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Taco Lunch Bowls Recipe

Taco Lunch Bowls Recipe
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★★★★★

5.2 from 18 reviews

This Taco Lunch Bowls recipe features flavorful ground turkey cooked with aromatic spices and tomato sauce, served over zesty cilantro lime rice, and topped with fresh vegetables and optional guacamole or pico de gallo. Perfect for a balanced, delicious meal prep option that combines protein, grains, and vibrant veggies in a convenient bowl.

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

Cilantro Lime Rice

  • 2 cups Water
  • 1 cup Long Grain Rice
  • 1 teaspoon Salt
  • 1 Tablespoon Vegan Butter
  • 1/4 cup Cilantro, chopped
  • 2 Tablespoons Lime Juice

Additional Toppings

  • Romaine Lettuce, chopped and rinsed
  • 1 can Whole Corn, drained
  • 1 can Black Beans, drained and rinsed
  • Green Onion, sliced for garnish
  • Avocado, sliced for garnish
  • Cilantro, for garnish
  • Red Onion, diced for garnish
  • Pico de Gallo (optional)
  • Guacamole (optional)

Instructions

  1. 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, and all the spices. Cook for a few more minutes until the onion becomes tender and the spices evenly coat the meat. Pour in tomato sauce and water, reduce heat to low, cover, and simmer for about 10 minutes to allow flavors to meld.
  2. Make Cilantro Lime Rice: Bring 2 cups of water to a boil in a medium saucepan. Stir in 1 cup 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 let it sit covered for 5 minutes. Then, stir in 1/4 cup chopped cilantro and 2 tablespoons lime juice. Taste and adjust seasoning if needed.
  3. Prepare Toppings: Rinse and chop romaine lettuce. Drain and rinse black beans and corn, then combine them in a bowl. Prepare garnishes by slicing green onion, avocado, cilantro, and red onion. Optional: Prepare pico de gallo and guacamole to serve on the side.
  4. Assemble the Taco Bowls: In meal prep containers or bowls, scoop about 1/2 cup cilantro lime rice, followed by 1/2 cup turkey taco meat, then add a scoop of the black bean and corn mixture. Place the chopped romaine and garnishes separately in small containers or bags to keep fresh.
  5. Serve: When ready to eat, heat the rice, turkey meat, and bean/corn mixture. Toss in the fresh greens and add desired garnishes like avocado, pico de gallo, and guacamole. Enjoy your flavorful, balanced taco lunch bowl!

Notes

  • Use vegan butter in the rice to keep the dish dairy-free and suitable for vegans if turkey is substituted.
  • Ground turkey can be replaced with ground chicken or beef depending on preference.
  • For a spicier bowl, add diced jalapeño to the meat while cooking or a dash of hot sauce when serving.
  • Leftovers can be stored refrigerated in airtight containers for up to 4 days.
  • To reduce sodium, use low-sodium tomato sauce and rinse canned beans thoroughly.
  • Meal prep the bowls in individual containers for easy grab-and-go lunches throughout the week.

Nutrition

Keywords: taco bowl, ground turkey recipe, cilantro lime rice, healthy lunch bowl, meal prep, Mexican-inspired, turkey taco meat, easy recipe

Find it online: https://topreci.com/taco-lunch-bowls-recipe/