High Protein Turkey Taco Bowl

Ingredients

• 1.25 lbs lean ground turkey (93% lean)
• 1 tbsp olive oil
• 1/2 yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup tomato sauce
• 1/4 cup low-sodium chicken broth
• 2.5 cups cooked long-grain white rice
• 1/3 cup chopped fresh cilantro
• Juice of 2 limes, divided
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup corn kernels
• 1 cup pico de gallo
• 1 avocado, sliced
• 1 cup shredded romaine lettuce
• 1/2 cup shredded reduced-fat Mexican cheese
• 1/2 cup plain nonfat Greek yogurt

Instructions

1. 1

   Heat the olive oil in a large skillet over medium-high. Add the diced onion and cook 3 minutes until softened.

2. 2

   Add the ground turkey and break into small pieces with a wooden spoon. Cook 5–6 minutes until no pink remains and the meat begins to brown on the bottom.

3. 3

   Stir in the garlic, chili powder, cumin, paprika, oregano, salt, and pepper. Cook 30 seconds until the spices smell toasted and fragrant.

4. 4

   Pour in the tomato sauce and chicken broth. Simmer 3–4 minutes until the liquid reduces into a glossy taco-meat sauce that coats every crumble.

5. 5

   Stir the cilantro and juice of 1 lime into the warm rice — this cilantro lime rice is the bowl's foundation.

6. 6

   Build each bowl: 1/2 cup cilantro lime rice, a scoop of seasoned turkey, black beans, corn, pico de gallo, shredded lettuce, avocado, cheese, and a dollop of Greek yogurt.

7. 7

   Finish with a squeeze of fresh lime over the top. Serve immediately or pack into meal-prep containers (skip the avocado until the day you eat it).