Work lunches. They’re a legit struggle for me, you guys. I end up going out way too often, eating things that aren’t very good for me. Not to mention expensive. So I’ve been on a mission to find some healthy lunch meal prep ideas. These turkey taco bowls were a winner.
Meal prep is kind of all the rage right now, and for good reason. You spend a little time assembling pre-portioned meals on a Sunday, and you’ve got your lunches or dinners all ready to go for the week ahead. I personally like to do this to make lunches for the week. It’s so easy to grab one of these out of the fridge on the way out the door, and just heat it up in the microwave at work.
These turkey taco bowls are lightened up with ground turkey, instead of ground beef. And with the addition of high-fiber grains like brown rice and black beans, they’ll keep you full all the way up until dinnertime.
How to make these turkey taco bowls for healthy lunch meal prep
For my meal prep containers, I used four 4-cup Pyrex bowls with lids. These are the containers I use. (note: that’s an affiliate link.) They’re super handy because you can take them right from the fridge to the microwave. Fewer dishes to wash are always a good thing, as far as I’m concerned.
To make these taco bowls, cook the ground turkey using the instructions on the taco seasoning packet. Then just divide the turkey, cooked rice, black beans and cheese evenly between four of your containers. Put lids on them and store them in the fridge for up to four days.
One note about the black beans: You can use canned, of course. Or, if you’re so inclined, make these Instant Pot black beans as an even healthier alternative.
When you’re ready to eat your turkey taco bowls, just reheat them in the microwave until they’re warmed through. I like to top mine with a little salsa. You could also add a little chopped red onion, cilantro or sliced avocado. Like so many things related to cooking, you do you.
Cook once on a Sunday and have a whole week of healthy lunches or dinners at the ready.
- 1 lb ground turkey
- 1 packet taco seasoning
- 15 oz canned black beans, drained (or 1.5 cups of cooked dried beans)
- 2 cups cooked brown rice
- 1.5 cups shredded cheddar cheese
- salsa (optional, for topping)
In a nonstick skillet, cook the ground turkey until no longer pink. Add the taco seasoning and the instructions on the packet to prepare the taco meat.
Divide the cooked taco meat between four microwave-safe containers with lids. Also divide the black beans and cooked rice between the four containers. Sprinkle cheese on top of each container, dividing evenly between the four containers.
Seal each container with the lid and store in the refrigerator for up to four days. When ready to serve, reheat in the microwave until warmed through and top with salsa or other toppings if desired.
These turkey taco bowls will keep in the refrigerator for up to 4 days.