These Turkey Burrito Bowls are my go-to easy lunch meal prep and weeknight dinner. Seasoned ground turkey, roasted peppers and zucchini, rice and all the toppings come together in just 30 minutes, with 32g of protein per bowl!
As a registered dietitian, a burrito bowl is one of my favourite meals to recommend because it naturally checks every box of a balanced plate. You've got lean protein from the ground turkey, fiber-rich carbs from the rice and beans, and a big serving of veggies from the roasted peppers, zucchini and leafy greens. That combo of protein, fiber and healthy fats from toppings like guacamole is what helps keep you full and energized for hours, not hungry again an hour later. And because everyone builds their own bowl, it's an easy way to get the whole family eating more veggies without any fuss.
Why This Turkey Burrito Bowl Is Dietitian Approved
- 32g of protein per bowl. Made with lean ground turkey for a protein-rich meal that helps keep you full and satisfied!
- Everything you need for a balanced meal. With protein from the turkey, carbohydrates from the rice and plenty of veggies, these bowls make it easy to get a little bit of everything on your plate.
- Perfect for meal prep. Ready in just 30 minutes and easy to prepare ahead for lunches throughout the week. Just store your toppings separately and assemble when you're ready to eat!
Turkey Burrito Bowls Recipe
Ingredients, Swaps, & Tips
Ground turkey: Lean protein that cooks up quickly and soaks up all the spices. Ground chicken or extra lean ground beef work too.
Spices (cumin, chili powder, garlic powder, paprika): A simple homemade taco-style seasoning, no packet needed! You can swap in 1 ½ tablespoon of your favourite taco seasoning if you prefer.
Bell peppers: Use any colour, I love a mix of red, orange and yellow for the most colourful bowls.
Zucchini: Adds extra veggies and gets nice and tender when roasted.
Yellow onion: Gets sweet and caramelized in the oven.
Rice: White or brown rice both work. Brown rice adds a bit more fiber. Cauliflower rice or quinoa are great swaps too.
Lettuce or leafy greens: adds freshness and crunch, and stretches each bowl with more veggies.
Black beans: Adds plant-based protein and fiber. Rinse and drain canned beans to reduce the sodium.
Toppings: Shredded cheese, salsa, guacamole, tomatoes, lime, jalapeños, green onions, crushed tortilla chips, sour cream (or plain Greek yogurt for extra protein) and burrito sauce.
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
- Preheat your air fryer to 375°F and grease a medium sized oven safe ceramic dish.
- Add the sliced peppers, zucchini and onion to the baking sheet. Drizzle with olive oil, sprinkle with chili powder, salt and pepper, and toss to coat. Bake for about 20 minutes, shaking the tray halfway through so the veggies cook evenly.
- While the veggies roast, cook the rice according to the package directions.
- Heat the oil in a large skillet over medium-high heat. Once hot, add the ground turkey, cumin, chili powder, garlic powder, paprika, salt and pepper. Use a spatula to crumble the meat into small pieces as it cooks, and cook until browned and no longer pink, about 8 to 10 minutes.
- While everything cooks, prep your toppings.
- To serve, add lettuce, rice, turkey and roasted veggies to each bowl and top with your favourite toppings. Or, for meal prep, portion each component into 4 containers and store in the fridge.
Substitutions
Gluten Free
This recipe is naturally gluten free. Just double check your spices, salsa and tortilla chips are certified gluten free.
Vegan
Swap the ground turkey for 2 cans of black beans or crumbled extra firm tofu, and use dairy-free cheese and sour cream (or skip them and load up on guac!).
Dairy Free
Skip the cheese and sour cream, or use dairy-free alternatives. Guacamole adds plenty of creaminess.
Nut Free
This recipe is naturally nut free.
Variations
The best thing about these bowls is how easy to customize they are!
- Swap the turkey for ground chicken, extra lean ground beef or shredded chicken.
- Use cauliflower rice for a lower carb option, or quinoa for extra protein and fiber.
- Add corn, roasted sweet potato or pickled red onions.
