Tangy Turkey Burrito Bowls

Tangy Turkey Burrito Bowls

Flavorful ground turkey simmered in a tangy sauce with black beans, served over fluffy white rice with fresh toppings for a satisfying and customizable meal prep bowl.

Dietary

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Ingredients

Instructions

  1. Cook the white rice: Combine 1 cup uncooked white rice with 2 cups water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes or until water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
  2. While rice cooks, prepare the turkey mixture: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 pound ground turkey and cook, breaking it apart with a spoon, until browned, about 5-7 minutes. Drain any excess fat.
  3. Add the aromatics and vegetables: Stir in 1 diced yellow onion, 2 minced cloves garlic, and 1 diced red bell pepper to the skillet with the turkey. Cook until vegetables soften, about 5 minutes.
  4. Season the mixture: Add 1 teaspoon chili powder, 1 teaspoon ground cumin, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir well and cook for 1 minute until fragrant.
  5. Simmer the turkey filling: Pour in 1 can fire-roasted diced tomatoes and 1/2 cup gluten-free chicken broth. Bring to a simmer, then reduce heat and cook, uncovered, for 5-7 minutes, allowing the sauce to thicken slightly. Stir in 1 tablespoon lime juice and 2 cans black beans.
  6. Assemble the bowls: Divide the cooked white rice among three meal prep containers. Top each with the turkey and black bean mixture. Garnish with chopped fresh cilantro, diced avocado, and shredded cheddar cheese, if desired.
  7. Cool completely before covering and refrigerating. Reheat individual portions in the microwave or on the stovetop until warmed through.

Notes

Leftovers store well in airtight containers for up to 3 days. Remember to add avocado and fresh cilantro just before serving for best results.

Nutrition (per serving)