Make these turkey taco lunch bowls on the weekend and you’ll have four healthy, delicious and filling lunches ready for the week!
Are there any healthy foods that you dislike? For me, it’s brown rice.
I remember being so excited to embrace brown rice, but quickly became disenchanted when I realized it had to cook for forty minutes. And then even more disenchanted when I tasted my bland, dry brown rice.
I think that was ten years ago and I still can’t seem to shake those memories. But I decided to give it another try, because it is far less refined than white rice and retains a ton of healthy vitamins and nutrients. That plus it takes longer to digest which means you feel full for longer after eating it.
So I finally gave brown rice another try, and I’m so glad I did!
Turkey Taco Lunch Bowls (Meal Prep)
3/4 cup uncooked brown rice
1/8 tsp salt
zest of 1 lime
3/4 lb lean ground turkey
2 tablespoons taco seasoning of choice
1 pint cherry tomatoes, quartered
1 jalapeno, minced
1/4 cup red onion, minced
juice from 1/2 a lime
1/8 tsp salt
one 12 oz/341 mL can corn kernels, drained & rinsed
1/4 cup shredded cheese (cheddar or mozzarella)
Cook brown rice according to package directions, adding the lime zest and salt to the cooking water.
Cook turkey over medium heat, tossing in the taco seasoning and breaking it up as you cook. Cook for 10 or so minutes, until cooked through.
Combine all salsa ingredients and toss together.
To assemble lunch bowls: (I love these containers)
-1/4 portion of cooked rice (roughly ½ cup)
-1/2 cup corn kernels
-1/2 cup cooked taco meat
-1/4 portion of salsa (just over ½ cup)
Calories 387 // Fat 10 g // Saturated Fat 3 g // Cholesterol 72 mg // Sodium 872 mg // Carbohydrate 52 g // Fiber 5 g // Sugars 9 g // Protein 23 g