Ingredients
1 lb (450g) lean ground turkey
1 cup brown rice, cooked
1 cup black beans, drained and rinsed
1/2 cup frozen whole kernel corn, thawed
1 diced tomato (about 1 medium)
1/2 head red cabbage, coarsely shredded
1/4 cup diced onion (about 1 small)
2 tablespoons olive oil
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (optional)
2 cups Greek yogurt
1 cup shredded reduced-fat cheese (e.g., cheddar or Monterey Jack)
1 avocado, sliced
1/4 cup chopped fresh cilantro
Juice of 1 lime
4 cups fresh cooked brown rice
4 cups black beans
4 cups corn
4 medium tomatoes
1 large head cabbage
16 oz Greek yogurt
Instructions
Heat 1 tablespoon olive oil in a skillet over medium heat. Cook ground turkey, breaking into pieces, until browned and cooked through (8–10 minutes). Season with chili powder, cumin, garlic powder, and optional cayenne. Stir to combine.
In a separate pan, heat remaining olive oil and sauté diced onion until translucent (3–5 minutes). Set aside.
Cook brown rice according to package instructions (15–20 minutes). Drain and set aside. Rinse and drain black beans. Add corn to a bowl if using frozen.
Ladle cooked ground turkey over a bed of brown rice in bowls. Top with black beans, corn, cabbage, tomato, sautéed onion, and shredded cheese.
Drizzle Greek yogurt and add avocado slices. Garnish with cilantro and lime juice before serving.
Notes
For dairy-free, substitute Greek yogurt with a non-dairy alternative (e.g., coconut yogurt) and omit cheese.
Adjust spice level by adding more or less cayenne pepper.
Meal prep for 4 servings by storing components in airtight containers for up to 3 days.
Use grilled turkey for added smokiness.
- Prep Time: 15
- Cook Time: 15
- Category: High Protein Meals
- Method: Cooking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 8g
- Sodium: 1200mg
- Fat: 28g
- Saturated Fat: 7g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 42g
- Cholesterol: 450mg