This is a twist on a typical taco bowl. It’s very prep ahead friendly, and customizable for all kinds of eaters. I used ground beef instead of the typical pork for the chorizo. You can use dark ground turkey too, but add 1-2 more tablespoons of panko since turkey is generally wetter.

I used sautéed garlic and shallot as the base of our roasted red pepper sauce and in the meatballs. The meatballs are cooked in the oven to reduce splatter, but you can cook them over the stove if you really want those crispy edges!

If you are dairy-free, you can sub mayo in place of the yogurt or use an unsweetened coconut milk yogurt.