Today I’m excited to present my twist on a Ground Turkey Recipes Bowl featuring lean ground turkey, red bell pepper, and black beans. I blend olive oil, garlic, and lime with creamy avocado and greens to create a dish that’s filling and flavorful. This meal is perfect for a weeknight dinner.

Jump to Recipe

I love making my healthy turkey taco bowl when I’m in the mood for something quick and filling. I start with 1 lb lean ground turkey, cooking it in 1 tbsp olive oil along with a chopped small onion, 2 garlic cloves minced, and a diced red bell pepper.

The aroma as the taco seasoning (or my own mix of chili powder, cumin, paprika, salt and pepper) hits the pan is just unbeatable, especially when I add 1/2 cup water to let all the flavors meld together. Then, tossing in 1 cup black beans and 1 cup corn kernels gives the dish a nice texture and protein boost that really sticks to my clean eating ideals.

I always top it off with 2 cups chopped lettuce, diced tomatoes, and avocado, all brightened up with the juice of 1 lime. Optional cilantro or a sprinkle of shredded low-fat cheese makes it even more fun.

I really enjoy this twist on Mexican bowl recipes any weeknight.

Why I Like this Recipe

I like this recipe because it’s super easy to make and doesn’t take forever to cook. I love that it’s a healthy meal packed with lean turkey and a bunch of fresh veggies that make every bite feel light and satisfying. I also really like how versatile it is; sometimes I add a little extra cheese or more lime juice to give it a different twist. And lastly, it’s perfect for those busy nights when I need something filling that still feels healthy and home-cooked.

Ingredients

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Lean ground turkey provides loads of protein and it’s a smart lowfat choice.
Olive oil adds rich flavor and healthy fats that support heart health.
Black beans supply fiber and protein, helping digestion and keeping you satisfied.
Avocado offers a creamy texture with essential healthy fats and a tangy taste.
Tomatoes bring vibrant color and a fresh acidity that balances the flavors nicely.
Red bell pepper adds crunch and natural sweetness, boosting both taste and vitamin C.
Garlic delivers bold flavor and beneficial antioxidants, lifting the whole bowl.
Chopped onion gives a subtle sweet flavor and extra depth to the dish.

Ingredient Quantities

1 lb lean ground turkey

1 tbsp olive oil

1 small onion, chopped

2 garlic cloves, minced

1 red bell pepper, diced

1 packet taco seasoning (or mix 2 tsp chili powder, 1 tsp cumin, 1/2 tsp paprika, and a pinch of salt and pepper)

1/2 cup water

1 cup black beans, rinsed and drained

1 cup corn kernels (fresh or frozen)

2 cups chopped lettuce or mixed greens

1-2 tomatoes, diced

1 avocado, diced

Juice of 1 lime

Optional: 1/4 cup chopped cilantro

Optional: 1/2 cup shredded low-fat cheese

How to Make this

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1. Heat 1 tbsp olive oil in a large skillet over medium heat. Toss in the chopped onion and minced garlic. Cook them until the onion gets kinda soft, about 3-4 minutes.

2. Crumble in 1 lb lean ground turkey into the pan. Break it up with your spoon and let it brown completely, stirring occasionally.

3. Sprinkle 1 packet taco seasoning (or your mix of 2 tsp chili powder, 1 tsp cumin, 1/2 tsp paprika, and a pinch of salt and pepper) over the turkey. Stir it well to coat all the meat.

4. Pour in 1/2 cup water, bring it to a simmer and let it cook for about 2 minutes so the flavors blend together.

5. Add the diced red bell pepper to the pan. Cook for another 2 minutes until the pepper softens just a bit.

6. Stir in 1 cup rinsed and drained black beans and 1 cup corn kernels. Let them warm up, which should take another couple of minutes.

7. In a separate bowl, mix 2 cups chopped lettuce or mixed greens with 1-2 diced tomatoes and 1 diced avocado.

8. Squeeze the juice of 1 lime over the veggie mix and toss everything together well. If you’re using it, mix in 1/4 cup chopped cilantro now.

9. To serve, scoop some of the veggie salad into bowls, then top it off with the turkey and veggie mixture from the skillet.

10. Optionally, if you like it cheesy, sprinkle 1/2 cup shredded low-fat cheese over the taco bowl and enjoy your healthy meal!

Equipment Needed

1. Large skillet
2. Wooden spoon (or similar cooking utensil for stirring)
3. Medium mixing bowl
4. Chef’s knife
5. Cutting board
6. Measuring cup
7. Measuring spoons
8. Citrus juicer (or just use your hands for squeezing lime)

FAQ

Q: Can I use another meat if I don't have turkey?

A: Sure, you can swap in lean ground chicken or beef. Just keep in mind that different meats might change the flavor a bit.

