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  • Lisa Kelly

Meal Prep Recipe: Turkey Taco Bowl

This recipe gives you a meal prepped lunch that is packed full of flavour, is filling AND will give you a ton of nutrients including protein and vitamins. Hits the spot if you're craving Mexican food! Again, this recipe is meant to be followed loosely since you can simply substitute ingredients for what you happen to have on hand!

  • It starts with a rice base: choose a whole grain - brown rice is great! Make a batch so you can prep at least 3-4 days of lunches (I like to lightly season mine with some pepper and spices).

  • Include your meat: here's where we opt for a leaner meat - ground turkey instead of beef. I like to cook up my ground turkey with taco seasonings.

  • Add in veggies: go ahead and use what you have on hand or any of your favourites. My go to's are green onions, corn, bell peppers and grape tomato's.

  • Other: and get creative here! You can top your bowls with cheese, salsa, guacamole, avocado .....options are endless!

Turkey Taco Bowl

Ingredients A batch of cooked rice (about 1 cup per bowl you want to make)

1 package of ground turkey Veggies you want to add - diced up Any other flavours you want to add: seasoning or cheese (see above suggestions!)

How to: Cook your ground turkey in a frying pan with taco seasoning (or your choice) on medium heat until no longer pink - breaking it up as it cooks. Add in any veggies you want to have cooked (I often leave mine raw). Portion out your bowls with 1 cup of rice, 1 -2 cups of ground turkey and veggies Top off with extra veggies and toppings of choice. Store in fridge.

Storing and Reheating

You can store them in the fridge for up to five days or in your freezer for up to three months. You can reheat them in the microwave (I would leave any wet toppings off such as salsa or gauc until after reheating).

Will you give this a try? Let me know!


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