I make a healthy turkey taco bowl with seasoned ground turkey, fresh veggies, and one unexpected ingredient that makes it a standout among healthy dinners with ground turkey.

Jump to Recipe

Whenever I’m craving something easy but not boring I turn to my Healthy Turkey Taco Bowl. I build it around seasoned ground turkey and creamy avocado, then let whatever toppings I have do the talking, so each bowl feels a little different.

I call it my Taco Power Bowl because it gives you protein and flavor without feeling heavy. It’s the kind of meal that looks simple but somehow tastes like you put in more effort, and I always sneak a bite while I’m assembling it, whoops.

If you like clean eating but still want real taco vibes this might be your new go to.

Ingredients

Print Recipe (No Advertisments)

Ground turkey: lean protein, keeps calories down, great for muscle building.
Black beans: high fiber and protein help digestion and steady energy.
Brown rice: whole grain carbs, more fiber then white rice, filling.
Cauliflower rice: low carb option, light texture adds veggies sneaky.
Avocado: healthy fats and potassium, creamy, makes bowl feel indulgent.
greek yogurt: protein rich, tangy, swaps for sour cream to cut calories.
Salsa: bright tomato acidity and spices, adds flavor without many calories.
Romaine greens: crunchy low calorie, adds vitamins and refreshing bite.
Lime: citrus zings, lifts flavors, adds vitamin C.

Ingredient Quantities

1 pound ground turkey, about 90 to 93% lean

1 tablespoon olive oil

1 medium yellow onion, diced

1 red or green bell pepper, diced

2 cloves garlic, minced or more if you like

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon paprika

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

1/4 teaspoon dried oregano

1/2 teaspoon kosher salt, plus more to taste

1/4 teaspoon black pepper

1 can 15 ounce black beans, drained and rinsed

1 cup frozen or canned corn, drained

2 cups cooked brown rice or 2 cups cauliflower rice for a low carb option

4 cups chopped romaine or mixed greens

1 cup cherry tomatoes halved or 1 large tomato diced

1 to 2 avocados, sliced

1/2 cup plain Greek yogurt or sour cream

1/2 cup salsa, mild to hot

1/4 cup chopped fresh cilantro

1 lime, cut into wedges

1/2 cup shredded cheddar or Mexican blend cheese, optional

2 green onions, sliced, optional

1 jalapeno, thinly sliced, optional

How to Make this

Print Recipe (No Advertisments)

1. If you don’t already have 2 cups cooked brown rice, cook it now according to package directions, or heat 2 cups cauliflower rice for a low carb option; set aside and keep warm.

2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 diced medium yellow onion and 1 diced bell pepper, cook about 4 to 5 minutes until soft and starting to brown, then add 2 minced garlic cloves and cook 30 to 45 seconds more.

3. Push the veggies to the side, add 1 pound ground turkey to the pan and break it up with a spatula. Sprinkle on 1 teaspoon chili powder, 1 teaspoon ground cumin, 1 teaspoon paprika, 1/2 teaspoon onion powder, 1/4 teaspoon garlic powder, 1/4 teaspoon dried oregano, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Let the turkey brown without stirring too much so it gets color, about 6 to 8 minutes.

4. Stir everything together and cook another minute so the spices bloom. If the pan looks dry, add a splash of water or chicken broth to loosen things up.

5. Stir in 1 can (15 oz) drained and rinsed black beans and 1 cup drained corn, cook 2 to 3 minutes until heated through. Taste and adjust salt and pepper if needed.

6. Build bowls: divide 4 cups chopped romaine or mixed greens and the cooked rice or cauliflower rice between bowls.

7. Spoon the turkey, bean and corn mixture over the rice and greens. Add 1 cup halved cherry tomatoes or 1 diced large tomato, and 1 to 2 sliced avocados (or mash them with a squeeze of lime and a pinch of salt to keep them from browning).

8. Top with 1/2 cup plain Greek yogurt or sour cream and 1/2 cup salsa, sprinkle 1/2 cup shredded cheddar or Mexican blend cheese if using, then add 1/4 cup chopped fresh cilantro, sliced green onions and thinly sliced jalapeno to taste.

9. Finish with lime wedges to squeeze over each bowl, serve warm. Leftovers keep well refrigerated for 3 to 4 days, just reheat the turkey mixture and add fresh avocado before serving.

Equipment Needed

1. Large skillet or sauté pan (12 inch recommended)
2. Wooden spoon or heatproof spatula
3. Chef’s knife
4. Cutting board
5. Measuring spoons and measuring cups
6. Small saucepan or rice cooker for the brown rice
7. Can opener and a colander or fine mesh strainer (for beans and corn)
8. 4 serving bowls and a serving spoon

FAQ

Can I make this ahead and store it? Yes. Cooked turkey, rice or cauliflower rice, beans and corn keep well for 3 to 4 days in airtight containers in the fridge. Store the greens, avocado and salsa separately so they stay fresh. To freeze, put the cooled turkey mixture in freezer bags for up to 2 to 3 months, thaw overnight in the fridge before reheating.

How do I stop the turkey from drying out? Use 90 to 93% lean turkey, brown it in a hot skillet with the olive oil so it gets some color, then add a splash of water or low sodium chicken broth and simmer a minute so it stays juicy. Dont overcook, and stirring in the beans and corn at the end adds moisture too.

Want a low carb or vegetarian option? For low carb swap the brown rice for cauliflower rice. For vegetarian swap the turkey for crumbled tempeh, cooked lentils, or extra black beans; boost the spices and a little soy sauce or tomato paste for extra umami.

