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Turkey taco rice bowl with seasoned ground turkey, rice, black beans, corn, salsa, lime, lettuce, and yogurt sauce.

Turkey Taco Rice Bowl

This turkey taco rice bowl is a simple, filling meal prep recipe made with seasoned ground turkey, rice, beans, corn, salsa, and fresh toppings. It is flexible, budget-friendly, and easy to customize with white rice, brown rice, leftover rice, Greek yogurt sauce, or your favorite taco-style toppings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: American, Tex-Mex
Calories: 595
Ingredients Equipment Method Notes

Ingredients
  

Rice Bowl Base
  • 4 cups cooked rice white rice, brown rice, or leftover rice
  • 1 lb ground turkey
  • 1 can black beans or pinto beans 15 oz can, rinsed and drained
  • 1 cup corn frozen or canned, drained if canned
  • 1/2 cup salsa plus more for serving
  • 1 tbsp tomato paste use 1 to 2 tablespoons, or replace with a small splash of broth or water
Taco Seasoning
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp smoked paprika
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper or to taste
Simple Yogurt Lime Sauce
  • 1/2 cup plain Greek yogurt
  • 1 tbsp lime juice or more to taste
  • 1 pinch garlic powder
  • 1 pinch salt
  • 2 tsp water optional, to thin the sauce
Optional Toppings
  • 1 cup shredded romaine or iceberg lettuce optional
  • 1/2 cup diced tomatoes optional
  • 2 tbsp green onions sliced, optional
  • 2 tbsp fresh cilantro chopped, optional
  • 4 wedges lime optional, for serving
  • 1 medium avocado optional, sliced fresh at serving
  • 1/2 cup shredded cheese optional
  • 1 tbsp hot sauce optional, add to taste

Equipment

  • Large skillet
  • Spatula
  • Food thermometer
  • Pot or rice cooker
  • Small mixing bowl
  • Airtight meal prep containers
  • Small sauce containers

Method
 

  1. Cook enough rice to make about 4 cups cooked rice total, following the package directions. If using leftover rice, reheat it with a small splash of water so it does not dry out.
  2. Heat a large skillet over medium-high heat. Add the ground turkey and break it apart with a spatula as it cooks.
  3. Cook the turkey until no longer pink, then check the internal temperature with a food thermometer. Ground turkey should reach 165°F before serving.
  4. Drain excess liquid if needed. Add the chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper. Stir until the turkey is evenly coated with the spices.
  5. Reduce the heat to medium. Add the rinsed beans, corn, salsa, and tomato paste. If the skillet looks dry, add a small splash of water or broth.
  6. Stir well and cook for 2 to 3 minutes, until the beans and corn are heated through and the turkey mixture looks saucy but not watery.
  7. In a small bowl, stir together the plain Greek yogurt, lime juice, garlic powder, and salt. Add 1 to 2 teaspoons of water if you want a thinner drizzle.
  8. Taste the sauce and adjust with more lime juice or salt if needed.
  9. Add 1 cup cooked rice to each bowl or meal prep container. Top with the turkey, bean, and corn mixture.
  10. Add the yogurt lime sauce, extra salsa, and any fresh toppings right before serving.
  11. For meal prep, let the rice and turkey mixture cool before sealing containers. Store sauce and fresh toppings separately so the bowls stay fresh after reheating.

Notes

Ground turkey should reach an internal temperature of 165°F before eating. Leftovers should also be reheated to 165°F. Use a food thermometer and do not rely on color alone.
White rice, brown rice, and leftover rice all work well. Leftover rice is the fastest option and can be warmed with a small splash of water before assembling.
If the turkey mixture tastes dry, stir in extra salsa, tomato paste, broth, or a small splash of water after seasoning.
For meal prep, store the rice, turkey, beans, and corn together, but keep yogurt sauce, lettuce, tomatoes, cilantro, lime, and avocado separate until serving.
Refrigerated cooked meat and poultry leftovers are generally best used within 3 to 4 days. Avocado is best sliced fresh right before eating.