Description
Taco lunch bowls combine vibrant Mexican flavors in a customizable format, perfect for any occasion.
Ingredients
- 1 pound ground turkey
- 1 onion, diced
- 2 cups long-grain rice
- 8 ounces tomato sauce
- ¼ cup cilantro, chopped
- 2 tablespoons lime juice
- Romaine lettuce, shredded
- Corn (fresh or canned)
- Black beans (for toppings)
Instructions
- In a large skillet over medium heat, brown the ground turkey.
- Once cooked, toss in the diced onion and sauté until soft and fragrant.
- Stir in garlic powder, cumin, chili powder, paprika, salt, and oregano.
- Pour in tomato sauce and a bit of water, stirring until heated through.
- In a separate pot, bring water to a boil, add rice and a pinch of salt, then cover and reduce heat to low; cook according to package instructions.
- Once rice is cooked, stir in vegan butter, cilantro, and lime juice.
- Layer cooked rice into meal prep containers, top with turkey mixture and toppings.
- Enjoy fresh, or store in airtight containers for later.
Notes
Consider garnishing with extra cilantro or lime juice. Store leftovers in airtight containers in the refrigerator for up to 3 days, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Mexican