These Turkey Taco Bowls bring big Tex-Mex flavor with just five ingredients and one skillet. Seasoned salsa-simmered turkey lands over warm brown rice and black beans, finished with a cool dollop of Greek yogurt for a creamy contrast. It is the kind of dinner that comes together fast and tastes like you put in real effort.
About 35 minutes start to finish, with most of that being hands-off rice cooking.
Per serving (makes 5): 585 cal · 41.4g protein · 68.3g carbs · 16.6g fat
Ingredients
- 16 oz ground turkey
- 1 cup black beans
- 1 cup brown rice
- 1 cup salsa
- 1/2 cup greek yogurt
Instructions
- Cook brown rice according to package directions.
- Brown ground turkey in a skillet over medium-high heat, 6-8 minutes.
- Stir in black beans and salsa; simmer 3 minutes.
- Divide rice into bowls, top with turkey mixture and a dollop of Greek yogurt.
Meal prep & storage
Cook a double batch of rice and turkey at the start of the week and portion into airtight containers, keeping the Greek yogurt separate until serving. Assembled bowls (without yogurt) keep well in the fridge for up to 4 days, or freeze the turkey and bean mixture for up to 2 months. Reheat in the microwave for 2 to 3 minutes, adding a splash of water to the rice to loosen it up.
Swaps
Ground chicken, lean ground beef, or crumbled tempeh all work in place of the turkey without changing the cooking method. Swap brown rice for quinoa, cauliflower rice, or farro depending on what you have on hand. For a dairy-free version, use a thick coconut yogurt or mashed avocado for that same cooling, creamy finish.
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