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5.0 from 3 votes

Taco Salad Meal Prep Bowls

Seasoned ground turkey, jasmine rice, black beans, and lettuce are all inside these Taco Salad Meal Prep Bowls. Add your favorite taco toppings and dressing to complete the salad!

Prep Time
30 mins
Servings: 4
Course: Main Course , Salad , Lunch , Dinner , Others
Cuisine: American , Mexican

Ingredients

  • 1 pound lean ground turkey (I use 93 % lean)
  • 1 Tablespoon taco seasoning
  • 1 can (15 ounces) black beans, drained
  • 1 can (15 ounces) corn, drained
  • 2 cups cooked jasmine rice (I use the Uncle Ben's 'Ready Rice' bags)
  • 1/2 cup cherry tomatoes, halved
  • green leaf lettuce
  • Toppings: salsa, light sour cream, light dressing, etc.

Instructions

    Cup of Yum
  1. In a large, non-stick skillet, add ground turkey and sprinkle taco seasoning over the top. Cook and crumble turkey, over medium-high heat, until thoroughly cooked.
  2. Take four individual meal prep bowls/containers (I buy mine off Amazon) or any microwave-safe container with lids. Divide the cooked ground turkey evenly between the four bowls.
  3. Then divide the black beans, corn, rice and tomatoes between the bowls so each bowl has equal amounts. (Make sure turkey has cooled down before closing with lids.) Place each bowl, covered with their lids, in the fridge to store for up to 3 days.
  4. When ready to eat, remove lids and microwave in 40 second increments until warmed through. Top each bowl with desired amount of green leaf lettuce and your favorite taco toppings. Enjoy!

Notes

  • This recipe easily doubles and triples as needed.