Description
This Healthy Turkey Taco Bowl is a flavorful and nutritious meal perfect for a quick weeknight dinner. Featuring lean ground turkey seasoned with classic taco spices, served over a bed of rice and fresh lettuce, and topped with corn, black beans, creamy avocado, salsa, and Greek yogurt, this bowl is packed with protein, fiber, and vibrant flavors. Easy to make and customizable, it’s a wholesome twist on traditional tacos without the tortilla.
Ingredients
Scale
Base
- 2 cups cooked white or brown rice (or cauliflower rice)
Protein
- 1 pound lean ground turkey
- 1 tablespoon olive oil
Seasonings
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
Vegetables & Toppings
- 2 cups chopped romaine or iceberg lettuce
- 1 cup corn (fresh, grilled, or frozen and thawed)
- 1 cup black beans (rinsed and drained)
- 1 avocado (sliced or guacamole)
- 1/2 cup salsa
- Fresh cilantro (chopped, amount to taste)
- Lime wedges
- ⅓ cup light Greek yogurt
Instructions
- Prepare the rice: Cook the rice according to package instructions. For extra flavor, use chicken or vegetable broth instead of water. Cilantro lime rice is a great optional variation to enhance the bowl.
- Cook the turkey: Heat olive oil in a skillet over medium heat. Add the ground turkey and cook, breaking it up with a spoon, for 5-6 minutes or until browned. Stir in chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Add 2-3 tablespoons of water, then reduce heat to low and simmer for 8-10 minutes, stirring occasionally to deepen the flavors.
- Warm the corn and beans: In a small saucepan, gently warm the corn over low heat. Add the rinsed black beans to the corn and warm together, seasoning lightly with salt to enhance the taste.
- Assemble the taco bowls: Begin with a base layer of cooked rice and chopped lettuce. Top with the seasoned turkey mixture, warmed corn and black beans, sliced avocado or guacamole, salsa, and a dollop of light Greek yogurt. Garnish with fresh chopped cilantro and serve with lime wedges for squeezing over the top to add a zesty finish.
Notes
- For a lower-carb option, substitute the rice with cauliflower rice.
- Use ground chicken or plant-based meat substitutes for different protein options.
- Adjust the spice level by adding more chili powder or a pinch of cayenne pepper.
- Leftover taco bowls can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- Adding shredded cheese or jalapeños can enhance the flavor if not avoiding dairy or heat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-inspired
Keywords: healthy turkey taco bowl, turkey taco bowl, easy taco bowl recipe, healthy dinner recipes, low fat taco bowl, quick taco bowl, Mexican-inspired bowl
