I don’t know about you, but I love Mexican food. It’s not only warm and comforting, but it’s also easy to make recipes like this Skinny Taco Bowl tasty and healthy. It has everything you need to satisfy your belly and your taste buds! Fiber-rich black beans are soft and chewy, and seasoned ground turkey packs a punch of protein along with its savory flavor. The corn is sweet while the tomatoes are juicy, and they come together to provide a ton of vitamins and minerals your body needs to stay healthy. And then there are the garnishes, like avocado (which not only has all those healthy fats, but its cooling texture tastes great alongside spicy salsa). What more could you ask for?
This Skinny Taco Bowl recipe hits all the flavor and nutrition notes while also being a fantastic option for weekly meal prep! Whip up a batch on Sunday, and you’ll have lunch or dinner covered all week long. It is so full-flavored that it never gets old. Plus, you can vary up the toppings to switch things up, or choose to eat it as-is in a bowl one day and serve it in soft or hard shells another day.
Have Some Fun with Optional Toppings
You don’t need any toppings at all for this Skinny Taco Bowl. If you follow the recipe, it will taste great in a bowl or served traditionally in flour or corn tortillas. But, sometimes we like to add toppings, especially if we’re meal prepping for the week. Feel free to mix and match the optional toppings below!
If you are prepping in advance, go ahead and perform tasks like shredding lettuce or chopping cilantro ahead of time but keep them separate from the taco bowl itself. You will likely want to reheat the rice mixture, and you wouldn’t want to heat up any of the garnish ingredients. Avocados will brown if they’re cut too far in advance, so be sure you dice those ingredients right before meal time!
- Diced avocado
- Shredded lettuce
- Sour Cream or Greek yogurt
- Cilantro, chopped
- Jalapenos, sliced
- Crushed blue tortilla chips
And, since we mentioned reheating, you might wonder how you can best reheat this Skinny Taco Bowl! You have a few options. The microwave works exceptionally well for meals like this because it will quickly warm your meal with very little fuss. We like cooking it in a microwave-safe dish for one minute at a time, taking it out and stirring it before cooking it for another minute. Once it’s heated all the way through, it’s done!
You could also reheat it in a skillet on the stovetop over medium heat, covering it with a lid and stirring it from time to time. The oven would also work, but we found it makes the rice dry out quickly, so we only use that method as our last resort.
Yield: 4 Servings | Serving Size: about 2 cups | Calories: 578 | Total Fat: 16 g | Saturated Fat: 6 g | Carbohydrates: 74 mg | Fiber: 15 g | Sugar: 11 g | Protein: 37 g | Cholesterol: 112 mg | Sodium: 1,317 | SmartPoints (Freestyle): 7
- 1 pound lean ground turkey, optional ground chicken
- 1 onion, diced
- 3 cups cooked brown rice
- 2 cups no-sugar added chunky salsa
- 2 teaspoons taco seasoning
- 1 (15-ounce) can black beans, drained
- 1 cup corn kernels
- 1/2 cup grated cheddar cheese, reduced-fat
- 1 cup diced tomatoes
- 1/4 cup diced green onions
- Over medium heat, cook ground turkey and onion. Cook until turkey is done and then drain off any fat.
- Add to the turkey and onion: rice, salsa, taco seasoning, salt, beans, corn, and cheese. Toss ingredients to combine and cook just until hot and the cheese is melted.
- Remove from heat and add diced tomatoes and green onion.