Description
This flavorful Taco Lunch Bowls recipe combines seasoned ground turkey, zesty cilantro lime rice, and a colorful mix of fresh vegetables and beans for a nutritious and easy meal prep option. Perfect for lunches on-the-go or a quick weeknight dinner, these bowls are packed with protein, fiber, and vibrant flavors.
Ingredients
Scale
Turkey Taco Meat
- 1 pound Ground Turkey Meat
- 1 Onion, diced
- 1 pod Garlic, diced
- 2 teaspoons Garlic Powder
- 2 teaspoons Cumin
- 2 teaspoons Chili Powder
- 2 teaspoons Paprika
- 1 teaspoon Salt
- 1 teaspoon Oregano
- 8 ounces Tomato Sauce
- 4 ounces Water (for sauce)
Cilantro Lime Rice
- 2 cups Water
- 1 cup Long Grain Rice
- 1 teaspoon Salt
- 1 Tablespoon Vegan Butter
- ¼ cup Cilantro, chopped
- 2 Tablespoons Lime Juice
Additional Ingredients
- Romaine Lettuce, chopped and rinsed
- 1 can Whole Corn, drained
- 1 can Black Beans, drained and rinsed
- Green Onion, for garnish
- Avocado, for garnish
- Cilantro, for garnish
- Red Onion, for garnish
- Pico de Gallo (optional)
- Guacamole (optional)
Instructions
- Make the Turkey Taco Meat: In a skillet over medium heat, brown 1 pound of ground turkey until no longer pink. Add diced onion, garlic, garlic powder, cumin, chili powder, paprika, salt, and oregano. Cook for several minutes until the onion softens and the seasoning coats the meat. Add tomato sauce and 4 ounces of water, reduce heat to low, cover, and simmer for about 10 minutes, stirring occasionally.
- Make the Cilantro Lime Rice: In a medium saucepan, bring 2 cups of water to a boil over medium-high heat. Stir in 1 cup of long grain rice, 1 teaspoon salt, and 1 tablespoon vegan butter. Return to a boil, then stir twice. Cover and reduce heat to low. Cook for 15 minutes. Remove from heat and keep covered for 5 minutes to steam. Stir in ¼ cup chopped cilantro, 2 tablespoons lime juice, and a pinch of salt. Adjust seasoning to taste.
- Prepare the Vegetables and Beans: Rinse and chop romaine lettuce and set aside. Drain and rinse the black beans and whole corn. Mix the beans and corn together and set aside until assembling.
- Assemble the Taco Bowls: In meal prep containers or bowls, start by scooping about ½ cup of cilantro lime rice, followed by ½ cup of the turkey taco meat. Add a scoop of the black bean and corn mixture. In separate containers or reusable bags, add the chopped romaine, cilantro, green onion, red onion, and avocado. If using, include pico de gallo and guacamole in small containers.
- Serving: When ready to eat, heat the meat, rice, and bean-corn mixture. Toss in the fresh greens and garnishes just before serving. Enjoy your flavorful and nutritious taco lunch bowl!
Notes
- You can substitute ground turkey with ground chicken or beef if preferred.
- For a spicier kick, add chopped jalapeños or hot sauce to the taco meat.
- To keep the greens fresh, store them separately and add just before eating.
- Use brown rice instead of white rice for added fiber, adjusting cooking time accordingly.
- Feel free to customize toppings with shredded cheese or sour cream if not vegan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Meal Prep
- Method: Sautéing, Simmering, Boiling
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bowl (about 1 cup meat, 1 cup rice, and ½ cup beans/corn mixture plus vegetables)
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 32 g
- Cholesterol: 70 mg
Keywords: taco lunch bowls, ground turkey tacos, cilantro lime rice, meal prep, healthy tacos, ground turkey recipe