- Some of my favourite toppings include: cheese, lettuce or spinach, sauteed veggies, guacamole or chopped avocado, salsa, green onions, lime wedges, black beans, sour cream OR plain Greek yogurt, crushed tortilla chips, burrito sauce (my absolute favourite sauce is 2 parts plain yogurt or cottage cheese to 1 part BBQ sauce with a splash of lime juice and water to thin).
Equipment
Storage
Store the turkey, rice and veggies in airtight containers in the fridge for up to 4 days. Reheat in the microwave or a skillet until warmed through, then add fresh toppings. The cooked turkey and rice can also be frozen for up to 3 months.
Top Tips for Success
Don't overcrowd the baking sheet! Spread the veggies out in a single layer (use two trays if needed) so they roast and get slightly caramelized instead of steaming.
Frequently Asked Questions
Yes! These bowls are a balanced meal with lean protein from the turkey, fiber-rich carbs from the rice and beans, and lots of veggies. You can make them even more nourishing by using brown rice, adding beans and going heavy on the veggie toppings.
Each bowl has about 32g of protein before toppings. Adding black beans, cheese or a dollop of Greek yogurt will boost it even more.
Absolutely, they're one of my favourite meal preps! Portion the turkey, rice and veggies into containers and keep them in the fridge for up to 4 days. Store fresh toppings separately and add them right before eating.
Yes! Use about 1 ½ tablespoon of store-bought or homemade taco seasoning in place of the cumin, chili powder, garlic powder and paprika.
Yes! Quinoa, cauliflower rice or extra leafy greens all work great.
You can cook the veggies in the skillet instead of roasting them. Cook them first until tender, set aside, then cook the turkey in the same pan.
More high protein meal prep lunch ideas from a dietitian:
Love these ground turkey burrito bowls? Try these easy (non-boring) lunch ideas this week:
- Smashed Chickpea Salad
- Mediterranean Grain Bowls
- Buffalo Chicken Rice Bowls
- Easy Chickpea and Veggie Fritters
- Air Fryer Shrimp Bowls
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make these turkey burrito bowls, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Turkey Burrito Bowls
Ingredients
For the turkey meat:
- ½ tablespoon olive oil
- 1 lb ground turkey
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- salt and black pepper to taste
For the veggies:
- 2 medium bell peppers, thinly sliced
- 1 medium zucchini, cut into sticks
- ½ large yellow onion, thinly sliced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- salt and black pepper, to taste
To serve
- 1 cup uncooked rice, cooked according to package directions
- 4 cups lettuce or leafy greens of choice
- toppings of choice: shredded cheese, salsa, guacamole, topped tomatoes, smashed black beans, lime, jalapenos, green onions, crushed tortilla chips, sour cream, burrito sauce (see full text above) etc.
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Add the sliced peppers, zucchini and onion to the baking sheet. Drizzle with olive oil, sprinkle with chili powder, salt and pepper, and toss to coat. Bake for about 20 minutes, shaking the tray halfway through so the veggies cook evenly.
- While the veggies roast, cook the rice according to the package directions.
- Heat the oil in a large skillet over medium-high heat. Once hot, add the ground turkey, cumin, chili powder, garlic powder, paprika, salt and pepper. Use a spatula to crumble the meat into small pieces as it cooks, and cook until browned and no longer pink, about 8 to 10 minutes.
- While everything cooks, prep your toppings.
- To serve, add lettuce, rice, turkey and roasted veggies to each bowl and top with your favourite toppings. Or, for meal prep, portion each component into 4 containers and store in the fridge.
Lauren says
Delicious as always. I have made almost all of your bowl recipes and have loved each and every one of them - SO tasty and versatile and everyone in the fam is happy because they can pick and choose what they like. Total flavour fiesta!!
Bess says
So delicious and simple! I’m always looking for easy and balanced weeknight meals and this is a go to. #nourishedspring
Nicole Addison says
I am so glad you enjoy this recipe Bess! Thank you for entering our spring giveaway!