Turkey Taco Bowl

overview of turkey taco bowl with tomatoes, cilantro and avocado on the side on a white background.


  • Cilantro Lime Rice
    • 1 cup of rice
    • Juice of 1 lime
    • Handful of cilantro chopped
  • Chipotle Turkey
    • 1 tbsp. olive oil
    • 2 cloves of garlic, minced
    • 1 chipotle pepper in adobo, chopped
    • 1 tbsp. adobo sauce (from the can of chipotles)
    • 1 lb. of ground turkey (or leftover turkey meat, chopped)
    • 2 tsp. chili powder
    • 1 tsp. cumin
    • ½ tsp. dried oregano
    • Salt/pepper, to taste
    • Juice of half a lime
  • Toppings of your choice like black beans (drained and rinsed), corn (drained and rinsed), cheese, sour cream (or Greek yogurt), jarred salsa, avocado, fresh tomatoes, and extra limes


  1. Make rice according to packages instructions. Once the rice is done, squeeze the juice of half of a lime and fold in cilantro. Set aside.
  2. While rice is cooking, heat olive oil over medium-high heat, add garlic, chipotle pepper, and adobo sauce. Saute for about 1 minute. Add ground turkey (or leftover turkey meat) and season with chili powder, cumin, oregano, and salt/pepper. Sauté until ground turkey is cooked through (breaking it up as it cooks), or the leftover turkey meat is warmed. Squeeze the remaining half of lime juice over the meat and remove from heat.
  3. Layer a bowl with rice, meat, and toppings. Serve.


If you’re using this recipe for meal prep, I would layer the rice, turkey, black beans, corn, or anything you would want to reheat up in the bowl when the time comes. I would put any dairy (like cheese or sour cream), avocado (or guacamole), jarred salsa, fresh tomatoes, and extra limes in a separate container to be added to the taco bowl once it’s reheated. Of course, you’ll store everything in the fridge until you’re ready to reheat.

Keywords: thanksgiving leftovers, turkey, chipotle, taco bowl