Turkey Taco Lunch Bowl
Ingredients
For the rice:
- 1 cup brown rice, uncooked
- 2 cups low-sodium chicken broth
For the taco meat:
- 1 tbsp olive oil
- 1/2 yellow onion, diced
- 1/2 lb lean ground turkey
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- 2 cloves garlic, minced
- 1 1/2 tbsp tomato paste
- 1/2 tsp ground cumin
- 1/4 tsp chili powder
- 1/2 tsp dried oregano
For the bowl:
- 1/2 15 oz can (no sodium added) black beans, drained and rinsed
- 1/2 15 oz can olives, sliced
- 1/3 bunch cilantro, chopped
- 1/2 cup grape tomatoes, sliced in half
- 1/3 cup cheddar cheese, shredded
- 1 avocado, sliced
- dollop greek yogurt
Instructions
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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.
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To make the taco meat, heat the olive oil over medium-high heat in a large skillet and add the diced yellow onion and garlic. Cook until the onion starts to sweat and become tender, about 4-6 minutes.
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Add the ground turkey breast and break into smaller crumbles.
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Season the meat with tomato paste, ground cumin, sea salt, black pepper, chili powder, and dried oregano and then stir to mix well.
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Cook until the meat is well-browned and cooked through, about 6-8 minutes.
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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.
Recipe Video
Recipe Notes
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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