Hearty Bean and Veggie Burrito Bowl
10min
15min
1
768
Chef's Note
For meal prep, you can prepare the rice and turkey-bean mixture ahead of time and store separately in the refrigerator. Just reheat and add the fresh toppings like avocado, cheese, and yogurt when ready to eat. Using Greek yogurt instead of sour cream adds extra protein while keeping the creamy texture.
Tags
Ingredients
4 oz lean ground turkey
1 tsp taco seasoning
1/2 cup black beans
1/2 cup brown rice
1/2 medium bell pepper
1/4 cup red onion
1/4 cup corn kernels
1/4 medium avocado
1 tsp lime juice
1/4 cup reduced-fat shredded cheddar cheese
2 tbsp plain Greek yogurt
1 tbsp fresh cilantro
1/4 tsp salt
1/4 tsp black pepper
1 tsp olive oil
Instructions
- 1
Cook 1/2 cup brown rice according to package instructions. This typically takes about 15 minutes for quick-cooking brown rice.
- 2
While rice cooks, dice 1/2 bell pepper and 1/4 cup red onion.
- 3
Heat 1 tsp olive oil in a non-stick skillet over medium heat. Add the diced onion and cook for 2 minutes until softened.
- 4
Add 4 oz lean ground turkey to the skillet and break it up with a spatula. Cook for 5 minutes until no longer pink.
- 5
Add 1 tsp taco seasoning, 1/4 tsp salt, and 1/4 tsp black pepper to the turkey and stir to combine.
- 6
Add the diced bell pepper and cook for 2 minutes until slightly softened.
- 7
Rinse and drain 1/2 cup black beans, then add to the skillet along with 1/4 cup corn kernels. Heat through for 2 minutes.
- 8
Dice 1/4 avocado and toss with 1 tsp lime juice.
- 9
To assemble the bowl: place the cooked rice at the bottom, top with the turkey and bean mixture, diced avocado, 1/4 cup reduced-fat shredded cheddar cheese, and 2 tbsp Greek yogurt.
- 10
Garnish with 1 tbsp chopped fresh cilantro.
Nutrition Information (per serving)
768
67g
67g
25g
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