How can I make it dairy free or lighter? Use plain dairy free yogurt or skip the Greek yogurt/sour cream and add extra salsa or guacamole. You can leave out the cheese entirely or use a plant based shredded cheese if you want that melty feel.

How do I adjust the spice level? Keep it mild by omitting the jalapeno and using mild salsa. For more heat add diced jalapeno with seeds, a pinch of cayenne, or a few dashes of your favorite hot sauce. Taste as you go, spices can always be added but cant be taken away.

Any quick serving or meal prep tips? Layer bowls assembly style: rice first, then turkey, beans, corn, greens, tomatoes, avocado, yogurt and salsa on top. For meal prep pack everything in compartments or separate containers so you can heat the base and add fresh toppings later. Squeeze lime right before eating, it brightens everything.

Healthy Turkey Taco Bowl Recipe Substitutions and Variations

Ground turkey: try ground chicken for a similar lean option, or plant based crumbles if you want vegetarian, or lean ground beef if you like more flavor.
Brown rice: swap with cooked quinoa for extra protein, use cauliflower rice for a low carb bowl, or try farro for a chewier grain.
Black beans: pinto or kidney beans work great, chickpeas give a nice bite, or skip them and add extra corn and tomatoes.
Plain Greek yogurt: replace with sour cream for classic creaminess, mashed avocado for a richer, dairy free option, or plain dairy free yogurt if you need vegan.

Pro Tips

1) Brown the turkey for real flavor. Get the pan hot and dont crowd it, let the meat sit a bit so it gets color instead of steaming. If it releases a lot of liquid scrape it away or turn the heat up and let it evaporate, color = flavor.

2) Bloom your spices in the oil before you mix everything. Toss them in for 20 to 30 seconds until they smell nutty, then stir the meat back in. If the pan looks dry, add a splash of water or broth and scrape up the browned bits for way better taste.

3) Keep the avocado bright and creamy. Mash it with lime juice and a pinch of salt if you want it spreadable, or leave halves with the pit in and wrap tight so they dont go brown. Add the avocado only right before eating if youre packing lunches.

4) Make it meal prep friendly: store the turkey mix, rice and greens separately so nothing gets soggy. Reheat the turkey covered with a little water or broth to keep it moist, then add fresh tomatoes, cilantro and avocado after reheating.

Healthy Turkey Taco Bowl Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I make a healthy turkey taco bowl with seasoned ground turkey, fresh veggies, and one unexpected ingredient that makes it a standout among healthy dinners with ground turkey.

Servings

servings

Calories

667

kcal

Equipment: 1. Large skillet or sauté pan (12 inch recommended)
2. Wooden spoon or heatproof spatula
3. Chef’s knife
4. Cutting board
5. Measuring spoons and measuring cups
6. Small saucepan or rice cooker for the brown rice
7. Can opener and a colander or fine mesh strainer (for beans and corn)
8. 4 serving bowls and a serving spoon

Ingredients

1 pound ground turkey, about 90 to 93% lean
1 tablespoon olive oil
1 medium yellow onion, diced
1 red or green bell pepper, diced
2 cloves garlic, minced or more if you like
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
1 can 15 ounce black beans, drained and rinsed
1 cup frozen or canned corn, drained
2 cups cooked brown rice or 2 cups cauliflower rice for a low carb option
4 cups chopped romaine or mixed greens
1 cup cherry tomatoes halved or 1 large tomato diced
1 to 2 avocados, sliced
1/2 cup plain Greek yogurt or sour cream
1/2 cup salsa, mild to hot
1/4 cup chopped fresh cilantro
1 lime, cut into wedges
1/2 cup shredded cheddar or Mexican blend cheese, optional
2 green onions, sliced, optional
1 jalapeno, thinly sliced, optional

Directions

If you don't already have 2 cups cooked brown rice, cook it now according to package directions, or heat 2 cups cauliflower rice for a low carb option; set aside and keep warm.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 diced medium yellow onion and 1 diced bell pepper, cook about 4 to 5 minutes until soft and starting to brown, then add 2 minced garlic cloves and cook 30 to 45 seconds more.
Push the veggies to the side, add 1 pound ground turkey to the pan and break it up with a spatula. Sprinkle on 1 teaspoon chili powder, 1 teaspoon ground cumin, 1 teaspoon paprika, 1/2 teaspoon onion powder, 1/4 teaspoon garlic powder, 1/4 teaspoon dried oregano, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Let the turkey brown without stirring too much so it gets color, about 6 to 8 minutes.
Stir everything together and cook another minute so the spices bloom. If the pan looks dry, add a splash of water or chicken broth to loosen things up.
Stir in 1 can (15 oz) drained and rinsed black beans and 1 cup drained corn, cook 2 to 3 minutes until heated through. Taste and adjust salt and pepper if needed.
Build bowls: divide 4 cups chopped romaine or mixed greens and the cooked rice or cauliflower rice between bowls.
Spoon the turkey, bean and corn mixture over the rice and greens. Add 1 cup halved cherry tomatoes or 1 diced large tomato, and 1 to 2 sliced avocados (or mash them with a squeeze of lime and a pinch of salt to keep them from browning).
Top with 1/2 cup plain Greek yogurt or sour cream and 1/2 cup salsa, sprinkle 1/2 cup shredded cheddar or Mexican blend cheese if using, then add 1/4 cup chopped fresh cilantro, sliced green onions and thinly sliced jalapeno to taste.
Finish with lime wedges to squeeze over each bowl, serve warm. Leftovers keep well refrigerated for 3 to 4 days, just reheat the turkey mixture and add fresh avocado before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.