Ground Turkey Taco Bowls with Cilantro-Lime Rice

Seasoned ground turkey served over fluffy cilantro-lime rice with black beans, fresh tomatoes, crisp lettuce, and a dollop of sour cream. Every component is naturally gluten-free, so you can dig in with confidence. The rice gets bright and zesty from lime juice and fresh cilantro, while the turkey picks up warmth from cumin, chili powder, and paprika. It's a bowl that comes together fast and holds up well if you want to prep components ahead.

By TasteBuds

Recipe details

Yield
4 people
Prep time
20 minutes
Cook time
25 minutes
Total time
30 minutes

Ingredients

  • 1½ cups long-grain white rice
  • 3 cups water
  • ½ tsp salt (for the rice)
  • 1¼ lb ground turkey (93% lean)
  • 1 tbsp olive oil
  • 1½ tsp ground cumin
  • 1½ tsp chili powder
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¾ tsp salt (for the turkey)
  • ¼ tsp black pepper, freshly ground
  • ¼ cup water (for the turkey)
  • 1 (15 oz) can black beans, drained and rinsed
  • ⅓ cup fresh cilantro, chopped
  • 2 medium lime (juiced, about 3 tbsp (45 ml) juice)
  • 2 medium Roma tomatoes, diced
  • 2 cups iceberg lettuce, shredded
  • ½ cup sour cream (omit or use dairy-free sour cream for dairy-free)

Instructions

  1. Combine 1½ cups (300 g) long-grain white rice, 3 cups (720 ml) water, and ½ tsp (3 g) salt in a medium saucepan. Bring to a boil over high heat.
  2. Once boiling, reduce the heat to low, cover with a lid, and simmer for 15 minutes. The rice will steam and absorb the water.
  3. While the rice simmers, measure out 1½ tsp (3 g) ground cumin, 1½ tsp (3 g) chili powder, 1 tsp (2 g) smoked paprika, ½ tsp (1 g) garlic powder, ½ tsp (1 g) onion powder, ¾ tsp (4 g) salt, and ¼ tsp (0.5 g) black pepper into a small bowl. Stir to combine.
  4. Heat 1 tbsp (15 ml) olive oil in a large skillet over medium-high heat.
  5. Add 1¼ lb (570 g) ground turkey to the skillet. Break it up with a wooden spoon and cook, stirring occasionally, until browned and no pink remains, about 6 minutes.
  6. Sprinkle the spice mixture (cumin, chili powder, smoked paprika, garlic powder, onion powder, salt, and black pepper) over the turkey. Stir well to coat.
  7. Pour in ¼ cup (60 ml) water. Stir and let it simmer for 2 minutes until the liquid reduces slightly and the spices cling to the meat. Remove from heat.
  8. While the turkey simmers, drain and rinse 1 (15 oz / 425 g) can black beans.
  9. Chop ⅓ cup (20 g) fresh cilantro.
  10. Juice 2 medium limes to get about 3 tbsp (45 ml) lime juice.
  11. Dice 2 medium Roma tomatoes.
  12. Shred 2 cups (140 g) iceberg lettuce.
  13. Once the rice has simmered for 15 minutes, remove it from the heat and let it stand, covered, for 5 minutes. This finishes steaming the grains.
  14. Fluff the rice with a fork. Add ⅓ cup (20 g) chopped cilantro and 3 tbsp (45 ml) lime juice. Toss gently to combine.
  15. Divide the cilantro-lime rice among 4 bowls. Top each with seasoned turkey, drained black beans, diced tomatoes, and shredded lettuce. Add a dollop of ½ cup (120 g) sour cream (about 2 tbsp per bowl) on top. Serve immediately.