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Meal Prep Turkey Taco Bowls (4 Lunches, 42 g Protein Each, Under 30 Minutes)

Meal Prep Turkey Taco Bowls

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Four lunches in under 30 minutes: seasoned lean ground turkey with black beans and corn over brown rice, topped with salsa and a lime-yogurt crema. Balanced, filling and built to survive the fridge until Thursday.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 bowls
Course: Lunch
Cuisine: Mexican
Calories: 510
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb lean ground turkey 93% lean
  • 1 tablespoon olive oil
  • 1 small yellow onion diced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 15 oz canned black beans 1 can, drained and rinsed
  • 1 cup corn kernels frozen or canned
  • 3 cups cooked brown rice
  • 1 cup salsa
  • 1/2 cup plain Greek yogurt
  • 1 lime juiced
  • 1 cup cherry tomatoes halved
  • 1/4 cup fresh cilantro chopped

Equipment

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Method
 

  1. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook 3 minutes until soft.
  2. Add the turkey and break it up with a spoon. Cook 6–7 minutes until no pink remains.
  3. Stir in the chili powder, cumin, paprika, garlic powder and salt. Add the black beans and corn and cook 2 more minutes until heated through.
  4. In a small bowl, mix the Greek yogurt with half the lime juice to make the crema.
  5. Divide the rice between 4 containers. Top each with the turkey mixture, then the cherry tomatoes and a spoonful of salsa.
  6. Keep the crema and cilantro in a separate small container or add them just before eating. Squeeze the remaining lime over the bowls when you serve.

Nutrition

Calories: 510kcalCarbohydrates: 70.1gProtein: 42.1gFat: 8.3gSaturated Fat: 1.6gCholesterol: 63.6mgSodium: 1301.4mgPotassium: 1216.9mgFiber: 13.7gSugar: 7.6gVitamin C: 20.5mgCalcium: 128.1mgIron: 5.1mg

Notes

Bowls keep 4 days in the fridge. Reheat the rice and turkey, then add the cold toppings. Add sliced avocado on the day you eat it so it doesn't brown. Swap brown rice for quinoa or cauliflower rice if you want fewer carbs. Nutrition is calculated per serving from the listed ingredients and may vary with brands and substitutions.

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