Turkey Taco Bowls with Cauliflower Rice Meal Prep

overhead photo of four Turkey Taco BowlsSkinny turkey taco bowls are served with cauliflower rice for a healthy and flavorful meal that can be prepped ahead of time for your weekly meal prep.

Each container is filled with lean ground turkey cooked in taco seasoning, black beans, corn, tomatoes, avocado, shredded cheese, cilantro, and cauliflower rice. You can also swap out the cauliflower rice for any other rice of your choice.
overhead photo of taco turkey bowls
We’ve been eating a lot of tacos lately. It started about three weeks ago when we went to a taco festival, where the price of admission included all the tacos you could eat from over forty local vendors. Then we had Taco Bell tacos when we tried the naked chicken chips. And since then, for one reason or another, we’ve had tacos several times a week.
close-up photo of turkey taco bowl with a fork
And while I’m not yet sick of tacos, I have been wanting to go back to a healthier eating routine, so I made these taco bowls. It’s all the toppings I love in tacos, but served with cauliflower rice instead of tortillas.
close-up overhead photo of turkey taco bowls

For those who are wondering, I use these Meal Prep Containers*. They’ve been great so far and save so much space in the fridge!

*Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).

Turkey Taco Bowls with Cauliflower Rice Meal Prep

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Course: Main Dishes
Cuisine: American
Servings: 4

Skinny turkey taco bowls are served with cauliflower rice for a healthy and flavorful meal that can be prepped ahead of time for your weekly meal prep.

Ingredients:

Turkey Taco Bowls

  • 1 clove garlic minced
  • 1/2 small brown onion peeled and finely chopped
  • 1 tbsp olive oil
  • 1 lb lean ground turkey
  • 1 packet light taco seasoning or the homemade taco seasoning below
  • 1 (15-oz) can black beans rinsed and drained
  • 1 (15.25-oz) can whole kernel corn drained
  • 2 large tomatoes diced
  • 1 large avocado cubed
  • 1/2 cup shredded cheddar cheese
  • fresh cilantro for garnish

Cauliflower Rice

  • 2 tbsp olive oil
  • 4 cups raw cauliflower rice (see note)
  • salt and pepper as needed

Homemade Taco Seasoning

  • 1 tbsp chili powder
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp dried oregano
  • 1/2 tsp paprika
  • 1 1/2 tsp ground cumin
  • 1 tsp table salt
  • 1 tsp ground black pepper

Directions:

  1. If using homemade taco seasoning, add all the taco seasoning ingredients to a small bowl and whisk together until thoroughly combined. When cooking with the seasoning, for every 1 tbsp of seasoning used, you will also need to add 1/4 cup water to the ground meat. Store any remaining seasoning in an airtight container.
  2. In a large skillet add garlic, onion and oil. Bring pan to medium high heat. Stir and cook until onions are halfway done and aroma of the garlic has been released. Add in ground turkey and cook until browned. Add in taco seasoning packet and water amount specified in instructions. If using the homemade taco seasoning, start with 1 tbsp+ 1/4 cup water and add more as needed. I ended up using 2 tbsp and 1/2 cup water. Stir the seasoning into the ground turkey mixture and cook until turkey is completely cooked. Drain any excess fat. (If you are using very lean ground turkey, you may not have any excess fat.)
  3. In a separate skillet, prepare the cauliflower rice. Add in oil and bring to medium high heat. Add in cauliflower rice and season with salt and pepper as needed. Cook until cauliflower is tender.
  4. When rice and turkey have cooled, you can package into your meal prep containers*. First, divide the cauliflower rice evenly across four containers. Add ground turkey to one side of each of the containers. Then add rows of corn, black beans and tomatoes. You can also add avocado now or you can wait until day of eating if you don't want your avocado to brown. Sprinkle cheese across or add as another row. Garnish with cilantro. You can also add lime wedges to squeeze on right before eating.

Notes:

  • You can buy packages of cauliflower rice or make your own by pulsing cauliflower florets in food processor until they are about twice the size of grains of rice.
  • To make this low carb, omit the corn and black beans. 
  • *Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
Nutrition Facts
Turkey Taco Bowls with Cauliflower Rice Meal Prep
Amount Per Serving (0.25 of recipe)
Calories 614 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 7g44%
Cholesterol 77mg26%
Sodium 994mg43%
Potassium 1791mg51%
Carbohydrates 48g16%
Fiber 17g71%
Sugar 5g6%
Protein 37g74%
Calcium 230mg23%
Iron 5.6mg31%
Net Carbs 31g62%
* Percent Daily Values are based on a 2000 calorie diet.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have. All images and content are © Kirbie's Cravings.

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Skinny Turkey Taco Bowls with Cauliflower Rice Meal Prep

16 comments on “Turkey Taco Bowls with Cauliflower Rice Meal Prep”

  1. We love tacos at our house, and this is a great alternative when trying to save calories! I need to do more with cauliflower rice!

  2. How many calories for one serving of taco salad?

    • i currently dont have that information but i recommend using Very Well website which calculates all the nutritional information you need for a recipe

  3. Can you freeze these meals? I would make them but wouldn’t want to eat them twice in a week

    • You can freeze the meat and cauliflower rice, but the beans, tomatoes, cheese and other toppings wouldn’t freeze well so you would need to add those later.

  4. How long do you store these in the fridge for and any tips on the reheating process? 

  5. I freaking love this recipe. It’s my go-to when I’m hella busy and need to meal prep. Thank you!

  6. This looks great! Ground turkey is my favorite and I love finding new recipes to use it in. And I’ve been trying to incorporate more cauliflower rice into my diet so I’ll have to try this. P

  7. How many containers does this end up making .

  8. How well does the avacado hold up for 4 days? Do you add any lemon juice or anything?

    • As long as they are kept sealed, they should hold up. The exterior do brown slightly and won’t look the same as the first day of course. As I mentioned in the recipe, if you don’t want any browning, hold off on adding the avocados until the day of eating. The type of avocado may also make a difference. I use California hass avocados and they barely brown if I keep them in a sealed container.

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