Meal prep friendly for speedy lunches and dinners, these Turkey Taco Bowls are loaded with all your taco night favorites in one delicious bowl!
Today has been one of those days.
Hop in the shower while still wearing socks days.
Trying to shave with a hairbrush days.
Putting away dishes and, for some unknown reason, placing a stack of sparkling clean plates directly in to the fridge days.
Anyone else? Please tell me I’m not alone in this insanity.
If this is any indicator of how the rest of the week will go, I’m going to go ahead and do some meal prep to save myself from what’s next. Hah!
Turkey Taco Bowls
Since my other half requested more T-Rex options for lunch during the week, I started whipping up these turkey taco bowls and a quick and easy option.
With a little advance planning, I actually prep these the day after taco night so I have all the toppings already prepped and ready to go for these bowls! WOOT!
Feel free to follow suit.
I like to add a LOT of veggies to our bowls to help pack in those extra servings of veg each day *AND* because they just plain taste great with all the toppings and mix ins. I love a lot of flavors and textures in my bowl recipes from creamy avocado and black beans to crunchy tortilla chips and onion.
If you’d like to make a vegetarian version, you can 100% do so by simply skipping the turkey or using crispy taco seasoned chickpeas a la my Roasted Chickpea Burrito Bowl recipe.
What’s in a Taco Bowl?
In short, anything and everything your taco loving heart desires! I went a bit nuts and made my turkey taco bowls fully loaded. You can make them super simple or go for gold with lots of veggies and variety.
- taco seasoned turkey
- rice (white, cilantro lime, yellow, or brown)
- sliced or pickled jalapeño peppers
- shredded lettuce
- grated cheese
- black beans
- corn
- sour cream
- quick pickled red onion
- lime wedges to garnish
- chopped tomatoes
- sliced avocado and/or guacamole
- fresh cilantro and/or scallions
- crispy corn chips or tortilla chips
I also love adding taco sauce or some spicy Mexican hot sauce to my taco bowls. Other optional mix-ins include salsa or pico de gallo, sliced black olives, sautéed zucchini, and you can even top it with my beloved cilantro lime slaw or black bean salsa if you want!
Anything goes in love and tacos.
Meal Prep Taco Bowls
To advance prep these tasty taco bowls, grab your favorite lidded food storage containers. Add a base of fluffy cooked rice to each container and top with a scoop of black beans, corn, cheddar cheese, and taco meat. If you’d like to warm up your salsa and tomatoes along with the bowl ingredients, feel free to add them here or keep separate for a cold mix-in.
If you’d like, add a drizzle of your favorite taco sauce or Mexican hot sauce on top. Yum!
To garnish, add lime wedge on top with some cilantro and/or scallions and, if you’d like, sliced red onion and/or jalapeño slices.
I like to keep the cold and crunchy ingredients separate so in small lidded sauce containers I’ll add my sour cream and/or guacamole. To a baggie add your crispy corn chips or tortilla chips. Based on preference, you can skip the lettuce or place some in baggies for adding at the end.
Store in the refrigerator until ready to heat and eat for up to 4 days.
Typically I’ll make a bowl for Paul and I to enjoy right away and then two to-go lunch containers for the following day.
This recipe yields 4 tasty turkey taco bowls and can easily be adjusted to serve more or less if you’d like.
Use the topping option list to customize your bowl with all your favorite extras and enjoy!
Ready to eat? Let’s get our taco bowl on!
Turkey Taco Bowls
Ingredients
DIY TACO SEASONING
- 1 TBSP chili powder
- 1 ½ tsp ground cumin
- 1 tsp dried oregano
- ¾ tsp sweet paprika
- ½-¾ tsp garlic powder
- ¼ tsp cayenne pepper (or extra to make it spicy)
- salt to taste
FOR THE TACO BOWL BASE:
- 1 pound 93% Lean Ground Turkey
- 1 small yellow onion, diced
- taco seasoning (see recipe above)
- 1 TBSP tomato paste
- ¼-½ cup water
- 2 cups cooked rice
- 2 cups chopped or shredded romaine lettuce
- 1 can black beans (drained and rinsed)
- 1-2 cups corn (canned or cooked from fresh or frozen)
- ¼-½ cup sour cream
TASTY TOPPINGS: choose your favorites
- diced tomatoes or fresh salsa
- guacamole or sliced avocado
- thinly sliced red onion (raw, sautéed, or pickled)
- tortilla chips or corn chips
- fresh cilantro and/or chopped scallions
- sliced jalapeño peppers
- grated cheddar cheese
- lime wedges
- taco sauce or Mexican hot sauce
Instructions
- To make the DIY taco seasoning, combine ingredients in a small bowl and mix. You can use your favorite taco seasoning mix in its place if preferred.
- In a large skillet over medium-high heat, heat oil until shimmering. Add diced onion and cook until tender for approx. 5 minutes.
- Stir in taco seasoning and tomato paste and cook while stirring constantly for about 30 seconds, until fragrant. Add ground turkey and cook, stirring occasionally, until almost cooked through but still slightly pink, about 2-3 minutes. Stir in water and simmer on low until saucy, thickened, and cooked through. Season with any additional salt to taste.
- Divide cooked rice, lettuce, black beans and corn between 4 bowls. Top with turkey taco meat and a dollop of sour cream, then add all of your favorite toppings and mix-ins from the list above.
- For my bowls, I added a little bit of EVERYTHING! So good!
MEAL PREP BOWLS:
- Add a base of fluffy cooked rice to each container along with black beans, corn, and taco meat. If you’d like to warm up your salsa and tomatoes along with the bowl ingredients, feel free to add them here or keep separate for a cold mix-in.
- If you’d like, add a drizzle of your favorite taco sauce or Mexican hot sauce on top along with a sprinkle of grated cheddar cheese. To garnish, add lime wedge on top with some cilantro and/or scallions and, if you’d like, sliced red onion and/or jalapeño slices.
- I like to keep the cold and crunchy ingredients separate so in small lidded sauce containers I’ll add my sour cream and/or guacamole. To a baggie add your crispy corn chips or tortilla chips. Based on preference, you can skip the lettuce or place some in baggies for adding at the end.
- Store in the refrigerator until ready to heat and eat for up to 4 days.
Notes
Nutrition
More Taco Night Favorites
- Cheesy Chicken Taco Soup
- Baked Bell Pepper Tacos
- Black Bean Salsa
- Cilantro Lime Quinoa
- Black Bean Taco Salad
- Roasted Cherry Tomato Salsa
If you get a chance to try these tasty turkey taco bowls, let me know!
You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!
Questions & Reviews
Will try it out!
Woot! I’m so happy to hear it – thanks Ashley!
Thanks Marsha!