Turkey Taco Bowl (Printable Version)

Seasoned ground turkey served over rice with fresh vegetables and classic toppings.

# Ingredient List:

→ Protein

01 - 1 pound lean ground turkey

→ Vegetables

02 - 1 small onion, finely diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 cup cherry tomatoes, halved
06 - 1 cup shredded lettuce
07 - 1 avocado, diced
08 - 1/4 cup fresh cilantro, chopped

→ Rice

09 - 2 cups cooked white or brown rice

→ Taco Seasoning

10 - 1 tablespoon chili powder
11 - 1 teaspoon ground cumin
12 - 1/2 teaspoon smoked paprika
13 - 1/2 teaspoon dried oregano
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper
16 - 1/4 teaspoon cayenne pepper, optional

→ Toppings

17 - 1/2 cup shredded cheddar cheese
18 - 1/4 cup sour cream or Greek yogurt
19 - 1/4 cup salsa
20 - 1 lime, cut into wedges

# Directions:

01 - Cook rice according to package instructions or use precooked rice to save time.
02 - Heat a large skillet over medium heat. Add ground turkey and cook, breaking it up with a spatula, until browned and nearly cooked through, approximately 5 to 6 minutes.
03 - Add diced onion and red bell pepper to the skillet. Sauté for 3 to 4 minutes until softened. Stir in minced garlic and cook for 1 minute more.
04 - Sprinkle taco seasoning blend over the turkey and vegetables. Mix well and cook for 2 minutes. Add 2 to 3 tablespoons water to help the seasoning coat the meat evenly, if desired.
05 - Divide cooked rice among four serving bowls. Top each bowl with the seasoned turkey mixture.
06 - Arrange shredded lettuce, cherry tomatoes, diced avocado, shredded cheese, sour cream, salsa, and cilantro over each bowl as desired.
07 - Serve immediately with lime wedges on the side for garnish and flavor enhancement.

# Expert Advice:

01 -
  • Everything cooks in one skillet, so cleanup is almost nonexistent and you can relax after dinner.
  • You can throw in whatever toppings you have on hand and it still tastes like you planned it all along.
  • The turkey stays juicy and flavorful without needing a packet of store bought seasoning full of mystery ingredients.
  • It comes together in about half an hour, which means you can make it on a weeknight without feeling rushed or frazzled.
02 -
  • Don't skip browning the turkey well before adding the veggies, or you'll end up with steamed, pale meat instead of flavorful, caramelized bits.
  • If your turkey starts sticking to the pan, add a tiny splash of water or broth to deglaze and keep the seasoning from burning.
  • Dice your onion and bell pepper small so they cook quickly and blend into the turkey instead of sitting in chunky pieces.
  • Wait to add the garlic until after the onion and pepper have softened, because garlic burns fast and turns bitter if it hits the heat too early.
03 -
  • Make a big batch of the turkey mixture on Sunday and store it in the fridge so you can throw together bowls all week without any extra cooking.
  • Squeeze the lime wedges over the finished bowl right before eating, not before, so the acid stays bright and doesn't make the lettuce wilt.
  • If you're meal prepping, keep the toppings separate from the rice and turkey until you're ready to eat so everything stays fresh and crisp.
  • Toast your spices in a dry pan for thirty seconds before adding them to the turkey for a deeper, more complex flavor.
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