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High-Protein Taco Bowl

This high-protein taco bowl is a quick, filling, and healthy option made with lean ground turkey, black beans, rice, and a zesty Greek-yogurt-lime drizzle, perfect for weeknight dinners or meal prep.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Serving Size 4 servings

Ingredients

Main Ingredients

  • 1 lb lean ground turkey (93% lean) Sub: 90–95% ground chicken or lean ground beef.
  • 1 tbsp olive oil or avocado oil Helps brown turkey and carry flavor.
  • 1 small yellow onion, finely chopped Adds aromatics.
  • 2 cloves garlic, minced Fresh garlic beats powder here.
  • 2 tbsp taco seasoning Homemade or clean store-bought to control salt.
  • ½ cup water To loosen the seasoning and keep meat moist.
  • 1½ cups cooked white or brown rice Brown adds fiber; white makes it softer and faster to reheat.
  • ¾ cup canned black beans, rinsed and drained Extra protein and fiber.
  • ½ cup corn kernels Fresh, frozen (thawed), or canned all work.
  • 2 cups shredded lettuce Romaine or iceberg for crunch.
  • 1 cup cherry tomatoes, chopped Juicy brightness.
  • ½ cup plain nonfat Greek yogurt Tangy, high-protein sauce base.
  • 1 tbsp fresh lime juice Essential for brightness.
  • 2 tbsp chopped fresh cilantro Optional if you dislike cilantro; swap parsley.
  • Salt and black pepper, to taste

Instructions

Preparation

  • Heat the oil in a large skillet over medium-high heat. Add the chopped onion and sauté until soft, about 3–4 minutes.
  • Stir in the minced garlic and cook for 30 seconds until fragrant.
  • Add the ground turkey. Break it up with a spatula and cook until mostly browned, about 6–8 minutes. Drain any excess fat if necessary.
  • Sprinkle the taco seasoning over the turkey, pour in ½ cup water, stir, and reduce heat to medium-low. Simmer for 3–4 minutes until the seasoning forms a saucy coating on the meat. Adjust salt and pepper to taste.
  • While the meat cooks, warm the rice if needed. In a small saucepan or microwave, heat the cooked rice to serving temperature.
  • Mix the rinsed black beans and corn with the warm rice, or keep them chilled for a contrast in textures. Season lightly with salt.
  • Make the dressing by whisking together Greek yogurt, lime juice, cilantro, a pinch of salt, and black pepper. Add a splash of water if a thinner drizzle is preferred.
  • Shred lettuce, chop cherry tomatoes, and any extras you like (sliced avocado, pickled onions).

Assembly

  • Layer rice and beans in bowls, top with seasoned turkey, then lettuce and tomatoes.
  • Drizzle with yogurt-lime sauce and garnish with extra cilantro and a lime wedge.

Notes

Refrigerate leftovers within 2 hours in an airtight container. Use within 3–4 days. Keep the yogurt sauce separate when storing to avoid sogginess. Freeze cooked turkey for up to 3 months.