Turkey Taco Bowl

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

1. 01

   Drain and rinse the measured 300 g cooked black beans, dice the 140 g avocado and keep the salsa chilled. The listed 520 g brown rice is already cooked; do not measure this as dry rice.

2. 02

   Heat a nonstick skillet over medium-high heat. Add 600 g lean ground turkey and break it into small pieces. Cook for about 8–10 minutes, stirring, until no raw patches remain. Stir in the measured 16 g taco seasoning and cook for another minute; check the thickest clump reaches 74°C.

3. 03

   Warm the 520 g cooked rice, beans and 180 g corn separately until steaming hot; combine with the cooked turkey. If the pan is dry, use a small splash of water rather than unlisted oil.

4. 04

   Divide the warm mixture into four bowls. Add the measured 180 g salsa and diced avocado only after cooking, distributing both evenly. Refrigerate leftovers promptly and keep avocado separate until serving.