This easy turkey taco meal-prep bowl is a high-protein, fiber-rich option that’s built for busy weeks. Lean ground turkey is seasoned and cooked with deeply browned mushrooms for extra savoriness, then paired with caramelized cabbage and onion for natural sweetness and volume. Everything is served over fluffy rice and finished with a bright topping of fresh salsa.

Each container comes in at approximately 330 calories, with about 23 g protein and 5 g fiber, making it a balanced, satisfying meal that reheats well and keeps you full for hours. Great on its own or topped with cheese, hot sauce, sour cream, cilantro, or black beans to mix things up throughout the week.

Instructions

Cook rice according to package directions.
While the rice is cooking, season your ground turkey with some pinches of kosher salt and let it lose some of the chill from the fridge.
Do your chopping (mushrooms, cabbage, and onion all chopped finely). Heat a large skillet over medium-high heat.
Once it's hot, add the mushrooms and about 1/4 cup of water, along with a pinch or two of kosher salt. Put a lid on this, and let mushrooms cook down for about 10 minutes. Remove the lid and cook until the pan is just about dry. Add a teaspoon and a half of olive oil, plus a bit more kosher salt. Brown the mushrooms for 5-7 minutes, stirring occasionally.
Turn the heat up to high, push the mushrooms to the sides of the pan, and add the turkey to the pan. Let the turkey sear for 3 minutes on high, then break it up and cook it while stirring constantly, til most of the pink is gone.
Add the taco seasoning packet and 1/3 cup of water (and optional beef broth paste. Stir well, and simmer for another 2-3 minutes until the turkey is cooked all the way through and the liquid is slightly reduced. Remove taco mixture from the pan to cool.
Turn the pan back to medium-high. Add the cabbage and onion, a pinch or two of kosher salt, and the last bit of water. Just like you did with the muchrooms, put a lid on this and let the cabbage mixture cook down for about 10 minutes. Remove the lid and cook until the pan is just about dry. Add the rest of the olive oil, plus a bit more kosher salt. Now, cook the cabbage, stirring occasionally, until nicely caramelized (this can take anywhere from 5 to 15 minutes, depending on your preference).
Assemble your 5 meal-prep containers by dividing the rice, the taco mixture, and the cabbage mixture evenly amongst them. Let cool complete, then place lids on them and refrigerate for the week.
When serving, heat them up then add 2 tbsp of salsa on top. Also delicious with shredded cheese, hot sauce, sour cream, or black beans. Enjoy!

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Nourishing and Balanced Turkey Taco Rice Bowl - Gluten-Free and Weight-Friendly

Nourishing and Balanced Turkey Taco Rice Bowl: Gluten-Free and Weight-Loss Friendly

Ingredients

Instructions

Notes

Nutrition Facts