Ingredients
Scale
- 1 lb lean ground turkey (93/7)
- 2 cups cooked brown rice
- 1 can (15 oz) black beans, rinsed and drained
- 2 large heads of broccoli, cut into florets
- 2 tbsp olive oil
- 1 tbsp taco seasoning (or a mix of cumin, chili powder, and garlic powder)
- 1 tsp salt and 1/2 tsp black pepper
- 1/2 cup salsa of your choice
- 1 lime, cut into wedges
- Fresh cilantro for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Toss the broccoli florets on a large baking sheet with 1 tablespoon of olive oil, salt, and pepper. Spread them out in a single layer so they roast rather than steam. Bake for 15-20 minutes until the edges are slightly charred and tender. Set aside to cool slightly.
- While the broccoli roasts, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the ground turkey and cook, breaking it up with a spatula until it is no longer pink. Stir in the taco seasoning and the rinsed black beans. Cook for another 3-5 minutes to allow the flavors to meld together. If the mixture looks dry, add a splash of water or chicken broth.
- Line up four airtight meal prep containers. Divide the cooked brown rice evenly among the containers (about 1/2 cup per bowl). Follow with a generous portion of the turkey and bean mixture. Add the roasted broccoli to the side. Top each bowl with 2 tablespoons of salsa and a lime wedge. Seal the lids tightly and store in the refrigerator for up to 4 days.
- Cook Time: 40 minutes