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High-Protein, Low-Carb Veggie Taco Skillet

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vegetable taco skillet macro friendly

Dinner, Recipes

Our High-Protein, Low-Carb Veggie Taco Skillet is the perfect weeknight meal or weekday meal-prepped lunch for those who want a highly satisfying dish that's low in calories. Filled with veggies and nutrients, this recipe is as nourishing for your body as it is filling.

I don't follow a low-carb or keto diet, however, I sometimes enjoy meals that are lower in carbs to save space for a higher-carb meal or special dessert. Plus, I'm a sucker for a good skillet meal, and this one couldn't be any easier to throw together!

3 Reasons Why You'll Love This Recipe

  1. High Protein Content. With 33g of protein from juicy ground turkey per serving, this is the kind of meal that makes hitting your macros a total breeze.
  2. Low Carb. Whether you're following a low-carb diet or not, there are times that call for lower-carb meals, and that doesn't mean that you need to eat dry, boring foods! The next time you're seeking a low-carb meal, give this flavorful Veggie Taco Skillet a spin.
  3. Perfect for Meal Prep. If you want to get ahead for the week, preparing a batch of this recipe and pre-portioning it into meal prep containers will save you so much time during the week. As a bonus, this recipe tastes fantastic leftover!

MyFitnessPal Pre-Log

“FHM Veggie Taco Skillet”

vegetable taco skillet macro friendly

Veggie Taco Skillet

Tami Smith
5 from 2 votes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Dinner
Cuisine Mexican
Servings 4
Calories 317 kcal

Ingredients
  

  • 16 oz. lean ground turkey breast
  • 1 packet low-sodium taco seasoning
  • 2 bell peppers, chopped (any colors)
  • 1 yellow onion, chopped
  • 1 12 oz. bag bag frozen riced cauliflower
  • 2 cups salsa
  • 1 cup reduced fat Mexican cheese, shredded

Instructions
 

  • Spray a large skillet with cooking spray, add diced onions and peppers, cook over medium heat for 2-3 minutes.
  • Add ground turkey and taco seasoning packet to skillet. Break up turkey and allow to cook until no longer pink (about 8 minutes).
  • Once turkey is cooked, add bag of frozen riced cauliflower to skillet, allowing to cook over medium/low heat until softened.
  • Once rice is softened, add salsa to skillet. Mix all ingredients until well combined.
  • Turn heat to low and allow to simmer for 3-5 minutes, or until hot. Top with cheese, serve, and enjoy!

Notes

If you want to add more volume and carbs to your Veggie Taco Skillet, you can add in some white or brown rice. Or, grab some tortilla chips and use them for scooping or crumble them on top for a crispy crunch.
This recipe can be saved in the refrigerator for up to 4 days in an airtight container.
Nutrition information will vary depending on the brands used.

Nutrition

Calories: 317kcalCarbohydrates: 16gProtein: 33gFat: 14g
Keyword high protein, macro friendly
Tried this recipe?Let us know how it was!

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    • Hi Judy! I used the term veggie to refer to the fact that there are veggies in the dish, not vegetarian or vegan. Sorry if that was confusing!

  • Love this! Made it for my husband and he’s a fan. Just a heads up though – the saved specs on MyFitnessPal have carbs at 40g 😳

    • Hi Anna! So happy you enjoyed this recipe! And thank you for letting me know, I will get this fixed ASAP!

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