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Home Meal Prep Meal Prep Lunch
4.94
/5
1 hour hour 10 minutes minutes

Turkey Taco Meal Prep Bowls

Gluten Free Gluten Free Nut Free Nut Free Meal Prep Meal Prep
Jump to Recipe
By: Annie131 Comments
Posted: 11/5/19 Updated: 1/4/21

This post may contain affiliate links. Please read our disclosure policy.

These turkey taco meal prep bowls are made with juicy turkey taco meat, corn, pico de gallo and brown rice and are simple, but filling. Make them ahead for four delicious lunches.

Meal prep is the best way to ensure that you avoid wasting a whole bunch of money buying your lunch...some of my favorites include these honey sesame chicken bowls and these caprese chicken salad bowls. These turkey taco lunch bowls are perfect if you are craving Mexican food!

overhead view of four Turkey Taco Meal Prep Bowls

These meal prep bowls are not only one of the most popular meal prep recipes on Sweet Peas & Saffron, but one of my personal faves as well!

Inspired by a burrito bowl, but with turkey taco meat, brown rice, corn and a quick pico de gallo for a pretty and delicious meal.

Think of this as a really loose recipe that you can adapt with your favorite toppings.

Reasons you'll ♡ this recipe

  • so tasty!
  • they are simple to prep and make 4 lunches
  • the recipe is easily adaptable

Recipe Video

These meal prep bowls are super simple to prep, but it always helps to have a visual. Watch the video below to see exactly how this recipe comes together. You can find more of my recipe videos on my YouTube channel.

Don't forget to pin this post to save it for later!

overhead view of the ingredients needed to make Turkey Taco Meal Prep Bowls

Which ingredients do we need?

This recipe is highly adaptable and are loosely based on a burrito bowl. Here are the components:

  • turkey taco meat- swap the turkey for ground beef, crumbled tofu, or your favorite protein. I used my homemade taco seasoning.
  • brown rice- cooked in my rice cooker. See How to Cook Brown Rice. Swap with long grain white rice, quinoa or cauliflower rice.
  • corn- from a can, frozen or fresh corn work as well
  • pico de gallo- normally I don't love tomatoes in my meal prep but since it's meant to be somewhat 'juicy', it works well in this one!
  • cheese- optional but recommended. I used shredded mozzarella!

Other toppings that would be great in this recipe?

  • roasted sweet potato
  • avocado slices (add just before serving)
  • salsa
  • black beans
  • bell peppers

close up view of Turkey Taco Meal Prep Bowls in meal prep container

Are these served hot or cold? 

They are meant to be served cold, however you can certainly heat them up! If you do plan to heat, I might store the pico de gallo separate and add it in after heating through.

Can I use chicken? 

Yes, you certainly can. I would cut the chicken into small pieces, sautee until cooked through, then add the taco seasoning + water to make the sauce.

Can I make this vegan?

Yes, you can! I would follow directions for the tofu taco 'meat' in this Tofu Tacos post.

What about low carb? 

I would swap the rice for cauliflower rice (here's How to Make Cauliflower Rice!), swap the corn for bell peppers or your favorite lower carb veggie, and maybe add in some healthy fats like avocado to make it more filling.

close up overhead view of Turkey Taco Meal Prep Bowls

More delicious meal prep ideas

  • Cold Sesame Noodle Meal Prep Bowls
  • Maple Ginger Cashew Chicken Stir Fry
  • Vegan Spring Roll Bowl Meal Prep
  • Easy Buddha Bowls 
  • 38 Easy Lunch Meal Prep Recipes

Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!

overhead shot of four containers filled with turkey taco meal prep bowls

Turkey Taco Meal Prep Bowls

4.94 from 77 votes
Prep Time: 20 minutes mins
Cook Time: 50 minutes mins
Total Time: 1 hour hr 10 minutes mins
Print Rate
These turkey taco meal prep bowls with turkey taco meat, corn, pico de gallo and brown rice are simple, but filling. Make them ahead for four delicious lunches.
4

