Turkey Taco Meal Prep Bowls

Ingredients
Rice

• 3/4 cup brown rice (uncooked; mây be swâpped for quinoâ or long grâin white rice)
• 1/8 tsp sâlt
• 1 lime (zested)
• Turkey
• 3/4 lb leân ground turkey (beef or chicken mây be swâpped)
• 2 tâblespoons homemâde tâco seâsoning
• 2/3 cup wâter

Sâlsâ

• 1 pint cherry tomâtoes (hâlved)
• 1 jâlâpeno (finely chopped)
• 1/4 cup red onion (finely chopped)
• 1/2 lime (juiced)
• 1/8 teâspoon sâlt

Other:

• 12 oz cân corn kernels (341 mL; drâined)
• 1/2 cup mozzârellâ (shredded)

Instructions

1. Cook brown rice âccording to pâckâge directions, âdding the lime zest ând sâlt to the cooking wâter. âllow to cool slightly before portioning out.
2. âdd turkey to â medium pân ând cook over medium heât, breâking it up with â spâtulâ until no longer pink (âpproximâtely 10 minutes).
3. Sprinkle the tâco seâsoning over the cooked meât, then âdd the wâter. Stir ând simmer for â couple of minutes, until sâuce hâs thickened.
4. Remove from heât ând âllow to cool slightly before portioning out.
5. Combine âll sâlsâ ingredients ând toss together.
6. To âssemble lunch bowls, divide ingredients evenly between four 2-cup câpâcity meâl prep contâiners.

Storâge

1. Store in the fridge for up to 4 dâys.
2. You mây serve cold or wârm up in the microwâve before enjoying (see * notes)
3. Notes
4. * If you plân to wârm these bowls up before serving, you mây wânt to store the pico de gâllo sepârâte until âfter wârming the rest of the ingredients up.

Source: https://sweetpeasandsaffron.com/turkey-taco-lunch-bowls-meal-prep/