Description
These Turkey Taco Lunch Bowls are a delicious and nutritious meal prep option inspired by Mexican flavors. Featuring lean ground turkey cooked with aromatic spices, black beans, corn, and served over brown rice or quinoa, these bowls are packed with protein and fiber. Topped with fresh avocado, cherry tomatoes, and a squeeze of lime, they make for a balanced, flavorful lunch or dinner that’s perfect for busy days.
Ingredients
Scale
Protein & Vegetables
- 1 pound lean ground turkey
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
Grains
- 2 cups cooked brown rice or quinoa
Spices & Seasonings
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Juice of 1 lime
Optional Toppings
- ½ cup shredded cheddar or Mexican blend cheese
- ¼ cup chopped fresh cilantro
Instructions
- Heat the oil and sauté the onion: In a large skillet over medium heat, warm the olive oil. Add the finely diced onion and cook for about 3 to 4 minutes until it softens and becomes translucent.
- Add garlic and cook briefly: Stir in the minced garlic and sauté for an additional 30 seconds to release its aroma without burning.
- Cook the ground turkey: Add the lean ground turkey to the skillet. Use a spatula to break it up into small pieces. Cook for 6 to 8 minutes until the meat is browned and cooked through completely. Drain any excess fat from the pan.
- Season the turkey mixture: Sprinkle in chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Stir well to evenly coat the turkey with spices.
- Add beans and corn: Stir in the drained black beans and corn kernels. Cook the mixture for 2 to 3 minutes until everything is heated through.
- Finish with lime juice: Remove the skillet from heat and squeeze fresh lime juice over the turkey mixture. Stir to combine.
- Assemble the bowls: Evenly divide the cooked brown rice or quinoa into 4 serving containers or bowls. Top each with the savory turkey mixture, halved cherry tomatoes, diced avocado, shredded cheese if desired, and freshly chopped cilantro.
- Serve or store: Serve the bowls warm immediately or let them cool and refrigerate for meal prep. These bowls can be enjoyed cold or reheated later.
Notes
- These bowls keep well in the refrigerator for up to 4 days, making them excellent for meal prepping.
- To create a dairy-free version, simply omit the shredded cheese.
- For extra zest, add hot sauce, salsa, or a dollop of Greek yogurt when serving.