Ingredients
For the turkey:
- 1 pound ground turkey
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the rice:
- 1 cup white rice
- 2 cups water
- 1/2 teaspoon salt
For the toppings:
- 1 avocado, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
1. Preheat the oven to 375°F.
2. In a large skillet, heat the olive oil over medium-high heat. Add the ground turkey and cook, breaking up with a wooden spoon, until browned and cooked through, about 8-10 minutes.
3. Add the chili powder, cumin, garlic powder, onion powder, salt, and black pepper to the skillet and stir to combine. Cook for 1-2 minutes, until fragrant.
4. In a medium saucepan, bring the rice, water, and salt to a boil. Reduce the heat to low, cover, and simmer for 18-20 minutes, until the rice is tender and the water is absorbed.
5. Divide the rice between four bowls. Top each bowl with the turkey mixture, avocado, cherry tomatoes, red onion, and cilantro.
6. Bake the bowls in the preheated oven for 5-10 minutes, until heated through.
7. Serve the turkey taco rice bowls with lime wedges on the side.
Nutrition
Serving size: 1 bowl
- Calories: 480
- Total fat: 19g
- Saturated fat: 3.5g
- Cholesterol: 70mg
- Sodium: 520mg
- Total carbohydrate: 51g
- Dietary fiber: 6g
- Total sugars: 3g
- Protein: 29g
This turkey taco rice bowl recipe is a delicious and healthy meal that’s perfect for a weeknight dinner. The ground turkey is seasoned with chili powder, cumin, garlic powder, onion powder, salt, and black pepper for a flavorful and spicy kick. The rice is tender and fluffy, and the toppings add a fresh and colorful touch.
To make this recipe, start by cooking the ground turkey in a large skillet until browned and cooked through. Add the seasonings and cook for a few more minutes. In a separate saucepan, cook the rice until tender and fluffy. Then, divide the rice between four bowls and top each bowl with the turkey mixture, avocado, cherry tomatoes, red onion, and cilantro. Bake in the oven for a few minutes until heated through, and serve with lime wedges on the side.
This turkey taco rice bowl recipe is also very nutritious. One serving contains 480 calories, 19g of total fat, 3.5g of saturated fat, 70mg of cholesterol, 520mg of sodium, 51g of total carbohydrate, 6g of dietary fiber, 3g of total sugars, and 29g of protein. It’s a great source of protein, fiber, and healthy fats, and is also low in sodium.
Overall, this turkey taco rice bowl recipe is a delicious, healthy, and easy-to-make meal that’s perfect for a busy weeknight. Give it a try and enjoy!
