Paleo Breakfast Taco Bowl with Ground Turkey and Avocado

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A flavorful paleo breakfast bowl featuring spiced ground turkey, fresh avocado, and sautéed peppers for a hearty, protein-rich morning meal. This Mexican-inspired paleo recipe (high protein), ready in about 25 minutes, combines ground turkey, red bell pepper, yellow bell pepper into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 420 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz (about 225g) ground turkey
• 1/2 medium, diced red bell pepper
• 1/2 medium, diced yellow bell pepper
• 1/4 cup, diced small onion
• 2, minced garlic cloves
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tbsp olive oil
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 2 large eggs
• 1/2 medium, diced ripe avocado
• 1 tbsp, chopped fresh cilantro

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Instructions

1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1/4 cup diced onion, 1/2 diced red bell pepper, and 1/2 diced yellow bell pepper, sautéing for 4-5 minutes until softened.
2. Step 2: Add 2 minced garlic cloves, 8 oz ground turkey, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp sea salt, and 1/4 tsp black pepper. Cook, breaking up the meat with a spatula, for 7-8 minutes until turkey is browned and cooked through.
3. Step 3: In a separate small skillet, cook 2 large eggs sunny-side up over medium heat for 3-4 minutes until whites are set but yolks remain runny.
4. Step 4: Divide the cooked turkey and pepper mixture between two bowls. Top each bowl with 1 cooked egg and 1/4 medium diced ripe avocado.
5. Step 5: Garnish each bowl with 1/2 tbsp chopped fresh cilantro and serve immediately.