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Turkey Taco Bowls with Cilantro Rice on a dark blue background with bowls of salsa and cheese and slices of lime scattered around.

Turkey Taco Bowls with Cilantro Rice

Everything you love about classic tacos - without the shell. Instead, the flavorful seasoned ground turkey and classic taco toppings are served on a bed of cilantro rice and shredded romaine lettuce.
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients

For Cilantro Rice:

  • 1 cup / 185 g basmati rice
  • 1 ½ cups packed fresh cilantro leaves and tender stems, from 1 large bunch
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 1 garlic clove
  • ½ teaspoon salt
  • ¼ teaspoon ground cumin

For Taco Meat:

  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped (about 1 cup chopped)
  • 3 garlic cloves, minced
  • 1 pound / 450 g ground dark meat turkey, you can also use lean ground beef
  • ½ to ¾ cup chicken broth
  • 2 tablespoons tomato paste
  • 1 tablespoon chili powder, or to taste
  • 1 tablespoon ground chipotle chili powder, or to taste
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon ground coriander
  • ½ teaspoon kosher salt, increase to 3/4 or 1 teaspoon if using salt-free chili powders
  • ¼ teaspoon ground cayenne
  • 1 teaspoon cider vinegar

For Assembly:

  • 1 cup / 172 g canned black beans
  • 1 tablespoon olive oil
  • 1 teaspoon lime juice
  • ¼ teaspoon ground chipotle chili powder
  • 1 head romaine lettuce, thinly sliced
  • shredded cheddar cheese
  • sour cream
  • fresh cilantro leaves or micro cilantro
  • pico de gallo fresh salsa
  • 1 avocado, thinly sliced or cubed

Instructions

  • Cook rice according to package instructions or using a rice cooker.
  • Meanwhile, combine cilantro, olive oil, lime juice, salt, garlic and cumin in a food processor. Pulse until coarsely chopped and no large leaves of cilantro remain. When rice is done cooking, fluff with a fork, then stir cilantro mixture until rice is evenly coated. Cover and set aside to keep warm.
  • Heat vegetable oil in a large nonstick skillet over medium heat. Add onion and garlic and cook until softened, 3 to 5 minutes. Add ground turkey and continue to cook for about 5 minutes or until mostly cooked through. Add chicken broth, tomato paste, salt and spices and cook until liquid has reduced and ground beef is nice and saucy. Depending on how fatty/juicy your meat is you may want to add a bit more broth as desired (ground turkey tends to be drier and will likely need the full 3/4 cup, while ground beef will likely need less liquid). Taste and add more salt or chili powder if needed. Remove from heat and stir in cider vinegar.
  • Meanwhile, drain and rinse black beans. Toss in a bowl with a drizzle of olive oil, lime juice, chili powder and a pinch of salt. Stir until evenly coated.
  • To serve, place a handful of sliced lettuce in the bottom of each bowl. Top with rice, and spoon on ground turkey and beans. Place a dollop of sour cream in each bowl. Sprinkle with shredded cheese, fresh cilantro and pico de gallo, and arrange avocado slices along the side of the bowl. Serve warm.