Skillet Turkey Bowls

Name: Skillet Turkey Bowls
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 tablespoon olive oil; 1 yellow onion (medium, diced); 3 clove garlic (minced); 1.5 pound ground turkey (93% lean); 1 tablespoon chili powder; 1.5 teaspoon ground cumin; 1 teaspoon salt; 0.5 teaspoon black pepper; 2 cup white rice (uncooked); 2 cup chicken broth; 0.5 cup fresh cilantro (chopped); 1 lime; 15 ounce black beans (can, rinsed and drained); 15 ounce sweet corn (can, drained); 4 cup romaine lettuce (shredded); 1.5 cup cheddar cheese (shredded); 0.75 cup salsa; 0.75 cup sour cream; 3 ounce tortilla chips

A quick and delicious build-your-own bowl, featuring perfectly seasoned ground turkey, fluffy cilantro-lime rice, and an array of fresh, vibrant toppings. Perfect for a family-style dinner or entertaining guests, offering something for everyone.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 6
Cuisine: American
Difficulty: Easy
Cost: $2.99/serving

Dietary

Nut-Free
Soy-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

2 tablespoon olive oil
1 yellow onion (medium, diced)
3 clove garlic (minced)
1.5 pound ground turkey (93% lean)
1 tablespoon chili powder
1.5 teaspoon ground cumin
1 teaspoon salt
0.5 teaspoon black pepper
2 cup white rice (uncooked)
2 cup chicken broth
0.5 cup fresh cilantro (chopped)
1 lime
15 ounce black beans (can, rinsed and drained)
15 ounce sweet corn (can, drained)
4 cup romaine lettuce (shredded)
1.5 cup cheddar cheese (shredded)
0.75 cup salsa
0.75 cup sour cream
3 ounce tortilla chips

Instructions

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the yellow onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another 1 minute until fragrant. Add the ground turkey to the skillet, breaking it up with a spoon. Cook for 5-7 minutes until no longer pink. Drain any excess fat.
Stir the chili powder, 1 teaspoon of ground cumin, 3/4 teaspoon of salt, and 1/2 teaspoon of black pepper into the cooked turkey. Continue to cook for 1-2 minutes, stirring, to allow the spices to bloom. Set aside.
While the turkey cooks, prepare the cilantro-lime rice: In a medium saucepan, combine the white rice, chicken broth, remaining 1 tablespoon of olive oil, and 1/4 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until the liquid is absorbed and the rice is tender. Once cooked, fluff with a fork and stir in half of the chopped fresh cilantro and the juice of 1/2 lime.
For the black beans, combine the rinsed and drained black beans in a small saucepan with the remaining 1/2 teaspoon of ground cumin and 1/4 teaspoon of salt. Heat over medium-low heat for 3-5 minutes, stirring occasionally, until warmed through. Drain the sweet corn.
To serve, set out bowls with the seasoned ground turkey, cilantro-lime rice, black beans, sweet corn, shredded romaine lettuce, shredded cheddar cheese, salsa, sour cream, and tortilla chips. Allow everyone to build their own bowls as desired. Garnish with the remaining fresh cilantro and extra lime wedges if desired.

Notes

Leftovers can be stored separately in airtight containers for up to 3 days. Reheat the turkey and rice before assembling.

Nutrition (per serving)

Calories: 860
Protein: 48 g
Carbohydrates: 93 g
Fat: 32.9 g
Fiber: 10.6 g
Sodium: 855 mg
Saturated Fat: 11.5 g
Sugar: 7 g
Cholesterol: 120 mg