To make the rice, combine the uncooked brown rice with low sodium chicken broth in a deep pot. Bring this to a rolling boil over high heat, then reduce the heat to low and cook, covered, for an additional 20-25 minutes, until all the liquid is absorbed.
To assemble the turkey taco bowl, start with the cooked rice, then the seasoned turkey mixture, followed by the rinsed and drained black beans, cilantro, sliced black olives, sliced grape tomatoes, avocado, and then top it off with a little shredded cheddar cheese and a dollop of plain greek yogurt.
If you’re prepping this bowl ahead of time, it works great stacked up in a mason jar, starting with the beans and meat at the bottom and then the greens and cheese at the top. Wait until you’re ready to enjoy to add the greek yogurt and avocado for the freshest flavors.
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