Healthy Recipes – Turkey Taco Bowls

turkey taco bowl

Ingredients

  • ¾ cup brown rice (uncooked; may be swapped for quinoa or long-grain white rice)
  • ⅛ tsp salt
  • 1 lime (zested)
  • ¾ lb lean ground turkey
  • 2 tablespoons of any store-bought taco seasoning
  • ⅔ cup water
  • Pico de gallo
    • 1 pint cherry tomatoes (halved)
    • 1 jalapeno (finely chopped)
    • ¼ cup red onion (finely chopped)
    • ½ lime (juiced)
    • ⅛ teaspoon salt
  • 12 oz can corn kernels (341 mL; drained)
  • ½ cup mozzarella (shredded)

Instructions

  • Cook brown rice according to package directions, adding the lime zest and salt to the cooking water. Allow to cool slightly before portioning out.
  • Add turkey to a medium pan and cook over medium heat, breaking it up with a spatula until no longer pink (approximately 10 minutes).
  • Sprinkle the taco seasoning over the cooked meat, then add the water. Stir and simmer for a couple of minutes, until sauce has thickened.
  • Remove from heat and allow to cool slightly before portioning out.
  • Combine all pico de gallo ingredients and toss together.
  • To assemble lunch bowls, divide ingredients evenly between four 2-cup capacity meal prep containers

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