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Ground turkey rice bowl with seasoned turkey, rice, vegetables, and creamy sauce

Ground Turkey Rice Bowl

This ground turkey rice bowl is an easy, flexible meal prep recipe made with cooked rice, seasoned ground turkey, affordable vegetables, and a quick creamy yogurt sauce or salsa. It is filling, practical, budget-friendly, and perfect for simple lunches or dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Rice Bowl Base
  • 2 cups cooked rice white rice, brown rice, or leftover rice
  • 1 lb ground turkey use the type of ground turkey you normally buy
  • 1 tbsp olive oil optional, for cooking if using very lean turkey
  • 1 cup bell peppers diced, fresh or frozen
  • 1/2 cup onion diced
  • 1 cup corn or mixed vegetables frozen, canned and drained, or fresh
Seasoning
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt adjust to taste
  • 1/4 tsp black pepper
  • 2 tbsp water or low-sodium broth to help the seasoning coat the turkey
Quick Yogurt Sauce
  • 1/2 cup plain Greek yogurt
  • 1 tbsp lime juice fresh or bottled
  • 1/4 tsp garlic powder
  • 1 pinch salt
  • 1 tbsp water optional, to thin the sauce
Optional Toppings
  • 1/2 cup salsa use instead of or alongside the yogurt sauce
  • 1 cup shredded lettuce or cabbage for crunch
  • 1/2 cup diced tomatoes fresh or drained canned tomatoes
  • 2 tbsp green onions or cilantro chopped
  • 4 wedges lime for serving

Equipment

  • Large skillet
  • Spatula
  • Food thermometer
  • Mixing Bowl
  • Meal prep containers
  • Rice cooker or saucepan

Method
 

  1. Cook the rice according to package directions, or warm leftover rice with a small splash of water until hot. Fluff with a fork and set aside.
  2. Heat a large skillet over medium-high heat. Add olive oil if needed, then add the ground turkey. Break it into small pieces with a spatula as it cooks.
  3. Cook the turkey until fully done and no longer pink. Use a food thermometer to make sure the ground turkey reaches 165°F.
  4. Drain excess liquid if needed. Add chili powder, cumin, garlic powder, onion powder, salt, and black pepper. Stir well to coat the turkey.
  5. Add the water or broth to the skillet and stir so the seasoning lightly coats the meat. This helps keep the turkey from tasting dry.
  6. Add the bell peppers, onion, and corn or mixed vegetables. Cook for 4 to 6 minutes, stirring often, until the vegetables are tender and heated through.
  7. Make the sauce by stirring together Greek yogurt, lime juice, garlic powder, salt, and water until smooth. Add more water a little at a time if you want a thinner drizzle.
  8. Divide the rice between bowls or meal prep containers. Top with the seasoned turkey and vegetable mixture.
  9. Add the yogurt sauce or salsa just before serving. Finish with shredded lettuce or cabbage, diced tomatoes, green onions, cilantro, and lime wedges if desired.
  10. For meal prep, let the cooked rice and turkey mixture cool briefly before sealing containers. Store sauce separately and add it after reheating.

Notes

Use white rice, brown rice, or leftover rice depending on what you have available. Frozen vegetables are a practical budget option and reduce chopping time.
For a shortcut sauce, use salsa instead of the Greek yogurt sauce. Black beans or pinto beans can be added to stretch the turkey mixture and make the bowls more filling.
Store cooked portions in shallow airtight containers and refrigerate within 2 hours. Cooked leftovers should generally be used within 3 to 4 days. Reheat until steaming hot throughout before serving.