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Easy Turkey Taco Lunchbox Bowls with Lime Crema

Easy Turkey Taco Lunchbox Bowls with Lime Crema - featured image
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Quick and easy turkey taco bowls with a tangy lime crema, perfect for meal prep and lunchboxes. Ready in under 30 minutes with simple ingredients.

Ingredients

Scale
  • 1 lb (450g) ground turkey (93% lean)
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • Salt and pepper to taste
  • 2 tablespoons tomato paste
  • ¼ cup (60ml) chicken broth
  • ½ cup (120g) Greek yogurt (full fat or 2%)
  • 2 tablespoons fresh lime juice
  • 1 teaspoon lime zest
  • ¼ teaspoon salt
  • ¼ teaspoon garlic powder
  • 2 cups (400g) cooked rice (white, brown, or cauliflower)
  • 1 can black beans, drained and rinsed
  • 1 cup (150g) corn (frozen, canned, or fresh)
  • 1 cup cherry tomatoes, halved
  • 1 large avocado, sliced
  • ¼ cup fresh cilantro, chopped
  • Lime wedges for serving

Instructions

  1. Make the lime crema: In a small bowl, whisk together Greek yogurt, fresh lime juice, lime zest, salt, and garlic powder. Cover and refrigerate.
  2. Cook the turkey: Heat olive oil in a large skillet over medium-high heat. Add diced onion and cook for 3 minutes until soft. Add minced garlic and cook for 30 seconds. Add ground turkey, breaking it up, and cook for 5-7 minutes until browned and cooked through.
  3. Season the meat: Reduce heat to medium-low. Add chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir and cook for 1 minute. Add tomato paste and stir until evenly distributed. Pour in chicken broth, scrape up browned bits, and simmer for 2-3 minutes until sauce thickens.
  4. Prepare bowl components: While turkey cooks, thaw corn if frozen, rinse black beans, halve cherry tomatoes, slice avocado, and chop cilantro.
  5. Assemble the bowls: Divide cooked rice among meal prep containers (about ½ cup each). Top with turkey taco meat, black beans, corn, and cherry tomatoes. Arrange avocado slices on the side. Drizzle with lime crema or pack separately. Garnish with cilantro and a lime wedge.
  6. Cool and store: Let bowls cool completely before sealing lids. Refrigerate for up to 4 days.

Notes

For best results, store lime crema separately and add just before eating. Bowls taste even better the next day. To prevent avocado browning, toss with extra lime juice. For a vegetarian version, swap turkey for two cans of black beans or crumbled tofu.

Nutrition

Keywords: turkey taco bowls, lunchbox meals, meal prep, healthy lunch, lime crema, ground turkey, easy dinner

Find it online: https://spoonmira.com/easy-turkey-taco-lunchbox-bowls-with-lime-crema/