Healthy Taco Bowl Meal Prep

Ingredients

• 1 cup White Rice (rinsed until water runs clear)
• 1 cup Black Beans (canned, drained and rinsed)
• 1 piece Red Bell Pepper (seeded and sliced)
• 1 piece Yellow Bell Pepper (seeded and sliced)
• 1 medium Red Onion (peeled and diced)
• 0.25 cup Fresh Cilantro (chopped)
• 1 piece Lime (juiced)
• 1 pound Ground Turkey (lean ground turkey)
• 1 tablespoon Olive Oil (for browning meat)
• 2 tablespoons Taco Seasoning Blend (store‑bought or homemade (cumin, chili powder, garlic powder, paprika, salt, pepper))
• 0.5 teaspoon Salt (to taste)
• 0.25 teaspoon Black Pepper (freshly ground)

Instructions

1. Rinse the Rice

   Place the rice in a fine‑mesh sieve and rinse under cold running water until the water runs clear.

   Time: PT2M

2. Cook the Rice

   Combine the rinsed rice with 2 cups of water in the pot, bring to a boil, then reduce to low heat, cover, and simmer for 15 minutes until water is absorbed.

   Time: PT15M

   Temperature: Medium heat

3. Heat the Black Beans

   In a small saucepan, add the black beans, 1/4 cup water, and 1 tablespoon of the taco seasoning blend. Warm over medium heat for 5 minutes, stirring occasionally.

   Time: PT5M

   Temperature: Medium heat

4. Prep the Vegetables

   Slice the red and yellow bell peppers into thin strips and dice the red onion. Set aside in a bowl.

   Time: PT5M

5. Air Fry Peppers and Onion

   Toss the sliced peppers and onion with a drizzle of olive oil and 1 tablespoon of taco seasoning. Place in the air fryer basket and cook at 400°F for 10 minutes, shaking halfway through.

   Time: PT10M

   Temperature: 400°F

6. Brown the Ground Turkey

   Heat 1 tablespoon olive oil in a non‑stick skillet over medium‑high heat. Add the ground turkey, breaking it up with a spatula, and sprinkle the remaining 1 tablespoon taco seasoning. Cook for 8 minutes, stirring until fully browned and no longer pink.

   Time: PT8M

   Temperature: Medium‑high heat

7. Season the Rice

   Transfer the cooked rice to a mixing bowl. Add the lime juice, chopped cilantro, a pinch of salt, and gently fold to combine.

   Time: PT2M

8. Assemble the Taco Bowls

   Divide the cilantro‑lime rice among four meal‑prep containers. Top each with equal portions of black beans, seasoned turkey, and air‑fried peppers and onions. Garnish with extra cilantro if desired.

   Time: PT5M

9. Cool and Store

   Allow the bowls to cool to room temperature (no more than 2 hours), then seal with airtight lids and refrigerate.

   Time: PT2M

Nutrition Facts

Calories

420

Protein

30g

Carbohydrates

45g

Fat

12g

Fiber

8g