Description
A colorful and filling taco bowl recipe that’s perfect for meal prep, featuring ground turkey, brown rice, and a quick yogurt lime sauce.
Ingredients
Scale
- 1 pound ground turkey (or protein of choice)
- 1 cup uncooked brown rice (or quinoa)
- 1 can black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- 2 bell peppers, sliced
- 1 small onion, sliced
- 2 teaspoons olive oil
- 2 to 3 tablespoons taco seasoning
- Salt and pepper to taste
- Optional: chopped romaine, cherry tomatoes, cilantro, jalapeño
- 1 cup plain Greek yogurt
- 1 lime, juiced
- 1 small garlic clove, grated (or a pinch of garlic powder)
- Pinch of salt
- Optional: a little hot sauce or chipotle powder
Instructions
- Start your rice or quinoa first. It can cook while you do everything else.
- Heat a pan with olive oil. Cook peppers and onions until they soften and get a little color. Slide them to a plate.
- In the same pan, cook the ground turkey. When it is mostly done, add taco seasoning and a small splash of water. Stir until it coats everything and smells amazing.
- Warm the beans and corn quickly in the pan or microwave until not fridge cold.
- Mix the yogurt lime sauce in a bowl and taste. Adjust salt and lime until perfect.
- Assemble bowls: rice first, then turkey, then peppers and onions, then beans and corn. Keep cold toppings and sauce on the side.
Notes
Keep toppings separate to prevent sogginess. Store in the fridge for up to 4 days; freeze only rice and turkey portions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 6g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 12g
- Protein: 30g
- Cholesterol: 90mg