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Turkey taco meal prep bowl with rice, black beans, corn, cherry tomatoes and a lime yogurt drizzle

Easy Turkey Taco Meal Prep Bowls for Quick Healthy Lunches

These easy turkey taco meal prep bowls combine lean ground turkey, black beans, corn and fluffy rice into four grab-and-go lunches. A quick lime yogurt drizzle and fresh salsa keep every bite bright and creamy.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Tex-Mex
Ingredients Method

Ingredients
  

  • 1 lb ground turkey 93% lean
  • 2 tbsp taco seasoning about half a 1-oz packet
  • 1 cup white rice uncooked, rinsed
  • 1 15-oz can black beans rinsed and drained
  • 1 cup frozen corn thawed
  • 1 cup cherry tomatoes halved
  • 1/2 cup plain Greek yogurt whole or 2%
  • 1 lime juiced, about 2 tbsp
  • 1 cup salsa mild or medium
  • 1/4 cup fresh cilantro chopped
  • 1/2 tsp salt

Method
 

  1. Combine the rinsed rice, 2 cups water and 1/2 tsp salt in a medium saucepan. Bring to a boil, cover, reduce heat to low and simmer 15 minutes. Remove from heat and let stand 5 minutes, then fluff with a fork.
  2. Meanwhile, heat a large nonstick skillet over medium-high heat. Add the turkey and cook 6 to 8 minutes, breaking it up, until no longer pink. Stir in the taco seasoning with 2 tbsp water and simmer 1 minute.
  3. Stir the black beans and corn into the skillet and cook 2 to 3 minutes, until warmed through.
  4. In a small bowl, stir the Greek yogurt with the lime juice and a pinch of salt.
  5. Divide the rice among 4 containers, then top with the turkey mixture and cherry tomatoes.
  6. Serve with salsa, cilantro and the lime yogurt. Store covered in the refrigerator up to 4 days; add the lime yogurt and salsa just before eating.