Turkey Taco Lunch Bowl

To make the rice, combine the uncooked brown rice with low sodium chicken broth in a deep pot. Bring this to a rolling boil over high heat, then reduce the heat to low and cook, covered, for an additional 20–25 minutes, until all the liquid is absorbed.

To make the taco meat, heat the olive oil over medium-high heat in a large skillet and add diced yellow onion and garlic. Cook until onion starts to sweat and become tender, about 4–6 minutes. Add ground turkey breast and break into smaller crumbles.

Season the meat with tomato paste, ground cumin, sea salt, black pepper, chili powder, and dried oregano and then stir to mix well. Cook until meat is well-browned and cooked through, about 6–8 minutes.

To assemble the turkey taco bowl, start with the cooked rice, then the seasoned turkey mixture, followed by the rinsed and drained black beans, cilantro, sliced black olives, sliced grape tomatoes, avocado, and then top it off with a little shredded cheddar cheese and a dollop of plain Greek yogurt.

Notes:
1. If you’re prepping this bowl ahead of time, it works great stacked up in a Mason jar, starting with the beans and meat at the bottom and then the greens and cheese at the top. Wait until you’re ready to enjoy to add the Greek yogurt and avocado for the freshest flavors.
2. Sign up for our 7 day spring into health lunch challenge so you can get in on all this tasty, healthy lunch goodness that’s going on right now!