Turkey Burrito Bowls

Make these Turkey Burrito Bowls, and you’ll have dinner ready in just 20 minutes. No tortilla is needed when you have all these delicious toppings!

Why You’ll Love This Recipe

I love a good taco bowl, and a turkey burrito bowl is no exception. Perfectly cooked taco meat is served in a big ole bowl with rice, beans, pico de gallo, avocado, and a dollop of sour cream.

They’re a quick and easy dinner to save time and a great ground turkey meal prep idea. Perfect for prepping lunches for the week since they only take a few minutes to toss together once you have all the ingredients ready.

The best thing about them is that they’re super customizable! Use your favorite taco seasoning, rice, and toppings. They’re easy to double or triple for a crowd. Especially if you put out a variety of fillings for your guests to choose from.

I’m always making different variations of Mexican-inspired bowls, and they’re always a huge hit in my house. For a vegetarian option, try these Sweet Potato Taco Bowls or Tofu Burrito Bowls. If you love chicken, these Quinoa Chicken Fajita Bowls are for you!

Ingredients

• Ground Turkey: I like to use 93% lean ground turkey, but you could also use 99% lean. I opt for 93% lean because having a little more fat content adds so much flavor. Ground chicken will work in this recipe too.
• Taco Seasoning: Use your favorite store-bought or homemade taco seasoning. I usually make homemade seasoning, which won’t have additives or preservatives, and I can adjust it to my taste preferences. It’s simple to make with chili powder, garlic powder, cumin, paprika, oregano, sea salt, and crushed red pepper.
• Tomato Pasta and Water: A dollop of tomato paste for added depth of flavor and water for moisture. These will keep the turkey from becoming dry and add a bit of a sauce.
• Rice: Brown or white rice are both excellent in these bowls. You could even do cilantro lime rice or cauliflower rice.
• Pico De Gallo: A fresh, chunky salsa like pico de gallo is incredible in these bowls. Look for it in the refrigerated section of your grocery store, or try my homemade pico de gallo. You could substitute for diced tomatoes, like Roma, grape, or cherry.
• Black Beans: A cup of canned black beans. Be sure to rinse and drain them before adding them to your bowls – no need to cook them since they’re ready to eat. You can substitute for your favorite type of bean, like pinto or small red beans.
• Avocado: A ripe avocado, peeled, pitted, and sliced. You can even swap out for guacamole!
• Sour Cream: Just a dollop of regular or non-dairy sour cream for extra tang.
• Fresh Cilantro: Chopped fresh cilantro for topping. This is totally optional!

*The full ingredient list with amounts is in the recipe card below.

How To Make Ground Turkey Burrito Bowls

1. Heat the olive oil in a large, non-stick skillet over medium heat. Add the ground turkey. Cook, breaking up the meat, about 5 minutes or until the turkey is cooked through.
2. Add the taco seasoning, tomato paste, and water. Stir until combined. Simmer for 2 minutes.
3. Assemble the bowls with the cooked turkey, rice, pico de gallo or tomatoes, black beans, avocado, and sour cream. Top with fresh cilantro if desired.

Variations

• Use ground beef. Swap out the ground turkey for lean ground beef.
• Make them vegetarian. Try crumbled tofu or a meat substitute. Adjust the seasoning amount and cook time as needed.
• Add greens. Make it into a salad with your favorite greens and yogurt cilantro lime dressing.
• Put it in a tortilla. Make the bowls into a burrito by filling your favorite tortilla with the meat and all the toppings.

What To Serve With Burrito Bowls

Serve these bowls for lunch or dinner, either in a bowl or on a plate. They’re excellent for Taco Tuesday or any night of the week.

Customize them with your favorite burrito bowl toppings:

• pickled red onions
• oven roasted peppers
• beans (black, small red, pinto, or refried)
• sliced jalapeños
• corn
• pico de gallo
• diced tomatoes
• shredded cheddar cheese
• guacamole or sliced avocado
• sour cream
• fresh cilantro

Make Ahead and Storage

Make Ahead: Turkey Burrito Bowls are perfect for meal prep for lunch or dinner. Prepare all the toppings except the avocado, and store them in separate containers in the refrigerator.

Assemble the bowls and top with avocado when you’re ready to eat. They’re great, both warm and cold. You can heat your taco meat, rice, and beans before assembling. You can also assemble them in the morning and bring them to work for lunch.

To Store: Refrigerate the taco meat in an air tight container for up to 3 days. Store the toppings separately.

To Freeze: You can freeze turkey taco meat in an air tight container or reusable freezer bag for up to 3 months. Thaw before reheating.