Ingredients

Rice

  • ¾ cup brown rice (uncooked; may be swapped for quinoa or long grain white rice)
  • ⅛ tsp salt
  • 1 lime (zested)

Turkey

  • ¾ lb lean ground turkey (beef or chicken may be swapped)
  • 2 tablespoons homemade taco seasoning
  • ⅔ cup water

Salsa

  • 1 pint cherry tomatoes (halved)
  • 1 jalapeno (finely chopped)
  • ¼ cup red onion (finely chopped)
  • ½ lime (juiced)
  • ⅛ teaspoon salt

Other:

  • 12 oz can corn kernels (341 mL; drained)
  • ½ cup mozzarella (shredded)

Instructions 

  • Cook brown rice according to package directions, adding the lime zest and salt to the cooking water. Allow to cool slightly before portioning out.
  • Add turkey to a medium pan and cook over medium heat, breaking it up with a spatula until no longer pink (approximately 10 minutes).
  • Sprinkle the taco seasoning over the cooked meat, then add the water. Stir and simmer for a couple of minutes, until sauce has thickened.
  • Remove from heat and allow to cool slightly before portioning out.
  • Combine all salsa ingredients and toss together.
  • To assemble lunch bowls, divide ingredients evenly between four 2-cup capacity meal prep containers.

Storage

  • Store in the fridge for up to 4 days.
  • You may serve cold or warm up in the microwave before enjoying (see * notes)

Tips:

* If you plan to warm these bowls up before serving, you may want to store the pico de gallo separate until after warming the rest of the ingredients up.

Video

Nutrition Information

Serving: 1lunch bowl, Calories: 370kcal, Carbohydrates: 52g, Protein: 29g, Fat: 7g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 58mg, Sodium: 553mg, Potassium: 781mg, Fiber: 5g, Sugar: 7g, Vitamin A: 900IU, Vitamin C: 41mg, Calcium: 114mg, Iron: 3mg
Author: Annie Holmes
Course: Lunch
Cuisine: Mexican

© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

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Reader Interactions

4.94 from 77 votes (50 ratings without comment)

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Recipe Rating




  1. Mia B. says

    Posted on 7/10/17 at Posted on 7/10/17

    I can't wait to try these!!! I'm always looking for New healthy recipes to meal prep. Those are my favorite containers and they last forever I just don't microwave the tops and they look like new.

    Reply
    • Denise says

      Posted on 7/19/17 at Posted on 7/19/17

      I love the snapware containers, too! I use them so heavily and toss them in the dishwasher and they still snap great 😀 Thanks Mia, hope you enjoy the recipe!

      Reply
  2. Krystal says

    Posted on 5/14/17 at Posted on 5/14/17

    Found you on Pinterest. Silly question but I'm making this tonight and wondered did you cook the canned corn?

    Reply
    • Denise says

      Posted on 5/18/17 at Posted on 5/18/17

      Hi Krystal, so sorry for my late reply! No need to cook the canned corn as it's already cooked 🙂 I hope you enjoy the recipe!

      Reply
  3. Jessica says

    Posted on 5/11/17 at Posted on 5/11/17

    Is it 872 mg of sodium PER BOWL?
    That seems like a lot for one meal.

    Reply
    • Denise says

      Posted on 5/13/17 at Posted on 5/13/17

      You're right, that seems way off. Sometimes the ingredients in the My Fitness Pal database are off on certain values. I will go back and double check because there's no way that's right 🙂

      Reply
  4. tammy says

    Posted on 5/7/17 at Posted on 5/7/17

    4 stars
    hi may be a silly question but do you microwave this with the salad in?

    Reply
    • Denise says

      Posted on 5/10/17 at Posted on 5/10/17

      Hi Tammy, I just heat mine gently so the tomatoes don't get soggy, but you could also keep them out until after you've heated?

