Make Ahead Deconstructed Turkey Burrito Bowls

It’s meal prep Sunday again! 

It’s the heart of summer in Ohio and the thought of a warm lunch is a hard pill for me to swallow. Lately, our lunches have consisted of a lot of summer squash, zucchini, and rice, but I’m a bit burnt out on the same old thing, and am jonesing for something different.

*Just a little insight here; you probably already know I’m trying to be a bit more plant based with my choices. Throughout the week, I stick to that quite well, but I still find myself having small amounts of meat on the weekend (last night we had lamb at a friend’s house). For me and my reasons for eating better, cutting out meat and dairy even a little is a huge amount of progress, but I’m trying to be very moderate about my intake. I’ve cut a lot of red meats out of my diet, but this week we are having ground, organic turkey in our lunches. I’m not disappointed in myself for this choice, and I still think that I’m doing leaps and bounds better than I used to, but I’m working on finding what type of lifestyle works best for me. This recipe could be vegetarian by cutting out the meat.*

This weeks meal prep came from my love for Chipotle and the craving I’ve had all week for salsa. 

This bowl is a fairly easy make, and is loaded with protein and veggies. You could substitute the turkey for another kind of meat if you wanted (think chicken or beef) or cut it out to make the dish vegetarian. I whipped up a really quick lime and corn salsa, and added some black beans to the dish for more flavor and protein. 

If you’re in a big hurry, you could use canned salsa, canned beans, etc, but I find this dish tastes best with fresh ingredients, and you know what is in it. I also love this super easy, minimal ingredient chunky garden salsa, and the lime gives it an incredible flavor!


1 lb ground turkey

Homemade taco seasoning or 1 pouch store bought. (For homemade, I use a mix of cumin, salt and pepper, chili powder, red pepper flakes, basil, oregano, onion and garlic powder.) 

1 quart cherry or grape tomatoes halved

1 large tomato diced

1 red onion, diced

1/2 to whole bag of frozen corn (or fresh off the cob, chilled)

Black beans (I cook mine in advance. Canned works too, just watch the sodium!)

Juice of one lime

Basil, to taste

Salt and pepper to taste

3 to 3 1/2 cups cooked brown rice

  • Cook your turkey in a skillet until browned and cooked through. Add 1/3 cup water and taco seasoning, cover and let simmer for 5 to 10 minutes.
  • While your meat seasons, pour corn into a mixing bowl. Add halved cherry tomatoes, and diced tomatoes, onion, and basil. Mix well. Add lime juice, salt and pepper, mix again. 
  • Divide your rice among bowls equally. Spoon salsa mixture next to rice, add black beans on the top, or in a row next to the rice.
  • Once the turkey has cooled, too your bowl with it, or spoon it on the side next to the rice.

I like to slice and add avacado on top of the bowl right before I eat it. Ross likes to add cheese. You could eat the bowl warm, however it’s really tasty cold, and it’s perfect on a hot day! 

All in all, this recipe is one of the easier ones to make ahead of time, and should keep for up to five days if stored in an air tight container in the fridge.

For an extra punch of loaded, plant based goodness, skip the turkey and serve the mixture of rice, beans and salsa in a romaine leaf, or whole grain wrap! 

*This recipe made and filled 9 square Glad containers.*

Happy prepping friends! 


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