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Turkey Taco Burrito Bowl Recipe: Easy, Healthy, and Flavorful Dinner

Turkey Taco Burrito Bowl

A colorful, satisfying dinner bowl featuring seasoned lean ground turkey, rice, black beans, corn, salsa, avocado, and fresh lime. Each serving can be customized with cheese, Greek yogurt, cilantro, tomatoes, jalapeño, or pickled onions.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Bowl Base and Turkey Filling
  • 1 cup Uncooked long-grain brown rice or white rice
  • 1 tablespoon Olive oil
  • 1 pound Lean ground turkey, preferably 93% lean
  • 1 Small yellow onion, finely diced
  • 2 Garlic cloves, minced
  • 1 tablespoon Chili powder
  • 2 teaspoons Ground cumin
  • 1 teaspoon Paprika
  • 1 teaspoon Dried oregano
  • 1/2 teaspoon Onion powder
  • 1/2 teaspoon Kosher salt, plus more to taste
  • 1/4 teaspoon Black pepper
  • 1/2 cup Water or low-sodium chicken broth
  • 1 15-ounce can Black beans, drained and rinsed
  • 1 cup Corn kernels, fresh, frozen, or canned and drained
  • 1 cup Salsa, divided
  • 1 tablespoon Fresh lime juice
Toppings
  • 1 Avocado, diced
  • 1/2 cup Shredded cheddar or Mexican-blend cheese
  • 1/2 cup Plain Greek yogurt or sour cream
  • 1/4 cup Fresh cilantro, chopped
  • as needed Lime wedges
  • optional Diced tomato
  • optional Sliced jalapeño
  • optional Pickled onions

Method
 

Step-by-Step
  1. Cook the rice according to the package directions. One cup of dry rice generally produces about 3 cups of cooked rice.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 3–4 minutes, until softened.
  3. Add the minced garlic and cook for about 30 seconds, stirring constantly so it becomes fragrant without browning.
  4. Add the ground turkey and cook for 6–8 minutes, breaking it up with a spoon, until no longer pink and the internal temperature reaches 165°F (74°C).
  5. Stir in the chili powder, cumin, paprika, oregano, onion powder, kosher salt, black pepper, and water or broth. Simmer for 2–3 minutes, until the seasoning is incorporated and the turkey mixture is slightly saucy.
  6. Stir in the black beans, corn, 1/2 cup of the salsa, and lime juice. Cook for 2–3 minutes, just until everything is heated through.
  7. Divide the cooked rice among four bowls. Spoon the turkey mixture over the rice, then add the remaining salsa, avocado, cheese, Greek yogurt or sour cream, cilantro, and lime wedges.

Notes

Ground turkey is leaner than ground beef, so water or low-sodium chicken broth helps keep the filling moist. Store the rice and turkey mixture separately from avocado, dairy toppings, cilantro, and lime. Refrigerate for up to 3–4 days and add the fresh toppings after reheating.