Go Back

Easy Mexican Ground Turkey Bowls - Flavorful, Fast, and Weeknight-Friendly

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Ground turkey: 1 to 1.25 pounds, preferably 93% lean
  • Olive oil or avocado oil: 1–2 tablespoons
  • Yellow onion: 1 small, diced
  • Garlic: 3 cloves, minced (or 1 teaspoon garlic powder)
  • Tomato paste: 1 tablespoon
  • Low-sodium chicken or vegetable broth: 1/3 cup
  • Black beans: 1 can (15 ounces), drained and rinsed
  • Corn: 1 cup (frozen, canned, or fresh)
  • Cooked rice or quinoa: about 4 cups (white, brown, cilantro-lime rice, or cauliflower rice)
  • Fresh lime: 1–2, for juice and wedges
  • Cilantro: small bunch, chopped
  • Cherry tomatoes or diced Roma tomatoes: 1 cup
  • Avocado: 1–2, sliced or diced
  • Shredded cheese: cheddar, Monterey Jack, or a Mexican blend (optional)
  • Greek yogurt or sour cream: optional topping
  • Hot sauce or salsa: your favorite
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • Pinch of red pepper flakes or cayenne (optional)

Method
 

  1. Cook your base: Prepare rice or quinoa according to package directions. For extra flavor, add a squeeze of lime and a handful of chopped cilantro once it’s cooked.
  2. Prep the veggies and spices: Dice the onion, mince the garlic, and measure out your spice mix in a small bowl so it’s ready to go.
  3. Sauté the aromatics: Heat oil in a large skillet over medium heat. Add the onion with a pinch of salt and cook until softened, about 4–5 minutes. Stir in garlic and cook 30 seconds, until fragrant.
  4. Brown the turkey: Add ground turkey to the skillet, breaking it up with a spatula. Cook until no longer pink and lightly browned in spots, about 5–7 minutes.
  5. Season and simmer: Sprinkle in the spice mix and tomato paste. Stir well to coat the turkey. Pour in the broth and let it simmer 2–3 minutes to thicken slightly and meld the flavors. Taste and adjust salt or heat.
  6. Add beans and corn: Stir in black beans and corn. Cook another 2–3 minutes to warm through. Finish with a squeeze of lime for brightness.
  7. Assemble the bowls: Spoon rice into bowls. Top with the turkey mixture, then add tomatoes, avocado, cilantro, cheese, and a dollop of Greek yogurt or sour cream. Drizzle with salsa or hot sauce. Serve with lime wedges.