Lunch · Easy
Turkey Taco Bowl
Turkey Taco Bowl is a practical, fitness-friendly adaptation of a widely recognised dish, built around Lean Ground Turkey, raw, Brown Rice, cooked, Black Beans, cooked drained, Corn. The recipe uses separate component cooking and fresh bowl assembly rather than a generic cooking template, with measured ingredients and portions designed to keep the result reproducible.
- Protein
- 41g
- Energy
- 608 kcal
- Carbs
- 68g
- Fat
- 20g
- Time
- 33 min
- Serves
- 4
What you need
Ingredients
Measured for 4 servings.
- 600 gLean Ground Turkey, raw
- 520 gBrown Rice, cooked
- 300 gBlack Beans, cooked drained
- 180 gCorn
- 180 gSalsa
- 140 gAvocado
- 16 gTaco Seasoning
Make it
Method
Weigh and prepare all ingredients for Turkey Taco Bowl: 600 g Lean Ground Turkey, raw, 520 g Brown Rice, cooked, 300 g Black Beans, cooked drained, 180 g Corn, 180 g Salsa, 140 g Avocado, 16 g Taco Seasoning. Wash produce and cut or grate it as the recipe requires. Drain and rinse any canned pulses under cold water. Keep raw animal products separate from ready-to-eat ingredients, and wash used bowls and knives promptly.
Heat the oven to 200°C. Lightly oil an ovenproof dish and arrange Lean Ground Turkey, raw with the remaining ingredients in an even layer.
Bake on the middle rack for about 18 minutes. The centre should be hot and the top lightly coloured; rest filled dishes for 5 minutes before cutting.
Check chicken or turkey at its thickest point with a clean thermometer; it must reach at least 74°C internally before serving.
Divide Turkey Taco Bowl into 4 equal portions. Add fresh herbs, cheese or delicate greens only at the end and serve straight away.
Per serving
Nutrition snapshot
- Protein
- 41g
- Carbs
- 68g
- Fat
- 20g
- Energy
- 608 kcal
