Tommy's Turkey Taco Bowls

Tommy's turkey taco bowls with corn, pico de gallo and brown rice are simple, but filling. Gluten-free, nut-free, dairy-free, keto, palleo, and Whole30 options.

Prep Time 20 minutes

Cook Time 50 minutes

Total Time 1 hour 10 minutes

Servings servings

Calories 392kcal

Ingredients

Rice

3/4 cup brown rice substitute quinoa or cauliflower rice
1/8 tsp salt
1 lime zested

Turkey

3/4 lb lean ground turkey can substitute beef or chicken
2 tablespoons homemade taco seasoning
2/3 cup water

Salsa

1 pint cherry tomatoes halved
1 jalapeno finely chopped
1/4 cup red onion finely chopped
1/2 lime juiced
1/8 teaspoon salt

Toppings

12 oz corn drained; try diced broccoli if you want a substitute
1/2 cup mozzarella shredded

Homemade Taco Seasoning

1 tbsp chili powder
1 tsp smoked paprika
1 tsp cumin
¼ tsp cayenne pepper
½ tsp oregano
½ tsp tsp salt
½ tsp fresh black pepper ~15 cranks

Instructions

Cook brown rice, quinoa, or [for low-carb option] cauliflower rice according to directions. Add lime for zest. Allow to cool slightly before portioning out.
Cook ground turkey over medium heat, breaking it up with a spatula, until no longer pink (approx 10 minutes).
Add seasonings and water to meat, then 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.

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.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition