bowl which I threw together this week for dinner.  I grilled both the Avocado and cucumber and then topped the bowl with a dollop of plain greek yogurt!  It was so good yet super simple!!

If you would like to get in this exclusive test group and promise to participate and provide constructive feedback on the meal plan, just click here to request your spot!

Grilled Avocado Taco Bowl

Ingredients

1lb ground turkey

2-3 TBSP homemade taco seasoning

1 cup brown rice

Sliced cherry tomatoes

1 avocado

2 mini cucumbers

Plain greek yogurt

Olive oil and sea salt

Lime juice

Directions

Cook Brown rice in rice cooker according to directions.

While rice is cooking, brown the ground turkey in a frying pan. While ground turkey is cooking, mix 2-3 TBSP homemade taco seasoning with water and set aside.  Once ground turkey is cooked through add the taco seasoning mixture to it and let it simmer until it boils down.

Cut each cherry tomato lengthwise in half and set aside until you are ready to prepare your bowl.

Grill the Avocado: Preheat grill or griddle to high heat. Cut the avocado in half lengthwise and carefully remove the pits. Do not peel the avocado. In a small bowl, whisk the lime juice and oil. Brush the cut side of the avocado with the lime mixture and sprinkle with salt to taste. Place the avocado cut-side-down on the grill until grill marks appear. Turn the avocado over and continue to grill until the skin is charred and the flesh has softened. Transfer to a plate and let cool for 5 minutes. Cut each half in half again to make ¼ avocado pieces for each bowl.

Grill the cucumbers: Cut the cucumbers across its length and into thirds. Then cut along the length of the cucumber to produce four spears per third of the cucumber.

Turn the grill to medium heat.  Place the cucumbers on the grill with one of the cut sides touching the grate. Grill for 2 to 3 minutes.Flip to the other cut side and grill for 2 to 3 more minutes. Remove the cucumbers from the grill.

Prepare the bowl: Add cooked rice to the bottom of the bowl, in one corner of the bowl place sliced cherry tomatoes, in another corner add in the ground turkey meat, then you can either slice up the avocado and place it in another corner or place the ¼ avocado with the skin on right into the bowl (I personally like the look of the whole piece).  Now place a big scoop of plain greek yogurt into the center and add in two pieces of grilled cucumber.  

Enjoy!