Sonoran Taco Power Bowls - cooking recipe

Ingredients

3 slices HORMEL(R) NATURAL CHOICE(R) Cherrywood Smoked Uncured Bacon, cut crosswise into 1/2-inch pieces
1 medium zucchini, chopped
2 cups steamed brown rice
2/3 cup cooked black or pinto beans
2/3 cup frozen roasted whole kernel corn, thawed
4 ounces HORMEL(R) NATURAL CHOICE(R) Smoked Deli Turkey, cut into strips
1 small ripe avocado, chopped
Sliced radishes, as desired
Sliced green onions, as desired
Chopped fresh cilantro, as desired
Salsa fresca or salsa verde (Herdez), if desired
2 lime wedges

Preparation

Cook bacon in a large, deep skillet over medium heat until crisp; remove from pan and drain on paper toweling.
Add zucchini to skillet; cook and stir over medium-high heat about 3 minutes or until crisp-tender. Add rice, beans, and corn to pan. Cook and stir until heated through.
Spoon rice and bean mixture into 2 large bowls. Top with turkey, bacon, avocado, radish, green onion, and cilantro. Top with salsa and a squeeze of lime.