Go Back

Low Calorie Meal Prep Turkey Taco Bowls For Weight Loss – Simple, Flavorful, and Filling

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 lb (450 g) lean ground turkey (93% or 99% lean)
  • 1 tbsp olive oil (or avocado oil)
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper, diced (any color)
  • 1 medium zucchini, diced
  • 1 cup cooked brown rice or quinoa (about 1/3 cup dry)
  • 1 cup canned black beans, drained and rinsed
  • 1 cup corn kernels (fresh, frozen, or canned, drained)
  • 1 cup salsa (no-sugar-added if possible)
  • 2 tbsp tomato paste
  • 1/2 cup low-sodium chicken broth or water
  • 2–3 tbsp taco seasoning (store-bought or homemade)
  • 1 lime, cut into wedges
  • Fresh cilantro, chopped (optional)
  • Salt and pepper, to taste
  • Optional toppings: Greek yogurt, diced avocado, shredded lettuce, pickled jalapeños, extra salsa

Method
 

  1. Cook the base grain: Prepare the brown rice or quinoa according to package instructions. Fluff and set aside.
  2. Sauté aromatics: Heat the oil in a large skillet over medium heat. Add onion and bell pepper and cook 3–4 minutes until slightly softened. Add garlic and cook 30 seconds more.
  3. Brown the turkey: Add ground turkey to the skillet. Season lightly with salt and pepper. Cook, breaking it up with a spoon, until no longer pink, about 5–7 minutes.
  4. Add veggies and seasoning: Stir in zucchini, taco seasoning, tomato paste, and a splash of broth. Cook 3–4 minutes, letting the spices bloom.
  5. Stir in beans, corn, and salsa: Add black beans, corn, salsa, and the rest of the broth. Simmer 5 minutes until everything is hot and slightly thickened. Adjust salt to taste.
  6. Assemble the bowls: Divide rice or quinoa into 4 meal prep containers. Spoon the turkey mixture over the grains. Squeeze lime over each portion and sprinkle with cilantro.
  7. Cool and store: Let the bowls cool uncovered for 15–20 minutes, then seal and refrigerate.
  8. Serve: Reheat and top with a dollop of Greek yogurt, chopped avocado, extra salsa, or shredded lettuce if you like.