These Turkey Taco Bowls use lean protein, veggies, and all your favorite toppings for a healthy delicious meal throughout the week. They can easily be made “paleo”, “dairy free”, gluten-free”, and/or “Whole 30 Approved”
Wahoo it’s Wednesday! I feel like I haven’t been here for a few days. Mostly because the weekend didn’t have much to highlight, besides yummy food which I’ll share here today for What I Ate Wednesday along with what I meal prepped over the weekend.
We usually enjoy at least one meal out on the weekends and I also have Tom home to help with cooking dinner, which gives me more time to focus on meal prep. This past weekends foodie highlights were on Instagram, they include a lunch date to Spoons Korean BBQ for some Bibimpap with Bulgogi. So much happening in this amazing bowl and I love it! We also had smoked pulled pork Tom cooked all day, SO good, even though it takes almost 12 hours. And I handled the sides, my Greek Yogurt Apple Broccoli Slaw, roasted potatoes, and brussles. YUM! And of course some dessert. We loved these Peanut Butter Chocolate Chip Oatmeal Cookies, I was in a cookie choma by the end of the weekend.
Now to the meal prep. It usually takes me about two hours on Sunday to get our weekly staples made and organized. And sometimes I finish lunch prepping by making something for dinner on Monday we can use as leftovers.
The items that are made every week are usually protein bars or energy bites, hard boiled eggs, baked oatmeal, something for lunches, and roasted potatoes/veggies I use to pair with a lean protein for dinner throughout the week. These Turkey Taco Bowls are one of my favorites to make for lunches. Everything can easily be made in one pan and you can easily customize the toppings and serve with a grain or keep it low carb with a lettuce wrap or salad. So many options!
I start with chopping the veggies. Of course use your favorite, I like onion, green and red peppers, and jalapeno. Then you’ll sauté the veggies for a few mintures before adding the lean protein. I used a mix of lean and extra lean ground turkey becauce I doubled the recipe for both Tom and myself to have enough lunches. Feel free to use ground chicken or lean grass-fed beef as well.
For the taco seasoning I make my own since I easily have all the spices handy, plus the packet seasonings are filled with sodium and artificial flavors and preservatives, yuck. Eat Real Food People! Then I add some diced tomatoes and let all the flavors cook together. You could always also add some black beans, corn, zucchini, etc for extra nutrients.
I use these containers to organize my meal prep. Tom had some cilantro lime rice or tortillas with his. I made lettuce wraps with mine, and also used a Siete Almound Flour tortilla one day.
Then the endless amount of toppings you could add! I reccommend any combination of sliced avocado, cilantro, lime juice, lettuce, hot sauce, salsa, tomatoes, or queso fresco cheese. While I don’t always eat this way, but I wanted to keep my bowls “dairy-free” so after photos I added nutritional yeast for a littly cheesy flavor.
In under 30 minutes I easily had several lunches prepped and ready to go for a healthy work week.
- 1 pound lean ground meat such as turkey, beef, or chicken
- 1 red pepper, chopped
- ½ white onion, chopped
- 1 jalapeno, chopped (remove the seeds for less heat)
- 1 can diced tomatoes
- Other optional add ins: corn, black beans, or chopped zucchini
- For the Taco Seasoning: 1 tablespoon chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon dried oregano
- ½ teaspoon paprika
- 1½ teaspoons cumin
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- Your Favorite Taco Bowl toppings and rice, wraps, or lettuce for serving
- In a large skillet over meadium heat add the chopped red pepper, onion, and jalapeno. Cook for 3 minutes then add in the lean ground meat and cook until meat is browned and cooked through.
- Add the diced tomatoes and taco seasoning and stir to combine. Simmer uncovered for 5 minutes.
- Remove from heat and serve with rice, wraps, or lettuce.
- Optional but highly suggested toppings include: sliced avocado, cilantro, fresh lime juice, salsa, fresh tomato, cheese, or nutritional yeast.
If you like this recipe you might also enjoy:
Turkey Taco Sloppy Joes
Spaghetti Squash Turkey Taco Bake
Spicy Jalapeno Margarittas
For healthy lunches all week long try these Turkey Taco Meal Prep Bowls by @sweetandstrong_Click To Tweet
Linking up with Jenn and Laura for What I Ate Wednesday and Esther, Annmarie, Farrah, and Jess for Foodie Fridays. You can find other tasty healthy recipes here.
What do you meal prep each week?
What toppings would you add to these Turkey Taco Bowls?
How do you stay healthy during the work week?