Why You’ll Love This Recipe

Taco Lunch Bowls with Turkey Taco Meat are the perfect meal prep option for busy days. Packed with flavor and nutrients, these bowls combine lean turkey taco meat, cilantro lime rice, and a variety of fresh toppings for a satisfying, balanced meal. Whether you’re looking for a quick lunch or a healthy dinner, these bowls are versatile and easy to customize with your favorite toppings. With the addition of corn, black beans, and fresh greens, you get a delicious mix of textures and flavors, all perfectly balanced in each bite.

Taco Lunch Bowls with Turkey Taco Meat Recipe

Ingredients

For the 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

For the Cilantro Lime Rice:

2 cups water
1 cup rice (long grain)
1 teaspoon salt
1 tablespoon vegan butter
¼ cup cilantro, chopped (for cilantro lime rice)
2 tablespoons lime juice (for cilantro lime rice)

Additional Toppings:

Romaine lettuce, chopped and rinsed
1 can whole corn, drained and rinsed
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)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the Turkey Taco Meat:
- In a skillet over medium heat, brown the ground turkey meat until it is no longer pink.
- Add the diced onion, garlic, and spices (garlic powder, cumin, chili powder, paprika, salt, oregano). Cook for a few minutes until the onion is tender and the spices are well mixed with the meat.
- Stir in the tomato sauce and water, adding more water if needed. Reduce the heat to low, cover, and let simmer for about 10 minutes.
Make the Cilantro Lime Rice:
- In a medium saucepan, bring 2 cups of water to a boil over medium-high heat.
- Once boiling, stir in 1 cup rice, 1 teaspoon salt, and 1 tablespoon vegan butter. Return to a boil.
- Stir twice, cover the pot, and reduce the heat to low. Let it cook for 15 minutes.
- After 15 minutes, remove the pot from the heat, keeping the lid on. Let it sit for 5 minutes.
- Stir in ¼ cup chopped cilantro, 2 tablespoons lime juice, and a pinch of salt. Taste and adjust seasoning if necessary.
Assemble the Taco Bowls:
- Rinse and chop a head of romaine lettuce and set aside.
- Rinse and drain the black beans and corn. Mix them together and set aside.
- In your lunch containers or bowls, scoop about ½ cup of cilantro lime rice, followed by ½ cup of turkey taco meat, and a scoop of the black beans and corn mixture.
- In a separate Tupperware or reusable ziplock bag, pack the chopped romaine lettuce, cilantro, green onion, red onion, and avocado. If you’re adding pico de gallo and guacamole, store those in small containers to add at serving time.
Store and Enjoy:
- Once ready to serve, heat the turkey taco meat, rice, and beans/corn mixture in the microwave or on the stovetop.
- When you’re ready to enjoy your taco bowl, toss the fresh greens in with the warm mixture and serve with optional pico de gallo and guacamole.

Servings and Timing

Servings: 4-6
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Variations

Vegetarian Option: Substitute the ground turkey with crumbled tofu or a plant-based protein to create a vegetarian version.
Different Grains: Swap the rice for quinoa, brown rice, or cauliflower rice for a different base.
Toppings: Add shredded cheese, salsa, or jalapeños for extra flavor. You can also try adding roasted sweet potatoes or avocado slices for a unique twist.

Storage/Reheating

Storage: Store the rice, taco meat, and beans/corn mixture separately from the fresh toppings in airtight containers. These bowls can be stored in the refrigerator for up to 3 days.
Reheating: Reheat the meat, rice, and beans/corn mixture in the microwave or on the stovetop. Add the fresh toppings once the warm ingredients are ready to serve.

FAQs

Can I make the turkey taco meat ahead of time?

Yes, you can prepare the turkey taco meat in advance and store it in the fridge for up to 3 days. It also freezes well for up to 3 months—just reheat when ready to use.

How do I make this dish spicier?

To add more spice, consider adding diced jalapeños, chili flakes, or a few drops of hot sauce to the turkey taco meat. You can also top your bowl with spicy salsa or pickled jalapeños.

Can I use white rice instead of long-grain rice?

Yes, you can use any type of rice, but long-grain rice gives a fluffy texture that works well with this dish. If using a different type of rice, adjust the cooking time according to the instructions.

Can I add more vegetables to the taco bowls?

Yes! Feel free to add diced bell peppers, tomatoes, or even sautéed zucchini for extra texture and flavor.

Can I prepare the entire dish in one container for meal prep?

Absolutely! For meal prepping, assemble the rice, turkey taco meat, beans, and corn in individual containers. Keep the fresh toppings (like lettuce, avocado, and cilantro) in a separate container to prevent wilting.

How can I make the cilantro lime rice even more flavorful?

For extra flavor, you can use vegetable broth instead of water to cook the rice, or add a bit of lime zest along with the lime juice.

Conclusion

These Taco Lunch Bowls with Turkey Taco Meat are a nutritious, flavorful, and customizable option that will keep you satisfied throughout the day. The combination of savory turkey taco meat, fragrant cilantro lime rice, and fresh toppings makes for a delicious and well-rounded meal. Perfect for meal prep, these bowls are easy to make ahead and enjoy for several days. Enjoy them for a satisfying lunch or dinner, and feel free to customize with your favorite toppings!