Southwest Turkey and Black Bean Meal Prep Bowl

• 1 cup long grain white rice
• 2 cups water
• 1 tablespoon olive oil
• 1 pound lean ground turkey
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper (optional, adjust for spice level)
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup frozen corn kernels, thawed
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper, to taste

Instructions

1. Start by cooking the rice: Combine the rice and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed and rice is tender. Remove from heat and let stand covered for 5 minutes.
2. While rice cooks, heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
3. Add the minced garlic to the skillet and cook for 30 seconds until fragrant. Then add the ground turkey, breaking it up with a spoon. Cook until the turkey is no longer pink, about 6-8 minutes.
4. Stir in cumin, smoked paprika, chili powder, cayenne pepper (if using), salt, and pepper. Cook for another 1-2 minutes to toast the spices slightly.
5. Add the rinsed black beans and thawed corn kernels to the turkey mixture. Stir until heated through, about 3 minutes. Remove from heat.
6. Fluff the cooked rice with a fork and mix in the chopped cilantro and lime juice. Adjust salt if needed.
7. Portion the cilantro-lime rice evenly into four meal prep containers.
8. Top each rice portion with an equal amount of the turkey and black bean mixture.
9. Allow the bowls to cool before sealing and refrigerating. They can be reheated in the microwave for 1-2 minutes when ready to eat.

Chef tips

• For extra veggies, add diced bell peppers or cherry tomatoes to the turkey and bean mixture during step 5.
• If you prefer brown rice or a different grain like quinoa, adjust the cooking time and water quantity accordingly.
• To reduce sodium, use no-salt-added black beans and adjust seasoning to taste.
• If you want a dairy addition later, shredded cheese or a dollop of sour cream pairs well when reheating.