Ground Turkey Taco Bowls with Sautéed Peppers and Corn

In a small saucepan, combine 0.85 cup uncooked jasmine rice with 1.5 cups water and 0.5 tsp salt. Bring to a boil over high heat, then cover with a tight-fitting lid, reduce heat to low, and simmer for 15 minutes. Remove from the heat and let rest, covered, for 3 minutes before fluffing with a fork.

While the rice cooks, prepare the produce: Wash and dice 1 medium red bell pepper. Halve and pit 1 medium avocado, slicing one half for tonight's bowls and reserving the other half in the refrigerator. Cut 1 medium lime into quarters. Drain and rinse 0.5 cup canned black beans.

Heat 0.5 tbsp olive oil in a large skillet over medium-high heat. Add 24 oz raw ground turkey, breaking it up with a wooden spoon. Season with 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp salt, and 0.5 tsp black pepper. Sauté for 7 to 8 minutes, stirring frequently, until the turkey is fully cooked through and no longer pink.

Using a slotted spoon, transfer exactly half of the cooked turkey (about 12 oz cooked weight) to an airtight container. Let it cool completely, then seal and store in the refrigerator for Day 3's lunch salad. Keep the remaining 12 oz of cooked turkey warm in a bowl.

In the same skillet, heat 0.25 tbsp olive oil over medium-high heat. Add the diced red bell pepper and 0.5 cup frozen sweet corn. Sauté for 4 to 5 minutes, stirring occasionally, until the peppers are tender-crisp and the corn is slightly charred. Stir in 0.5 cup drained black beans and cook for 1 minute just to warm through.

Assemble the bowls: Divide the fluffed jasmine rice between two serving bowls. Top each with the remaining warm cooked ground turkey, the sautéed pepper, corn, and bean mixture, and the sliced avocado. Serve immediately with the fresh lime wedges for squeezing over the top.