These meal prep turkey taco bowls are easy for a weekday meal prep. They are filled with turkey taco meat, jalapeno lime rice, pinto beans, tomatoes, corn, and peppers.
You can make them ahead for weekday lunches to have on hand. They are everything you love about tacos without the shell.
Why This Turkey Meal Prep Taco Bowl Are the Best
Meal prep is an easy way to make sure that I don’t waste money or calories on unnecessary food throughout the week. By having these on hand, they are super easy to grab and reheat.
These turkey taco bowls reheat exceptionally well and you aren’t left with dry taco meat that you’re forcing yourself to eat.
Inspired by everyone’s favorite burrito bowls, you can customize them to be exactly what you like. It’s a fun twist on classic Mexican food.
They are simple to prepare, easy to customize and last for several days in the refrigerator. In less than 30 minutes, you can have a full week of lunches prepped.
Ingredients for Turkey Taco Bowls
- ground turkey
- taco seasoning
- onion
- corn
- jalapeno lime rice
- pinto beans
- tomatoes
- bell peppers
- avocado
- lime
- salt and pepper
- cheddar cheese
Can I Make These Taco Bowls Vegetarian?
Absolutely! You can replace the turkey with chickpeas cooked in taco seasoning, or use your favorite plant based meat replacement product.
How do you make Turkey Taco Bowls?
Detailed instructions and measurements to make X are listed in the recipe card at the bottom of this page.
- Make the jalapeno lime rice and set aside.
- Add the avocado oil or olive oil to a skillet and add the chopped onion, ground turkey, and taco seasoning. Cook over medium high heat until the onion and turkey are cooked through. If you are using very low fat turkey, add a splash of water or broth to keep the turkey from being dry. Set aside.
- To a separate small skillet, add the corn and cook stirring over high heat until roasted. Set aside.
- Chop the avocado and add it to a small mixing bowl. Squeeze lime juice over the avocado and season with salt and pepper. Mix to coat.
- To your meal prep containers, add the turkey mix, rice, corn, beans, tomatoes, peppers, and avocado. Sprinkle with shredded cheese. If you plan to eat them warm, store the tomatoes and avocados separately and top after reheating.
- Place the lid and store in the refrigerator until you’re ready to eat. You can serve them topped with sour cream, cilantro, and a lime wedge.
How do you pack a taco bowl for lunch?
To your meal prep containers, add the turkey mix, rice, corn, beans, tomatoes, peppers, and avocado. Sprinkle with shredded cheese. If you plan to eat them warm, store the tomatoes and avocados separately and top after reheating.
Place the lid and store in the refrigerator until you’re ready to eat. You can serve them topped with sour cream, cilantro, and a lime wedge.
how to serve turkey taco bowls
I like to eat mine cold and straight from the fridge. You can also heat them up prior to eating.
If you do decide to heat them up, be sure to store the tomatoes and avocado separately and add them on after heating.
Taco Bowl Meal Prep Tips and FAQs
- Be sure to add a little bit of liquid (water or broth) to your turkey meat mixture to keep it from getting dry.
- You can use roasted corn from the cob as well. It’s delicious that way.
- I recommend using the 3 cup pyrex meal prep bowls. You can use whatever you like, but I find that these keep the food fresh for the week.
I eat them both ways. It’s a personal preference for you. If you plan to heat them up, I recommend storing the tomatoes and avocado separately and adding them back in after heating.
You can. You can substitute the rice with cauliflower rice or omit it entirely.
Yes, you’ll still cook it the same way, just replace the turkey with ground beef or ground chicken.
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substitutions and alterations
- Ground turkey – You can use ground beef or ground chicken in place of the ground turkey.
- Jalapeno Lime Rice – If you want to go low carb, you can swap the cilantro lime rice with cauliflower rice. Just be sure to toaste the water out of it before putting it in your container. You could also use brown rice in the jalapeno lime rice recipe.
- Corn – Instead of frozen corn, you can use roasted corn on the cob. Just cut it from the cob and add to your container.
- Pinto Beans – Black beans make an excellent replacement for the pinto beans in this recipe.
- Tomatoes – If you want a little extra kick, swap the tomatoes for pico de gallo.
- Bell peppers – A really great variation for the raw bell peppers would be cooked peppers and onions. Saute them in a pan with a little oil and taco seasoning.
- Avocado – You can replace the avocado with a full flavored guacamole.
- Toppings – In addition to the cheese topping, you can add lime zest, sour cream, and tortilla strips.
How to Store Turkey Taco Bowls – How long do taco bowls last in the fridge?
Meal Prep Turkey Taco Bowls are best stored in an airtight container in the refrigerator for up to 5 days.
How to Reheat a Ground Turkey Taco Bowl
If you are going to reheat the bowls, I recommend storing them with the avocado and tomato separately.
Heat the bowls in the microwave for 1:30 – 2:00 on high. Once heated, top with the reserved tomatoes and avocado.
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Ground Turkey Taco Bowl (Meal Prep Recipe)
Equipment
Ingredients
- 1 teaspoon avocado oil
- 1 pound 99% ground turkey
- 1 tablespoon taco seasoning
- ½ whole onion chopped
- 1 cup frozen corn
- 2 cup jalapeno lime rice
- 1 cup pinto beans
- 2 cup tomatoes
- 2 cup bell peppers chopped
- 1 whole avocado chopped
- 1 whole lime
- salt & pepper to taste
- 1 cup shredded cheddar cheese
Instructions
- Make the jalapeno lime rice and set aside.
- Add the avocado oil or olive oil to a skillet and add the chopped onion, ground turkey, and taco seasoning. Cook over medium high heat until the onion and turkey are cooked through. If you are using very low fat turkey, add a splash of water or broth to keep the turkey from being dry. Set aside.
- To a separate small skillet, add the corn and cook stirring over high heat until roasted. Set aside.
- Chop the avocado and add it to a small mixing bowl. Squeeze lime juice over the avocado and season with salt and pepper. Mix to coat.
- To your meal prep containers, add the turkey mix, rice, corn, beans, tomatoes, peppers, and avocado. Sprinkle with shredded cheese. If you plan to eat them warm, store the tomatoes and avocados separately and top after reheating.
- Place the lid and store in the refrigerator until you're ready to eat. You can serve them topped with sour cream, cilantro, and a lime wedge.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This one is always in rotation for my lunch weekday meal preps!