MEXICAN GROUND TURKEY BOWL
This Mexican Ground Turkey Bowl recipe with rice, black beans and tomatoes is a healthier twist on restaurant-style Mexican rice! Leftover cooked rice is mixed with sauteed veggies, lean ground turkey, spices, lime and cilantro! YUM!
Provided by Marie
Categories Main Course Side Dish
Time 20m
Number Of Ingredients 14
Steps:
- Heat olive oil in large skillet over medium heat. Add onion, garlic, bell pepper and turkey to the skillet. Cook, stirring often and breaking down the turkey in small bits with the spoon, until turkey is no longer pink (it will finish cooking after).
- Stir in rice, black beans, tomato sauce, salsa, chili powder and cumin. Reduce heat to low and cook for about 4-5 minutes, stirring often, to let the flavor develop. If it starts to dry out, add a bit more tomato sauce or salsa, just enough to moisten.
- Turn off the heat, stir in lime juice and cilantro. Taste and adjust salt if needed.
- Serve immediately with more cilantro and some lime wedges; or pack in containers to eat later.
Nutrition Facts : ServingSize 1 /4th, Calories 441 kcal, Carbohydrate 49 g, Protein 31 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 84 mg, Sodium 879 mg, Fiber 9 g, Sugar 8 g
WEEKDAY MEAL-PREP TURKEY TACO BOWLS RECIPE BY TASTY
Here's what you need: oil, red bell pepper, yellow bell pepper, large red onion, salt, pepper, ground turkey, taco seasoning, diced tomato, rice, black beans, corn, salsa, lime, cheddar cheese, fresh cilantro
Provided by Scott Loitsch
Categories Lunch
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat oil in a large skillet over medium-high heat.
- Add the peppers and onions and season with salt and pepper, to taste. Cook, stirring occasionally, until vegetables have softened. Remove from pan, set aside.
- Add ground turkey to hot skillet. Break apart with a wooden spoon to separate.
- Season with taco seasoning, stir, cooking until meat has browned and cooked through.
- Stir in tomatoes. Bring to a gentle simmer for about 5 minutes. Remove from heat.
- To assemble the taco bowls, add a base of rice to 4 food storage containers. Top each with a scoop of black beans, corn, salsa, cheddar cheese, cooked peppers and onions, and taco meat. Garnish with fresh cilantro and a lime wedge.
- Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days.
- Enjoy!
Nutrition Facts : Calories 617 calories, Carbohydrate 85 grams, Fat 16 grams, Fiber 15 grams, Protein 35 grams, Sugar 19 grams
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