      Reply
  5. Colleen Welsch says

    Posted on 4/12/17 at Posted on 4/12/17

    For me, canned corn is SO GROSS! It just reminds me of school lunches from my elementary days. But I'll give it another shot! This looks awesome!

    Reply
    • Denise says

      Posted on 4/14/17 at Posted on 4/14/17

      LOL well feel free to sub the corn for anything else: shredded cabbage, roasted sweet potatoes, roasted bell peppers and onions...there are a ton of options 😀 I hope you like it, Colleen!

      Reply
  6. Gayle says

    Posted on 3/21/17 at Posted on 3/21/17

    This looks wonderful but I use taco flavored seasoned ground turkey it's wonderful

    Reply
    • Denise says

      Posted on 3/24/17 at Posted on 3/24/17

      Sounds perfect! I hope you like it Gayle 🙂

      Reply
  7. Chef Lynne Pelletier says

    Posted on 3/13/17 at Posted on 3/13/17

    This is a perfect idea for my "Foodie Express"! I cook for a family with triplets and a 4-year-old and am always looking for recipes that I can make for the adult lunches which I put in mason jars. This will be a perfect addition to my menus ! Thanks a bunch

    Reply
    • Denise says

      Posted on 3/24/17 at Posted on 3/24/17

      Thanks Lynne! I hope you enjoyed them 🙂

      Reply
  8. Jennifer says

    Posted on 3/12/17 at Posted on 3/12/17

    How many calories?

    Reply
    • Denise says

      Posted on 3/24/17 at Posted on 3/24/17

      Hi Jennifer, 387!

      Reply
  9. Janie says

    Posted on 3/7/17 at Posted on 3/7/17

    Thanks for sharing this. Love Mexican food. It looks delicious! Will try this week!??

    Reply
    • Denise says

      Posted on 3/8/17 at Posted on 3/8/17

      I hope you enjoy it Janie 🙂

      Reply
  10. Paige says

    Posted on 2/11/17 at Posted on 2/11/17

    This might be a silly question but do you microwave it with the tomato salsa? Or do you eat it all cold?

    Reply
    • Jennifer says

      Posted on 2/11/17 at Posted on 2/11/17

      I say eat it cold. like a taco salad. I am making these for lunch this week and that was my plan.

      Reply
    • Denise says

      Posted on 2/11/17 at Posted on 2/11/17

      You can do it either way. I enjoyed mine warmed up slightly 🙂

      Reply
  11. Janet says

    Posted on 2/8/17 at Posted on 2/8/17

    4 stars
    I cook basmati brown rice which doesn't take as long as regular brown rice ?Thanks for the recipe!

    Reply
  12. Jennifer says

    Posted on 2/7/17 at Posted on 2/7/17

    Has anyone tried to make their own taco seasoning for this recipe? I found a couple ways to make it online

    Reply
    • Denise says

      Posted on 2/7/17 at Posted on 2/7/17

      Hi Jennifer, it should be perfectly fine to make your own seasoning. I've used this one: http://allrecipes.com/recipe/46653/taco-seasoning-i/

      Reply
      • Jennifer says

        Posted on 2/11/17 at Posted on 2/11/17

        Thanks Denise! Getting this stuff today to prep tomorrow for this week 🙂 your website has been such a lifesaver for me thank you for all that you do

        Reply
        • Denise says

          Posted on 2/11/17 at Posted on 2/11/17

          Thank you so much for your comment Jennifer! I hope you enjoy the lunch bowls 🙂

          Reply
  13. Denise says

    Posted on 2/4/17 at Posted on 2/4/17

    Hey Rachael! I use these ones: http://amzn.to/2kFLHmo Absolutely love them!

    Reply
  14. Helen at the Lazy Gastronome says

    Posted on 2/1/17 at Posted on 2/1/17

    Following you! This looks so good!! I'd love to have you share it on our Taco Tuesday link up!
    http://www.lazygastronome.com/taco-tuesday-2/

    Reply
  15. Lisa B says

    Posted on 1/31/17 at Posted on 1/31/17

    Try charing that corn a bit in a cast iron skillet for a change of pace. I add it to all of my tacos and southwestern salads. Yummy.

