Description
These easy taco lunch bowls are packed with flavorful turkey taco meat, zesty cilantro lime rice, black beans, corn, and fresh toppings. Perfect for meal prep, these bowls are healthy, satisfying, and easy to customize for any diet.
Ingredients
Scale
For the Turkey Taco Meat:
- 1 lb ground turkey
- 1 medium onion, diced
- 1 garlic clove, minced
- 2 tsp garlic powder
- 2 tsp cumin
- 2 tsp chili powder
- 2 tsp paprika
- 1 tsp salt
- 1 tsp oregano
- 8 oz tomato sauce
- 4 oz water
For the Cilantro Lime Rice:
- 2 cups water
- 1 cup long-grain rice
- 1 tsp salt
- 1 tbsp vegan butter
- ¼ cup cilantro, chopped
- 2 tbsp lime juice
Toppings:
- 1 can black beans, drained and rinsed
- 1 can corn, drained and rinsed
- 2 cups romaine lettuce, chopped
- ½ cup diced red onion
- 1 avocado, sliced
- ¼ cup chopped cilantro
- 1–2 green onions, chopped
- Pico de gallo (optional)
- Guacamole (optional)
Instructions
- Cook the turkey taco meat: Brown the turkey in a skillet, add onions and garlic, stir in seasonings, and cook with tomato sauce and water for 10 minutes.
- Make the cilantro lime rice: Cook rice, let it rest, then mix in lime juice and chopped cilantro.
- Assemble the taco bowls: Layer rice, turkey meat, black beans, corn, lettuce, and other toppings.
- Add optional toppings: Pico de gallo, guacamole, avocado, and fresh cilantro for extra flavor.
Notes
- Store in airtight containers for up to 5 days.
- Freeze taco meat separately for up to 3 months.
- Customize toppings based on preference.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-inspired