Taco Turkey Bowls

INGREDIENTS

Rice

  • ¾ cup brown rice (uncooked; may be swapped for quinoa or long grain white rice)

  • ⅛ tsp salt

  • 1 lime (zested)

Turkey

  • 400g lean turkey mince (beef or chicken may be swapped)

  • 2 tablespoons homemade taco seasoning

  • ⅔ cup water

Salsa

  • 1 pint cherry tomatoes (halved)

  • 1 jalapeno (finely chopped)

  • ¼ cup red onion (finely chopped)

  • ½ lime (juiced)

  • ⅛ teaspoon salt

Other:

  • 1 can corn kernels (drained)

  • ½ cup mozzarella (shredded)

METHOD

  1. Cook brown rice according to package directions, adding the lime zest and salt to the cooking water. Allow to cool slightly before portioning out.

  2. Add turkey to a medium pan and cook over medium heat, breaking it up with a spatula until no longer pink (approximately 10 minutes).

  3. Sprinkle the taco seasoning over the cooked meat, then add the water. Stir and simmer for a couple of minutes, until sauce has thickened.

  4. Remove from heat and allow to cool slightly before portioning out.

  5. Combine all salsa ingredients and toss together.

  6. To assemble lunch bowls, divide ingredients evenly between four 2-cup capacity meal prep containers.

NUTRITION INFO
Serves: 4
Calories: 370 cal
Carbohydrate: 52g
Protein: 29g
Fat: 7g

Munch - Meal Prep Recipes, MUNCH - Recipes, MUNCHKirsty HolmesMunch