High Protein Meal Prep Taco Bowls
High Protein Meal Prep Taco Bowls
Ingredients
For the Rice Mixture
- 1 cup cooked brown rice, or quinoa
- 1/4 cup cilantro, chopped
- 1 lime, juice of
For Topping
- as needed pico de gallo
- as needed plain Greek yogurt, or sour cream
- as needed avocado, sliced
Instructions
- 1
Dice the onion and bell pepper.
⏱️ 5 min
- 2
Heat 1 tablespoon of olive oil in a large pan or skillet over medium heat. Add the lean ground turkey and cook until it is browned, breaking it apart with a spoon as it cooks.
⏱️ 8 min
- 3
Once the ground turkey is browned, add the diced onion and bell pepper to the pan. Cook the vegetables for about 5 to 7 minutes, stirring occasionally, until they are softened.
⏱️ 7 min
- 4
Add the packet of taco seasoning to the turkey and vegetable mixture. Stir well to ensure the seasoning is evenly distributed throughout.
⏱️ 1 min
- 5
Pour in 1/2 cup of water. Bring the mixture to a simmer and cook for approximately 5 minutes, allowing the sauce to thicken.
⏱️ 5 min
- 6
Stir in the rinsed and drained black beans and the drained corn. Cook for an additional 2 to 3 minutes, or until all the ingredients are heated through.
⏱️ 3 min
- 7
In a separate bowl, combine the cooked brown rice (or quinoa), chopped cilantro, and the juice of 1 lime. Mix these ingredients thoroughly until well combined.
⏱️ 3 min
- 8
Divide the prepared rice mixture evenly among individual meal prep containers.
⏱️ 2 min
- 9
Spoon the cooked taco turkey and vegetable mixture over the rice in each container.
⏱️ 2 min
- 10
Top each bowl with pico de gallo, a dollop of plain Greek yogurt (or sour cream), and slices of avocado.
⏱️ 3 min
- 11
Place the lids on the meal prep containers and store them in the refrigerator for later consumption.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
High Protein Meal Prep Taco Bowls
For the Rice Mixture
- 1 cup cooked brown rice, or quinoa
- 1/4 cup cilantro, chopped
- 1 lime, juice of
For Topping
- as needed pico de gallo
- as needed plain Greek yogurt, or sour cream
- as needed avocado, sliced
Instructions
- 1
Dice the onion and bell pepper.
⏱️ 5 min - 2
Heat 1 tablespoon of olive oil in a large pan or skillet over medium heat. Add the lean ground turkey and cook until it is browned, breaking it apart with a spoon as it cooks.
⏱️ 8 min - 3
Once the ground turkey is browned, add the diced onion and bell pepper to the pan. Cook the vegetables for about 5 to 7 minutes, stirring occasionally, until they are softened.
⏱️ 7 min - 4
Add the packet of taco seasoning to the turkey and vegetable mixture. Stir well to ensure the seasoning is evenly distributed throughout.
⏱️ 1 min - 5
Pour in 1/2 cup of water. Bring the mixture to a simmer and cook for approximately 5 minutes, allowing the sauce to thicken.
⏱️ 5 min - 6
Stir in the rinsed and drained black beans and the drained corn. Cook for an additional 2 to 3 minutes, or until all the ingredients are heated through.
⏱️ 3 min - 7
In a separate bowl, combine the cooked brown rice (or quinoa), chopped cilantro, and the juice of 1 lime. Mix these ingredients thoroughly until well combined.
⏱️ 3 min - 8
Divide the prepared rice mixture evenly among individual meal prep containers.
⏱️ 2 min - 9
Spoon the cooked taco turkey and vegetable mixture over the rice in each container.
⏱️ 2 min - 10
Top each bowl with pico de gallo, a dollop of plain Greek yogurt (or sour cream), and slices of avocado.
⏱️ 3 min - 11
Place the lids on the meal prep containers and store them in the refrigerator for later consumption.
⏱️ 1 min