    Reply
    • Denise says

      Posted on 2/1/17 at Posted on 2/1/17

      Great idea Lisa 🙂

      Reply
  16. Susan says

    Posted on 1/31/17 at Posted on 1/31/17

    5 stars
    I am running out today to get the ingredients for these bowls. They look incredible. Thanks.

    Reply
    • Denise says

      Posted on 2/1/17 at Posted on 2/1/17

      I hope you enjoy them Susan!

      Reply
  17. Tamara says

    Posted on 1/31/17 at Posted on 1/31/17

    5 stars
    can you also freeze these? would love to make this, but I don't want to eat the same thing 4 days in a row...

    Reply
    • Denise says

      Posted on 2/1/17 at Posted on 2/1/17

      Hi Tamara, I haven't had great success with freeze/thawing rice. The turkey and the corn? Yes. The salsa definitely not. So I guess you could freeze portions of it ahead 🙂

      Reply
      • Josephine says

        Posted on 2/5/17 at Posted on 2/5/17

        The best way to freeze rice is right after you make it. Place a cup of hot rice in a freezer bag and seal it and place it in the freezer immediately. The condensation will freeze with the rice. When you are ready for it, place it in the microwave for 2 minutes. It will steam in the bag making the rice soft and moist.

        Reply
    • Brooklyn Birchenall says

      Posted on 1/8/18 at Posted on 1/8/18

      It’s good enough to eat 4 days in a row!! Just made this yesterday for this week. I’m a little “funny” about reheated meat (I don’t care for the taste) but this was delish! Glad I found something that I can prep and tastes so delicious!

      Reply
      • Denise says

        Posted on 1/8/18 at Posted on 1/8/18

        So glad you enjoyed it! Thanks for reporting back, Brooklyn!

        Reply
  18. Liz @ Floating Kitchen says

    Posted on 1/30/17 at Posted on 1/30/17

    I started cooking brown rice in my oven a few years back and it's been a total game changer. Because I always hated cooking it on the stove. Now it's totally hands off! These lunch bowls look great!

    Reply
    • Denise says

      Posted on 1/30/17 at Posted on 1/30/17

      Oh that's cool! I've never tried it in the oven but just saw a tutorial for cooking quinoa that way that supposedly made it super fluffy! Must try!

      Reply
      • Jennifer says

        Posted on 2/7/17 at Posted on 2/7/17

        what are the directions for cooking Brown Rice in the oven ??? Just curious

        Reply
        • Keely says

          Posted on 2/12/17 at Posted on 2/12/17

          2.5 cups hot water
          1Tbsp butter
          pinch of salt
          1.5 cups uncooked brown rice

          Preheat oven to 375. Pour water into oven safe dish. Add butter and salt and stir until dissolved. Add rice and stir. Cover and cook for 1 hour. Remove, uncover, fluff, and let cool. I add some salt free flavouring with the butter step (chicken or beef).

          Reply
  19. Samela says

    Posted on 1/30/17 at Posted on 1/30/17

    5 stars
    Do you put them in the fridge? Do they last?

    Reply
    • Denise says

      Posted on 1/30/17 at Posted on 1/30/17

      Hi Samela! Yes, you have to store them in the fridge, and they last for up to 4 days.

      Reply
  20. Taylor @ The Girl on Bloor says

    Posted on 1/30/17 at Posted on 1/30/17

    5 stars
    I could have tacos for DAYS...and anything in bowl form is always a plus for me. I swear, all I've been eating is some variation of Mexican bowls for lunch everyday. These look so delicious Denise!

    Reply
    • Denise says

      Posted on 1/30/17 at Posted on 1/30/17

      Thanks Taylor! I'm a sucker for all Mexican flavors too 🙂

      Reply
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