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Taco Salad Meal Prep Bowls

Prep Time 30 minutes
Servings 4


  • 1 pound lean ground turkey (I use 93 % lean)
  • 1 Tablespoon taco seasoning
  • 1 can (15 ounces) black beans, drained
  • 1 can (15 ounces) corn, drained
  • 2 cups cooked jasmine rice (I use the Uncle Ben's 'Ready Rice' bags)
  • 1/2 cup cherry tomatoes, halved
  • green leaf lettuce
  • Toppings: salsa, light sour cream, light dressing, etc.


  • In a large, non-stick skillet, add ground turkey and sprinkle taco seasoning over the top. Cook and crumble turkey, over medium-high heat, until thoroughly cooked.
  • Take four individual meal prep bowls/containers (I buy mine off Amazon) or any microwave-safe container with lids. Divide the cooked ground turkey evenly between the four bowls.
  • Then divide the black beans, corn, rice and tomatoes between the bowls so each bowl has equal amounts. (Make sure turkey has cooled down before closing with lids.) Place each bowl, covered with their lids, in the fridge to store for up to 3 days.
  • When ready to eat, remove lids and microwave in 40 second increments until warmed through. Top each bowl with desired amount of green leaf lettuce and your favorite taco toppings. Enjoy!


This recipe easily doubles and triples as needed.