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High Protein Taco Bowl

A quick and nutritious taco bowl featuring ground turkey, rice, black beans, and a tangy Greek yogurt lime sauce, perfect for weeknight dinners or meal prep.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serving Size 4 servings

Ingredients

For the Taco Filling

  • 1 lb lean ground turkey (93% lean) 90–95% is fine.
  • 1 tbsp olive oil or avocado oil for sautéing.
  • 1 small yellow onion, finely chopped adds sweetness and depth.
  • 2 cloves garlic, minced aromatic backbone.
  • 2 tbsp taco seasoning homemade or clean store-bought.
  • ½ cup water helps the seasoning coat the meat.

For the Base

  • 1½ cups cooked white or brown rice use brown for more fiber.
  • ¾ cup canned black beans, rinsed and drained adds protein and fiber.
  • ½ cup corn kernels fresh, frozen (thawed), or canned.

For Toppings

  • 2 cups shredded lettuce romaine or iceberg for crunch.
  • 1 cup cherry tomatoes, chopped or diced plum tomatoes.
  • ½ cup plain nonfat Greek yogurt thicker and higher in protein.
  • 1 tbsp fresh lime juice brightens the sauce.
  • 2 tbsp chopped fresh cilantro optional for serving.
  • Salt and black pepper, to taste

Instructions

Preparation

  • Heat a large skillet over medium heat and add 1 tbsp oil.
  • Add the finely chopped onion and sauté 3–4 minutes until translucent.
  • Stir in minced garlic and cook 30 seconds until fragrant.

Cooking

  • Crumble in the ground turkey and cook, stirring, until no pink remains, about 6–8 minutes.
  • Sprinkle 2 tbsp taco seasoning over the turkey, pour in ½ cup water, stir, and simmer 3–4 minutes until the sauce reduces slightly and coats the meat.
  • Season with salt and pepper to taste.
  • Heat 1½ cups cooked rice if needed and mix in ¾ cup rinsed black beans and ½ cup corn.

Assembly

  • Chop lettuce and tomatoes and set aside.
  • Whisk ½ cup plain nonfat Greek yogurt with 1 tbsp fresh lime juice and a pinch of salt to make the sauce.
  • Assemble bowls with a base of rice/beans/corn, topped with seasoned turkey, shredded lettuce, tomatoes, a dollop or drizzle of lime-yogurt, and finish with cilantro.
  • Serve immediately.

Notes

Store leftovers in airtight containers for up to 3–4 days. For freezing, pack cooked turkey and rice in a freezer-safe container for up to 3 months.