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.
¾cupbrown rice(uncooked; may be swapped for quinoa or long grain white rice)
⅛tspsalt
1lime(zested)
Turkey
¾lblean ground turkey(beef or chicken may be swapped)
2tablespoonshomemade taco seasoning
⅔cupwater
Salsa
1pintcherry tomatoes(halved)
1jalapeno(finely chopped)
¼cupred onion(finely chopped)
½lime(juiced)
⅛teaspoonsalt
Other:
12ozcan corn kernels(341 mL; drained)
½cupmozzarella(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)
Video
Notes
* 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.