Ingredients:
1 lb Lean Ground Turkey
1 tablespoon Olive Oil
1 Small Onion
1 Pint Tomatoes
1⁄4 C Cilantro
1 Lime
1 Can Corn
1 Can Black Beans
3 C Cooked Rice
Shredded Cheese
1 teaspoon Cumin
1 teaspoon Salt
1 teaspoon Chili Powder
1 teaspoon Garlic Powder
Instructions:
1. Cook the Rice: Cook the rice according to package instructions (typically 1 cup rice to 2 cups
water or broth). Set aside to cool.
2. Cook the Ground Turkey: Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the diced onion and cook for 2-3 minutes, until softened. Add the ground turkey to the
skillet, breaking it up with a spoon. Cook until browned and fully cooked through (about 6-8
minutes). Stir in the cumin, chili powder, garlic powder, and salt. Mix well and cook for another
1-2 minutes to combine the flavors.
3. Prepare the Vegetables: Dice the tomatoes and set them aside. Chop the cilantro and cut
the lime into wedges.
4. Prepare the Canned Ingredients: Drain and rinse the black beans and corn.
5. Assemble the Taco Bowls: In each meal prep container, layer the following:
○ A base of cooked rice.
○ A portion of the turkey mixture.
○ A few spoonfuls of black beans and corn.
○ A handful of diced tomatoes.
○ Fresh cilantro on top.
○ Shredded cheese (optional – you can add this fresh or store it separately if you
prefer).
○ A lime wedge for squeezing over the bowl before serving.
6. Storage: Store the meal prep containers in the refrigerator for up to 4 days. For best results,
add shredded cheese and lime wedges fresh before eating.