Meal Prep Turkey Taco Bowls with Chef Billy Parisi

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

shredded cheese

🥗Healthier: nutritional yeast

💰Cheaper: cheddar cheese

Nutritional yeast is lower in calories and adds a cheesy flavor

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often cheaper and has a neutral flavor

Set a medium-sized pot on the burner.

Add long grain rice and water to the pot.

Bring the mixture to a boil.

Once boiling, cover with a lid and reduce heat to simmer for 15 minutes.

After 15 minutes, turn off the heat and let it sit for another 5 minutes.

Remove the lid and fluff the rice with a fork, then set it aside.

Slice red bell peppers into thick julienne pieces.

Slice yellow pepper into thick julienne pieces (optional: orange or green pepper can be used).

Julienne a red onion and place it in a bowl.

Heat a 13 1/2-inch non-stick pan over high heat and add a little olive oil.

Add the sliced peppers and onions to the pan and caramelize for about 4-5 minutes, stirring often.

Season the vegetables with sea salt and fresh cracked black pepper, then set them aside.

In the same pan, add ground turkey without adding oil.

Use a GoodCook meat chopper to break the ground turkey into smaller pieces as it cooks.

Zest a lime using a GoodCook zester, then extract the juice from the lime.

Deglaze the pan with the lime juice.

Add chili powder, cumin, salt, and pepper to the turkey and mix well.

Add a little bit of water to keep the turkey moist and mix all ingredients together.

Start plating the meal prep bowls by adding ground turkey to one compartment.

In the next compartment, add beans, corn, and shredded cheese.

In the large compartment, add the cooked rice and sprinkle with cilantro.

Add the roasted peppers and onions on top of the rice.

Finish with a lime wedge and cover the meal prep bowl.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens