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Taco Turkey Rice Bowl

Today's Taco Turkey Rice Bowl gives Sunday's Italian turkey meatballs a Southwestern makeover.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Dinner, Lunch, Main Course
Cuisine: American
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 6 cooked Italian turkey meatballs quartered
  • 2 cups cooked brown rice
  • 1 cup black beans drained and rinsed
  • 1 cup frozen corn heated
  • ½ cup diced tomatoes
  • ¼ cup diced red onion
  • ½ cup shredded lettuce
  • ¼ cup shredded reduced-fat Cheddar cheese
  • ¼ cup salsa
  • 2 tablespoons plain Greek yogurt or light sour cream
  • Fresh cilantro optional
  • Lime wedges
Taco Seasoning
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon paprika
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • Pinch oregano
  • Pinch black pepper

Method
 

  1. Warm the turkey meatballs in a skillet over medium heat.
  2. Sprinkle the taco seasoning over the meatballs with 2 tablespoons of water and cook for 2–3 minutes, stirring until coated.
  3. Warm the rice, black beans, and corn.
  4. Divide the rice between two bowls.
  5. Arrange the seasoned meatballs, black beans, corn, tomatoes, onion, lettuce, and cheese over the rice.
  6. Top with salsa and a dollop of Greek yogurt.
  7. Garnish with cilantro and serve with lime wedges.

Notes

Build-A-Bowl Tip
One of the best things about rice bowls is how easy they are to customize.
Try adding:
  • Sliced avocado
  • Jalapeños
  • Bell peppers
  • Pickled onions
  • Diced cucumber
  • Crushed tortilla chips
  • Pico de gallo
Use what you already have—there's no wrong way to build a bowl!
Tips & Variations
  • Substitute brown rice with cauliflower rice for a lower-carb meal.
  • Pinto beans work just as well as black beans.
  • Skip the cheese to reduce saturated fat.
  • Leftover grilled peppers or onions make a delicious addition.
  • Everything except the lettuce stores well for easy lunches the next day.