Perfect for meal prep and totally customizable.
Who else has been reading a TON lately?
With everything going on, I feel like I’ve been plowing through books (yes, as a way to be distracted) but I’m not mad about it at all. I follow a few great bookstagram accounts on Instagram, which always inspire me to grow my book collection.
I love a good book round up but to be honest when there’s more than a couple I just get overwhelmed with choices. So, to simplify things, here are 5 books to read this spring based on the few that I’ve read recently and loved.
Untamed by Glennon Doyle
Followers by Megan Angelo
A Woman Is No Man by Etaf Rum
Ask Again, Yes by Mary Beth Keane
Normal People by Sally Rooney
And you know what I have also been loving? These turkey taco meal prep bowls. They're made with juicy turkey taco meat, corn, salsa and rice, are totally customizable and are simple, but filling.
If you know me, you know I love meal prep. Meal prep bowls are the best way to ensure that you avoid wasting a whole bunch of money buying your lunch… AND it saves you from cooking all week. How awesome is that? Cook once a week and you're done! Some of my favorite meal prep meals include these Baked Falafel Bowls and this Spicy Chicken.
Inspired by a burrito bowl, but with turkey taco meat, rice, corn and salsa - these bowls are perfect if you are craving Mexican food!
Think of this as a really loose recipe that you can adapt with your favorite toppings.
Other toppings that would be great in this recipe?
roasted sweet potato
sliced fresh tomatoes
Hot or cold?
Totally up to you! If you do plan to heat leftovers, I might store the salsa and avocado separate and add it in after heating through. Same goes for salad greens if using.
Can I use chicken?
Of course! Cut the chicken into small pieces, sautée until cooked through.
Can I make this vegan?
Definitely! Just follow the instructions on your favorite meat alternative.
What about low carb?
You can swap the rice for cauliflower rice, or you can swap the rice for salad greens like I did.
This is also a great meal to serve to a large group or dinner guests because it makes quite a bit and can feed a large family. I suggest making it and then using the leftovers for lunch all week. Which is really the best option because the leftovers of this are still as amazing as the first day!
TURKEY TACO BOWL
Serves 4
INGREDIENTS
1 lbs ground turkey
1 tsp salt
1/4 tsp pepper
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp chili powder
1/4 tsp paprika
2 Tbsp avocado oil
Sliced bell pepper
1 cup uncooked rice*
Zest of 1 lime
TOPPINGS
Freshly squeezed lime juice
Salsa
1 can black beans, drained
1/4 corn kernels
Sliced tomatoes
Avocado
Sliced green onions
INSTRUCTIONS
In a small pot, cook the rice, adding the lime zest and salt to the cooking water. Allow to cool slightly before portioning out.
In a large nonstick skillet, over medium high heat, cook the ground turkey with the salt & pepper until cooked through and no longer pink, breaking the meat into small pieces as it cooks. Drain.
Add cumin, garlic powder, chilli powder and paprika to the turkey. Add in the bell pepper and stir. Cook for couple of minutes, until peppers are soft. Remove from heat and allow to cool slightly.
To assemble bowls, divide ingredients evenly between four plates, using the rice or salad greens as a base.
Add the turkey mixture, salsa, black beans, corn, sliced tomatoes, green onions and avocado.
Season with freshly squeezed lime juice to taste.
Serve and enjoy!
NOTES
If you plan to warm these bowls up before serving, you may want to store the salsa and salad greens separate until after warming the rest of the ingredients up.
* I used salad greens instead of rice, you can also sub for cauliflower rice if you want a low-carb option.
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