About this recipe
This Turkey Taco Rice Bowl is easy, filling, and made with simple ingredients that work well for lunch, dinner, or meal prep. Seasoned ground turkey, rice, black beans, corn, salsa, and a light lime yogurt sauce come together in one bowl for a meal that feels comforting, fresh, and satisfying.
Ingredients
Turkey and bowls
- 1 1/4 lb lean ground turkey
- 1 tbsp olive oil
- 2 tsp taco seasoning
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 3 cups cooked rice (white or brown rice)
- 1 cup black beans (drained and rinsed)
- 1 cup corn (canned, frozen thawed, or cooked fresh)
- 1 cup salsa
- 1 avocado avocado (sliced or diced)
- 2 tbsp cilantro (chopped, optional)
Lime yogurt sauce
- 3/4 cup plain Greek yogurt
- 1 tbsp lime juice (fresh is best)
- 1 tbsp water (to thin if needed)
- 1/2 tsp garlic powder
- 1/4 tsp kosher salt
- 1 pinch black pepper
Equipment
Large Skillet
Mixing Bowl
Whisk
Cutting Board
Instructions
- 1
Cook the turkey
Heat the olive oil in a large skillet over medium-high heat. Add the ground turkey, taco seasoning, garlic powder, salt, and black pepper, then cook for 8 to 10 minutes, breaking it up as it cooks, until browned and fully cooked.
- 2
Warm the beans and corn
Stir the black beans and corn into the cooked turkey and cook for 2 to 3 minutes, just until warmed through.
- 3
Mix the sauce
In a small bowl, stir together the Greek yogurt, lime juice, water if needed, garlic powder, salt, and black pepper until smooth and spoonable.
- 4
Prepare the bowl ingredients
Get the cooked rice, salsa, avocado, and cilantro ready so the bowls are easy to assemble.
- 5
Assemble the bowls
Divide the rice between bowls, then add the turkey mixture, salsa, and avocado. Spoon the lime yogurt sauce over the top and finish with cilantro if using.
Tips
- Use lean turkey: Lean ground turkey keeps the bowl high in protein without making it too heavy.
- Drain extra liquid if needed: If the turkey releases a lot of liquid, let it cook a little longer so the mixture stays flavorful instead of watery.
- Meal prep it: Store the rice, turkey mixture, avocado, salsa, and sauce separately or in containers for easy lunches during the week.
Substitutions
- Swap the grain: Use brown rice, cauliflower rice, quinoa, or cilantro lime rice depending on what you like.
- Use another protein: Ground chicken or lean ground beef can work instead of ground turkey.
- Add extra toppings: Try shredded lettuce, diced tomatoes, pickled onions, jalapeños, or shredded cheese if you want more taco bowl toppings.
Storage
Refrigerator
Store the rice, turkey mixture, salsa, and sauce in airtight containers in the refrigerator for up to 4 days. Add avocado fresh when serving if possible. Freezer: Freeze the cooked turkey mixture and rice for up to 2 months. Add the fresh toppings and sauce after reheating. Reheating: Reheat the turkey mixture and rice gently in the microwave or in a skillet, then add salsa, avocado, and sauce before serving.
Nutrition
- Serving Size
- Calories
- 460
- Protein
- 36g
- Carbohydrates
- 42g
- Fat
- 16g
- Fiber
- 8g
- Sugar
- 5g
- Sodium
- 620mg
FAQ
Can I make turkey taco rice bowls ahead of time?
Yes. They work well for meal prep. Keep the avocado and sauce separate until serving for the best texture.
Can I make this bowl lower carb?
Yes. Use cauliflower rice instead of regular rice, or cut the rice portion down and add extra lettuce or vegetables.
What can I use instead of Greek yogurt sauce?
You can use sour cream, light ranch, avocado crema, or a simple squeeze of lime if you want a different finish.
Recipe Card
Turkey Taco Rice Bowl
A high protein taco bowl with seasoned turkey, rice, beans, corn, and a quick lime yogurt sauce.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 4
- Category
- Protein Recipes
- Cuisine
- Mexican Inspired
- Difficulty
- Easy
- Cost
- Budget-friendly
Ingredients
Turkey and bowls
- 1 1/4 lb lean ground turkey
- 1 tbsp olive oil
- 2 tsp taco seasoning
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 3 cups cooked rice (white or brown rice)
- 1 cup black beans (drained and rinsed)
- 1 cup corn (canned, frozen thawed, or cooked fresh)
- 1 cup salsa
- 1 avocado avocado (sliced or diced)
- 2 tbsp cilantro (chopped, optional)
Lime yogurt sauce
- 3/4 cup plain Greek yogurt
- 1 tbsp lime juice (fresh is best)
- 1 tbsp water (to thin if needed)
- 1/2 tsp garlic powder
- 1/4 tsp kosher salt
- 1 pinch black pepper
Instructions
- Cook the turkey: Heat the olive oil in a large skillet over medium-high heat. Add the ground turkey, taco seasoning, garlic powder, salt, and black pepper, then cook for 8 to 10 minutes, breaking it up as it cooks, until browned and fully cooked.
- Warm the beans and corn: Stir the black beans and corn into the cooked turkey and cook for 2 to 3 minutes, just until warmed through.
- Mix the sauce: In a small bowl, stir together the Greek yogurt, lime juice, water if needed, garlic powder, salt, and black pepper until smooth and spoonable.
- Prepare the bowl ingredients: Get the cooked rice, salsa, avocado, and cilantro ready so the bowls are easy to assemble.
- Assemble the bowls: Divide the rice between bowls, then add the turkey mixture, salsa, and avocado. Spoon the lime yogurt sauce over the top and finish with cilantro if using.
