Turkey Taco Bowl Recipe

This Turkey Taco Bowl Recipe is a well-balanced, easy lunch or dinner that's perfect for meal prep! These bowls are good for picky eaters too; you can set up a "taco bowl bar" so everyone can add their favorite toppings.

Course Main Course, Salad

Cuisine Tex-Mex

Keyword Taco Bowl, Taco Bowl Recipe, Taco Rice Bowl, Turkey Taco Bowl

Prep Time 25

Cook Time 15

Servings servings

Calories 494kcal

Author Faith Gorsky

Ingredients

Rice:

1 cup white rice
2 tablespoons clarified butter ghee, or an oil with a high smoke point like avocado oil
1/2 teaspoon salt
1 3/4 cups boiling water

Turkey Taco Meat:

2 tablespoons olive oil
1 pound ground turkey or beef
1 medium onion diced
4 large cloves garlic crushed
1 teaspoon taco spice mix see Note
1 teaspoon ground cumin
1/2 teaspoon salt
2 tablespoons tomato paste
1 teaspoon apple cider vinegar

Creamy Tex-Mex Dressing:

1/4 cup mayo
1/4 cup heavy cream
1 tablespoon salsa
1 tablespoon minced fresh cilantro
1/4 teaspoon taco spice mix see Note
1/4 teaspoon onion powder
1/8 teaspoon garlic powder

Salad:

8 cups mixed baby greens
1 cup cherry tomatoes halved
1 small red onion thinly sliced
4 ounces cheddar shredded or cubed (or your cheese of choice)

Optional Topping Ideas:

Salsa
Guacamole
Chopped olives
Fresh chopped cilantro

US Customary - Metric

Instructions

For the Rice:

Put the rice in a fine mesh sieve and rinse it under cool running water for about 30 seconds; drain well.
Add the ghee to a 3-quart saucepan over medium-high heat. Once hot, add the rice and cook until it starts to smell nutty, about 2 to 3 minutes, stirring constantly.
Add the salt and boiling water. Cover the saucepan, turn the heat down to low, and cook until the liquid is absorbed, about 10 minutes (don’t open the pot during this time).
After cooking, let the rice sit covered in the saucepan for 10 minutes before fluffing with a fork.

For the Turkey Taco Meat:

While the rice cooks, make the taco meat.
Add the oil, turkey, and onion to a medium-large skillet over medium-high heat. Cook until the meat is browned, about 5 to 8 minutes, stirring occasionally.
Add the garlic, taco spice mix, cumin, salt, and tomato paste and cook 2 to 3 minutes more, stirring constantly.
Turn off the heat and stir in the vinegar.

For the Creamy Tex-Mex Dressing:

Whisk together all ingredients and refrigerate until using.

To Make the Taco Bowls:

Divide the baby greens between 4 bowls. Top each with rice, taco meat, tomatoes, onion, and cheddar.
Serve along with the dressing to spoon on top.

Notes

Nutritional Information: Information for this recipe was calculated without the optional topping ideas.
Taco Spice Mix: You can use store-bought or make your own blend (my blend has ancho chili powder, chipotle chili powder, cumin, oregano, onion powder, garlic powder, and black pepper).

Nutrition