Sometimes, I’m so tired by the end of the week that all the energy I can muster goes into getting into my onesie and cooking up something easy, warm and hearty. That’s how this past Friday went, and the result was this tasty turnip-noodle taco bowl.

The turnip noodles have a bit of a spicy zing to them–perfect for a taco, which is why the milder flavor of the toppings—sour cream, guacamole and salsa—compliment them so well. Throw in the black beans for protein, and for more taco goodness, and voila—a complete vegetarian meal. (Not to mention that the turnip cost only 66 cents and made four servings!)



  • 1 very large turnip
  • 1 white onion
  • 1 tbsp olive oil
  • ½ cup beef broth
  • 2 tbsp tomato paste
  • ¾ cup black beans
  • ½ tsp cumin
  • pinch of chili powder
  • pinch of red pepper flakes
  • 1 tbsp olive oil
  • 1 tbsp salsa per bowl
  • 1 tbsp sour cream per bowl
  • 1 tbsp guacamole per bowl



  1. Peel and spiralize turnip using thin-noodle blade. Chop onion.
  2. In a saucepan, over medium heat, cook onion in olive oil until near translucent. Add beef broth, tomato paste, and stir until well combined. Add turnip noodles, black beans, cumin, chili powder, and red pepper flakes, and simmer for 10-15 minutes until turnip noodles are “al dente”.
  3. Serve into bowls and top with salsa, sour cream and guacamole.