Turkey Taco Rice Bowls
Seasoned ground turkey over rice with all the taco toppings. A homemade spice blend keeps it gluten-free and less salty than packets.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 4
30 minutes
high protein
kid-friendly
meal prep
gluten-free
Ingredients
- 1 1/2 cups long-grain white rice, uncooked
- 1 tbsp olive oil
- 1 lb ground turkey
- 1 yellow onion, diced
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1 tsp kosher salt
- 1/2 cup tomato sauce
- 1 can black beans, 15 oz, drained and rinsed
- 1 cup shredded cheddar cheese
- 2 cups romaine lettuce, shredded
- 1/2 cup salsa
- 1 avocado, diced
Instructions
- 1
Cook the rice according to the package directions.
- 2
Heat the oil in a large skillet over medium-high heat. Cook the turkey and onion, breaking up the meat, until no pink remains, about 7 minutes.
- 3
Stir in the chili powder, cumin, garlic powder, oregano and salt, then the tomato sauce and 1/4 cup of water. Simmer 3 to 4 minutes until saucy.
- 4
Warm the black beans in a small pot or the microwave.
- 5
Build bowls with rice, turkey, beans, cheese, lettuce, salsa and avocado.
Tip: For meal prep, pack the hot components (rice, turkey, beans) separately from the cold toppings so the lettuce stays crisp.