Q: Do i have to use olive oil or can I skip it?

A: You can skip it if you want a lighter version, but the oil really helps to soften the veggies and bring out the spices so you might want to use a little.

Q: Can I use a homemade taco seasoning mix?

A: Yes, you definitely can. If you mix chili powder, cumin, paprika and a pinch of salt and pepper, it works just as well as a packet.

Q: Is there a way to make this bowl spicier?

A: For extra heat, try adding some chopped jalapenos or a few dashes of your favorite hot sauce when you mix the black beans and corn.

Q: How do I store the leftovers?

A: Just put any leftovers in an airtight container and keep them in the fridge for up to three days. Heat gently before eating.

Healthy Turkey Taco Bowl Recipe Substitutions and Variations

Try swapping the lean ground turkey with ground chicken or lean beef if that’s what’s on hand. They cook up in a similar way and pack a good protein punch
If you don’t have olive oil, use avocado oil or light canola oil. Both work well for sautéing and bring a mild flavor
You can switch out red bell pepper with yellow or orange bell pepper as they offer a sweeter twist, or even try diced zucchini for a fresh summer vibe
For black beans, pinto or kidney beans can be a solid alternative. They keep your bowl hearty and are just as nutritious
No lime juice? Lemon juice is a good stand in and gives a similar tangy kick to brighten the dish

Pro Tips

1. When you’re browning the turkey, try to break it up real good; having clumps might leave some parts undercooked so just keep stirring, it helps the seasoning mix in other areas too.

2. Don’t rush the simmering step with the water and spices – let the turkey sit in the heat a little longer to soak all that flavor in. It can make a big difference in the taste even if it seems like an extra step.

3. If youre using frozen corn, make sure its properly defrosted and drained before adding it. This prevents the dish from getting too watery and keeps everything crisp and tasty.

4. For the salad part, add the lime juice just before serving. Over time it can make the greens soggy so its best to do it last minute so your veggies stay fresh and crunchy.

Healthy Turkey Taco Bowl Recipe

Recipe by Francis Mead

0.0 from 0 votes

Today I'm excited to present my twist on a Ground Turkey Recipes Bowl featuring lean ground turkey, red bell pepper, and black beans. I blend olive oil, garlic, and lime with creamy avocado and greens to create a dish that's filling and flavorful. This meal is perfect for a weeknight dinner.

Servings

servings

Calories

350

kcal

Equipment: 1. Large skillet
2. Wooden spoon (or similar cooking utensil for stirring)
3. Medium mixing bowl
4. Chef’s knife
5. Cutting board
6. Measuring cup
7. Measuring spoons
8. Citrus juicer (or just use your hands for squeezing lime)

Ingredients

1 lb lean ground turkey
1 tbsp olive oil
1 small onion, chopped
2 garlic cloves, minced
1 red bell pepper, diced
1 packet taco seasoning (or mix 2 tsp chili powder, 1 tsp cumin, 1/2 tsp paprika, and a pinch of salt and pepper)
1/2 cup water
1 cup black beans, rinsed and drained
1 cup corn kernels (fresh or frozen)
2 cups chopped lettuce or mixed greens
1-2 tomatoes, diced
1 avocado, diced
Juice of 1 lime
Optional: 1/4 cup chopped cilantro
Optional: 1/2 cup shredded low-fat cheese

Directions

Heat 1 tbsp olive oil in a large skillet over medium heat. Toss in the chopped onion and minced garlic. Cook them until the onion gets kinda soft, about 3-4 minutes.
Crumble in 1 lb lean ground turkey into the pan. Break it up with your spoon and let it brown completely, stirring occasionally.
Sprinkle 1 packet taco seasoning (or your mix of 2 tsp chili powder, 1 tsp cumin, 1/2 tsp paprika, and a pinch of salt and pepper) over the turkey. Stir it well to coat all the meat.
Pour in 1/2 cup water, bring it to a simmer and let it cook for about 2 minutes so the flavors blend together.
Add the diced red bell pepper to the pan. Cook for another 2 minutes until the pepper softens just a bit.
Stir in 1 cup rinsed and drained black beans and 1 cup corn kernels. Let them warm up, which should take another couple of minutes.
In a separate bowl, mix 2 cups chopped lettuce or mixed greens with 1-2 diced tomatoes and 1 diced avocado.
Squeeze the juice of 1 lime over the veggie mix and toss everything together well. If you’re using it, mix in 1/4 cup chopped cilantro now.
To serve, scoop some of the veggie salad into bowls, then top it off with the turkey and veggie mixture from the skillet.
Optionally, if you like it cheesy, sprinkle 1/2 cup shredded low-fat cheese over the taco bowl and enjoy your healthy meal!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.