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Burrito Bowl Meal Prep

Burrito bowl meal prep with seasoned ground turkey, cilantro-lime rice, black beans, and corn layered in containers for easy reheating. Roasted-bell-pepper style char and bright lime-cilantro flavor make each bite feel fresh even after refrigeration.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

cilantro-lime rice
  • 1.5 cup rice
  • 0.25 lime, juiced Use fresh lime juice to finish the rice.
  • 0.25 cup fresh cilantro, chopped Fold in off heat for best color and aroma.
  • 0.5 cup water For cooking the rice if needed per your package directions.
seasoned turkey and beans
  • 1 lb ground turkey
  • 2 tbsp taco seasoning Add to turkey with water for a lightly saucy texture.
  • 0.5 cup water Works with taco seasoning; adjust if your seasoning mix calls for more/less.
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels
bell pepper and toppings
  • 1 red bell pepper, diced Roast or sauté until tender with slightly charred edges.
  • 0.25 lime, juiced Optional extra squeeze right before assembling if you like it brighter.
  • 1 shredded cheese and salsa, for topping Add after portioning or keep toppings separate if preferred.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook the cilantro-lime rice
  1. Cook the rice according to package directions, then drain if needed and turn off the heat.
  2. Toss the cooked rice with lime juice and chopped cilantro until evenly coated, then spread it out briefly to cool slightly (about 5 minutes) before portioning.
Season and simmer the turkey
  1. Brown the ground turkey in a large skillet over medium heat, breaking it up as it cooks until no longer pink.
  2. Add taco seasoning and water, then simmer until slightly saucy, stirring occasionally so the seasoning coats the meat.
Char the bell pepper
  1. Sauté the diced bell pepper in a separate pan over medium-high heat until tender and slightly charred, then set aside.
Assemble and chill for meal prep
  1. Divide the cilantro-lime rice, seasoned turkey, black beans, corn, and bell pepper evenly into meal prep containers.
  2. Top with shredded cheese and salsa, then refrigerate for up to 4 days before reheating.

Notes

Pro tip: For clean reheats, keep salsa and cheese as a topping add-on (or add after microwaving) to prevent sogginess. Store assembled bowls in airtight containers in the refrigerator for up to 4 days; freeze yes, but hold back toppings like salsa if freezing for best texture. For a lighter option, swap ground turkey for ground chicken or use reduced-fat cheese.