Hey y'all! If you're hunting for a fresh, flavorful, and fuss-free meal that's just as good for busy weeknights as it is for laid-back meal prep Sundays, you’ve struck gold. These Ground Turkey and Veggie Taco Bowls – Meal Prep Winner are packed with lean protein, vibrant veggies, and zesty seasonings. They're endlessly customizable, and the leftovers taste even better the next day. Let’s get cooking!
Why You’ll Love This Ground Turkey and Veggie Taco Bowls – Meal Prep Winner
- Quick and easy—ready in under 35 minutes, perfect for hectic nights.
- Packed with lean protein and fiber-rich veggies for a healthy, satisfying meal.
- Perfect for meal prep—these bowls stay fresh and delicious for days.
- Customizable with your favorite toppings and swaps.
- Family-friendly flavors everyone will love.
Ingredients for Ground Turkey and Veggie Taco Bowls – Meal Prep Winner
- 1 lb (450g) lean ground turkey
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 cup corn kernels (fresh or frozen)
- 1 can (15 oz) black beans, drained and rinsed
- 2 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup tomato sauce
- 2 cups cooked brown rice or cauliflower rice
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced (optional)
- Fresh cilantro and lime wedges, for garnish
Directions: How to Make Ground Turkey and Veggie Taco Bowls – Meal Prep Winner
Step 1: Sauté the Veggies
Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 2-3 minutes until softened. Stir in garlic, red bell pepper, and zucchini; sauté for 4-5 minutes until veggies are just tender.
Step 2: Brown the Turkey
Push the veggies to the side of the skillet and add the ground turkey. Cook for 5-7 minutes, breaking up the meat with a spatula, until no longer pink.
Step 3: Add Seasoning and Simmer
Sprinkle in chili powder, cumin, smoked paprika, salt, and black pepper. Stir well, then add corn, black beans, and tomato sauce. Mix everything together and simmer for 5 minutes to blend the flavors.
Step 4: Assemble the Taco Bowls
Divide the cooked rice or cauliflower rice among four bowls or meal prep containers. Top with the turkey and veggie mixture, then add cherry tomatoes, avocado slices (if using), fresh cilantro, and lime wedges.
Step 5: Serve or Store
Enjoy immediately, or let cool before sealing containers for meal prep.
Notes for Ground Turkey and Veggie Taco Bowls – Meal Prep Winner
- If you’re short on time, use frozen pre-chopped vegetables for faster prep.
- For extra flavor, toast your spices for 30 seconds before adding the turkey.
- Learn more about cooking ground turkey safely at foodsafety.gov.
Variations for Ground Turkey and Veggie Taco Bowls – Meal Prep Winner
- Spicy Kick: Add a diced jalapeño with the peppers or use chipotle powder in place of smoked paprika.
- Low-Carb: Swap brown rice for cauliflower rice and skip the beans.
- Cheesy: Top with shredded cheese and broil for 2 minutes until melty.
Required Equipment
- Large skillet
- Cutting board and knife
- Spatula
- Measuring spoons
- Meal prep containers or serving bowls
Storage Instructions for Ground Turkey and Veggie Taco Bowls – Meal Prep Winner
Store cooled taco bowls in airtight containers in the refrigerator for up to 4 days. Reheat in the microwave for 2-3 minutes, stirring halfway, until hot. For best texture, slice avocado just before serving.
Suggested Pairings/Serving Recommendations
- Serve with a simple green salad or crunchy tortilla chips on the side.
- Top bowls with Greek yogurt or salsa for extra creaminess.
- For a fresh twist, add a scoop of pineapple salsa (recipe here).
Pro Tips for Perfect Ground Turkey and Veggie Taco Bowls – Meal Prep Winner
- Always drain and rinse your beans to reduce sodium and improve taste (Healthline explains why).
- Let the turkey mixture cool before sealing for meal prep to avoid sogginess.
- Use fresh lime juice for a zesty, restaurant-quality finish.
FAQ: Ground Turkey and Veggie Taco Bowls – Meal Prep Winner
- Can I freeze these taco bowls?
- Yes! Freeze the turkey-veggie mixture separately from the rice for up to 2 months. Thaw overnight and reheat before serving.
- Can I use ground chicken or beef instead?
- Absolutely—just adjust cooking times as needed and be sure to drain excess fat if using beef.
- How can I make this recipe dairy-free?
- This recipe is naturally dairy-free; just skip any cheese or yogurt toppings.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Ingredients
- 1 lb ground turkey
- 1 cup cooked brown rice
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 cup canned black beans, drained and rinsed
- ½ cup corn kernels (fresh or frozen)
- 2 tablespoon taco seasoning
- 1 tablespoon olive oil
- ½ cup shredded cheddar cheese
- ¼ cup chopped fresh cilantro
- Salt and pepper to taste
Instructions
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1Heat olive oil in a large skillet over medium heat. Add ground turkey and cook, breaking it up with a spoon, until browned and cooked through, about 6-7 minutes.
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2Stir in taco seasoning, salt, and pepper. Add diced bell pepper and zucchini, and cook for another 5 minutes until vegetables are tender.
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3Add black beans and corn to the skillet. Stir and cook for 2-3 minutes until heated through.
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4To assemble, divide cooked brown rice among four bowls. Top each with the turkey and veggie mixture.
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5Sprinkle shredded cheddar cheese and chopped cilantro over each bowl. Serve immediately or store in meal prep containers for later.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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