Turkey Burrito Bowls with Cilantro-Lime Rice
The best part about these burrito bowls is you can get creative with toppings like salsa, shredded cheese, and avocado.
Serves4
Prep15 minutes
Cook20 minutes to 24 minutes
Build-your-own burrito bowls are one of my favorite quick and easy dinners. This recipe swaps out the typical ground beef for lean ground turkey and loads it up with an array of fresh toppings, including sliced avocado and crunchy shredded lettuce. It’s just the kind of light-yet-hearty meal January calls for.
3 Tips for Making Restaurant-Quality Burrito Bowls at Home
Before you head into the kitchen to make these burrito bowls, a few tips.
1. Replace the cilantro with finely chopped green onions if you’re not a fan. If cilantro isn’t your favorite, try adding two tablespoons chopped green onions to the recipe instead. It will add a pop of freshness and flavor to the recipe and will be just as delicious.
2. Wait to season the ground turkey with salt until the very end. Taco seasoning packets typically contain a lot of salt, so you might not need to add any additional salt at all.
3. Feel free to mix and match the toppings. Think of this recipe as a loose outline of how to build your burrito bowl and dress it up or down however you like. Guacamole, pice de gallo, and sliced radishes would all make delicious additions.
Turkey Burrito Bowls with Cilantro-Lime Rice
The best part about these burrito bowls is you can get creative with toppings like salsa, shredded cheese, and avocado.
Prep time 15 minutes
Cook time 20 minutes to 24 minutes
Serves4
Nutritional Info
Ingredients
- 2 cups
water
- 1 cup
short-grain white rice
- 1
medium lime
- 2 tablespoons
chopped fresh cilantro
- 1 (about 15-ounce) can
black beans
- 1 tablespoon
olive oil
- 1 pound
ground turkey
- 1 (1.25-ounce) packet
taco seasoning, or 3 tablespoons homemade taco seasoning
Topping options: salsa, shredded cheddar cheese, sliced avocado, and shredded romaine lettuce
Instructions
Bring 2 cups water to a boil in a medium saucepan over medium heat. Add 1 cup short-grain white rice. Return to a simmer, reduce heat to low, and cover. Cook until the rice has absorbed all of the water, 16 to 18 minutes. Meanwhile, halve 1 medium lime and coarsely chop until you have 2 tablespoons cilantro. Drain and rinse 1 can black beans. Prepare the toppings as desired.
Remove the rice from the heat. Uncover and fluff the rice with a fork. Squeeze in the juice from the lime halves, add the cilantro, and stir to combine. Cover again and set aside.
Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering. Add 1 pound ground turkey and 1 taco seasoning packet and cook, breaking the meat apart with a wooden spoon into small pieces, until cooked through and browned, 4 to 6 minutes.
Remove from heat. Add the black beans and stir to combine. Serve the turkey mixture over the rice with desired toppings.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container up to 4 days.