Name: Keto Sheet Pan Turkey Taco Bowls
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 2-2.5 lbs ground turkey (or other ground meat of choice); 14-16 oz riced cauliflower (if frozen, thaw first); 2 tbsp taco seasoning; 2 tbsp taco sauce; 3 peppers (yellow, orange, red, green or a combination); 1 tbsp olive oil; 1 tsp salt; 1/4 tsp pepper; taco sauce; salsa; lettuce; olives; banana peppers; tomatoes; sour cream; shredded cheese

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An easy-to-make Keto Sheet Pan Turkey Taco Bowl recipe! This meal is filling, packed with good ingredients, and is a great make-ahead weekly meal prep option. Plus, since everything cooks together on a single sheet pan, clean-up is a snap! Taco bowls will quickly become a family favorite meal with their mountain of endless, satisfying ingredient combinations.

Taco Bowls are so easy to customize to your personal preference. Pair your bowl with Roasted Brussels Sprouts, an easy Keto Maple Bacon Broccoli Salad, or add all the ingredients on a bed of lettuce with this dressing with a slight twist Asian twist to a Tex Mex classic!

Table of Contents

Taco Bowl

These Taco Bowls are everything you know and love about tacos, but made all one a single sheet pan and served in a bowl form instead.

I have created many sheet pan dinners including my Weeknight Sheet Pan Steak Fajitas as well as my Quick and Easy Sheet Pan Dijon Chicken and Veggies and since they have quickly become some of my most popular recipes, I decided to create a sheet pan taco bowl recipe to share.

This recipe is multi-functional: use it as a delicious hot dinner, use it for weekly meal prep, or instructions below to quickly transform this recipe into a simple taco salad. That's the beauty of this recipe...only 1 pan to wash and a multitude of ways to eat these tacos!

The BEST Sheet Pan Tacos

Delicious: There are so many taco bowl recipes out there, but what makes this one spectacular is that each element is stand alone scrumptious, from the juicy, robustly seasoned taco meat spiked with salsa to the smoky oven-roasted vegetables and crunchy taco-spiced roasted riced cauliflower
Easy: Just get out your sheet pan and wire rack, season your meat and riced cauliflower and place it on the sheet pan. Stick the sheet pan in the oven and while it is starting to cook, chop your fresh vegetables. Place the veggies on a baking rack place the baking rack directly overtop of your taco meat.
Customizable: Use all or some of the suggested fixings to completely customize your taco bowl recipe – use your flavour your riced cauliflower however you like (adding cilantro and lime is absolutely divine!), use ground beef or chicken instead of turkey, use salsa verde and top with as many add-ins (I LOVE adding blue cheese crumbles) to create a delicious taco bowl.
Make ahead: You can prep all your ingredients ahead of time so your taco bowls can come together in minutes – literally – and taste just as fabulous!
Meal prep: I’ve included meal prep instructions so you can enjoy these taco bowls throughout the week – wherever you are!
Store & reheat well: Enjoy taco bowls for dinner then enjoy the equally delicious leftovers for lunch.

How To Make A Taco Bowl:

Riced Cauliflower: While plain riced cauliflower works great in this recipe, this cilantro-lime riced cauliflower takes it to another level. It doesn’t take long to add a huge flavor punch to your rice! To make it, simply stir in some lime juice, lime zest, and finely chopped cilantro to your cooked rice. You can also keep it simply by adding some additional taco seasoning to your cauliflower
Ground turkey: Take your ground turkey and add some taco spices along with some salsa or hot sauce for an extra added kick!
Peppers and Onions: Use any colour pepper and onion or only use one or the other. I like to use sweet onions such as Vidalia onions. Cut the peppers and onions all about the same size to allow them to cook at the same time. Also, make sure that you do not cut the vegetables too small or they can fall through the baking rack.

What To Put In A Taco Bowl:

After you’ve made the basic sheet pan base for the Taco Bowl, it’s all about topping your bowl! Whatever you generally like in a taco is going to be great here. Here are some ideas:

Cheddar cheese: We like freshly grated sharp Cheddar cheese or blue cheese crumbles
Sour cream: Add a bit of lime juice and Sriracha or hot sauce for a quick taco cream sauce.
Fresh lime: A few squeezes of fresh lime add so much flavor.
Avocado: While not great for meal prepping, we love avocado in fresh Taco Bowls. An avocado adds a nice creaminess while keeping the meal healthy.
Sheet Pan salsa: Or even just a few chopped tomatoes if you prefer! I make a shortcut pico for these Taco Bowls — just tomatoes, jalapeño, red onion, and lime juice.
Olives: I know this may sound weird but the brininess of the olives adds a really nice touch to a taco bowl
Lettuce or Shredded Cabbage: I usually use a combination of both of these as I love the added crunch that the shredded cabbages lends to the salad
Banana Peppers: Sliced banana peppers add a slight kick to the salad without making it too spicy