Ingredients
Scale
- 1 lb Lean Ground Turkey (85% or 93% lean)
- 2 cups Cooked Brown Rice (or White Rice)
- 1 can (15 oz) Black Beans, rinsed and drained
- 1 cup Frozen Corn
- 1 large Bell Pepper, diced
- 1/2 Red Onion, finely diced
- 2 tbsp Taco Seasoning (or a mix of cumin, chili powder, and garlic powder)
- 1/2 cup Salsa of your choice
- 1 tbsp Olive Oil or Vegetable Oil
- Fresh Cilantro and Lime wedges (optional for garnish)
Instructions
- Step 1: Prepare the Grains and Aromatics
Start by cooking your rice according to the package instructions if you do not have pre-cooked rice on hand. While the rice simmers, dice your red onion and bell pepper into uniform pieces. Ensuring your vegetables are similar in size helps them cook evenly and makes every bite of your meal prep bowl consistent. - Step 2: Brown the Protein
Heat the oil in a large skillet over medium-high heat. Add the ground turkey and break it apart with a wooden spoon or spatula. Cook the turkey until it is mostly browned, then toss in the diced onions and bell peppers. Sauté the mixture for about 5 minutes until the vegetables soften and the turkey is fully cooked through with no pink remaining. - Step 3: Season and Simmer
Lower the heat to medium. Stir in the black beans, frozen corn, and taco seasoning. Add a splash of water or a tablespoon of salsa to help the spices coat everything evenly. Let the mixture simmer for another 3 to 5 minutes. This allows the flavors to meld together and ensures the beans and corn are heated through. Stir in the remaining salsa at the very end to keep the mixture moist. - Step 4: Assembly and Storage
Line up four microwave-safe meal prep containers. Divide the cooked rice equally among the containers, creating a base. Top the rice with the turkey and bean mixture. Allow the food to cool completely at room temperature before snapping on the lids. This prevents steam from making the rice mushy. Store in the refrigerator for up to four days.
- Cook Time: 35 minutes