Turkey Taco Bowls

Turkey Taco Bowls

Who wouldn't want to have taco bowls all week? I usually chop up fresh avocado the morning of but everything else lasts in the fridge all week.
Servings 5


  • 1 lb organic ground turkey
  • 10-15 cherry tomoatoes
  • 1 Avocado chopped
  • 1/4 Red onion diced
  • 1 green onion sliced
  • 1 can Corn

Mexican Rice

  • 1 cup uncooked long grain white rice
  • 1 can Tomato sauce
  • 1 cup Water

Seasoning mix

  • 1 tbl chili powder
  • 1 1/2 tsp cumin
  • 1 tsp smoked paprika
  • 1 1/2 tsp Salt


  • In a small bowl, mix the seasonings together.
  • Add water, tomato sauce, and half the seasoning mix to a pot and bring to a simmer. Cover and cook until rice is done, stirring occasionally and adding more water if needed.
  • While rice is cooking, add turkey to a sauté pan, cook until almost cooked through, then add the remaining seasoning to the pan. Mix thoroughly, add a little water to the pan if too dry to mix.
  • Distribute rice, turkey, and veggies into 5 containers, stick in the fridge and your lunches are ready to go!
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