Description
A flavorful and healthy Taco Lunch Bowl featuring seasoned ground turkey, cilantro lime rice, black beans, fresh romaine lettuce, and creamy avocado, perfect for a nutritious and satisfying meal.
Ingredients
Scale
Taco Filling
- 1 pound Ground Turkey
- 1 Onion (diced)
- 2 teaspoons Garlic Powder
- 2 teaspoons Cumin
- 1/2 cup Tomato Sauce
- 1/4 cup Water
Rice
- 1 cup Long Grain Rice
- 2 cups Water
- 1/2 teaspoon Salt
- 1 tablespoon Vegan Butter
- 1/4 cup Cilantro (chopped)
- 2 tablespoons Lime Juice
Toppings
- Romaine Lettuce (chopped)
- 1 can Black Beans (rinsed and drained)
- 1 Avocado (sliced, for garnish)
Instructions
- Cook the turkey filling: In a skillet over medium heat, sauté the diced onion until translucent. Add ground turkey and cook until browned, breaking it up evenly. Stir in garlic powder, cumin, tomato sauce, and water; bring the mixture to a simmer and cook for about 10 minutes, allowing flavors to meld and excess liquid to reduce.
- Make the cilantro lime rice: In a pot, combine rice, water, and salt; bring to a boil, then reduce heat to low and simmer covered for 15-20 minutes until the rice is tender and water is absorbed. Remove from heat, stir in vegan butter, chopped cilantro, and lime juice for a fresh, zesty flavor.
- Assemble the bowls: Begin with a base of cilantro lime rice in each bowl, spoon over a generous portion of the turkey filling. Top with chopped romaine lettuce, black beans, and sliced avocado. Add any additional desired toppings such as salsa or cheese, and serve immediately for a balanced and flavorful meal.
Notes
- For extra spice, add chopped jalapeños or a dash of chili powder to the turkey mixture.
- Use brown rice for a heartier, whole grain option; adjust cooking time accordingly.
- Leftover turkey filling can be stored in the refrigerator for up to 3 days.
- Vegan butter can be substituted with regular butter if not strictly vegan.
- Add shredded cheese or sour cream if desired and not following vegan/vegetarian diets.
