Description
These Taco Lunch Bowls combine flavorful ground turkey taco meat, vibrant cilantro lime rice, fresh vegetables, and a zesty blend of beans and corn for a satisfying and healthy meal prep option perfect for lunches throughout the week.
Ingredients
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 (as needed)
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 medium skillet over medium heat, brown the ground turkey meat until it is no longer pink, breaking it apart as it cooks. Add the diced onion, diced garlic, garlic powder, cumin, chili powder, paprika, salt, and oregano to the pan. Cook until the onion is tender and the spices are evenly coating the meat. Pour in the tomato sauce and 4 ounces of water, stir well, then reduce the heat to low. Cover and let simmer for about 10 minutes to allow the flavors to meld.
- Prepare the Cilantro Lime Rice: Pour 2 cups of water into a medium saucepan and bring to a boil over medium-high heat. Once boiling, stir in the rice, 1 teaspoon salt, and vegan butter. Return to a boil, then stir twice, cover with a lid, and reduce heat to low. Cook gently for 15 minutes without lifting the lid. After 15 minutes, remove the pot from heat but keep the lid on and let the rice sit for 5 minutes. Once rested, fluff the rice gently and mix in chopped cilantro, lime juice, and a pinch of salt to taste.
- Prepare Additional Ingredients: Rinse and chop the romaine lettuce; set it aside. Drain and rinse the canned black beans and corn; mix them together in a bowl and set aside for assembly.
- Assemble the Taco Bowls: In lunch containers or bowls, layer about ½ cup cilantro lime rice, ½ cup turkey taco meat, and a scoop of the black beans and corn mixture. Place the chopped romaine lettuce, cilantro, green onion, red onion, and avocado in separate containers or ziplock bags to keep fresh until ready to eat. If using, pack pico de gallo and guacamole in small separate containers.
- Serve or Store: When ready to enjoy, heat the rice, turkey meat, and bean mixture until warm. Toss in the fresh greens and garnishes, add optional pico de gallo or guacamole as desired, and enjoy a balanced, flavorful taco bowl meal.
Notes
- For a spicier option, add chopped jalapeños or a pinch of cayenne pepper to the turkey mixture.
- Use brown rice instead of white for added fiber and nutrition; adjust cooking time accordingly.
- These bowls store well for up to 4 days refrigerated, making them perfect for meal prepping.
- To keep avocado from browning, add just before serving or toss with a bit of lime juice.
- Optional toppings like shredded cheese or sour cream can be added if not following a vegan diet.
