Burrito Bowl Meal Prep

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  Rice, White, Long-Grain(960g)
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  Ground Turkey, 99% Lean(454g)
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  Taco Seasoning, Packet (E.G. Old El Paso)

  Taco seasoning packet — Old El Paso or McCormick. Low sodium if available.

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  Corn, Sweet, Frozen(240g)
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  Beans, Black, Canned, Drained(425g)
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  Cheddar Cheese(113g)
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  Salsa, Prepared, Red, Store-Bought(320g)
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  Green Onion (Scallion)

Instructions

1. 1Cook the rice according to package directions (typically 1.5 cups uncooked rice with 2.5 cups water). Bring to a boil over high heat, then reduce to low heat, cover, and cook 15–18 minutes until the liquid is absorbed and rice is tender. Fluff with a fork.
2. 2While the rice cooks, add the ground turkey to a skillet over medium-high heat. Cook 6–8 minutes, breaking it apart with a spoon, until no longer pink and cooked through. If needed, add a small amount of oil to prevent sticking.
3. 3Once the turkey is fully cooked, add the taco seasoning packet and 1/2 cup water to the skillet. Stir well and simmer over medium heat for 5–7 minutes until the liquid reduces to a saucy consistency and coats the meat.
4. 4While the rice and turkey finish cooking, thaw the corn, drain and rinse the black beans, shred the cheddar cheese, and slice the green onions.
5. 5Divide the cooked rice evenly into 4 airtight containers while hot, using about 1 cup rice per container.
6. 6Top each container with the seasoned turkey, thawed corn, black beans, shredded cheddar, salsa, and green onions, distributing each ingredient evenly across all 4 bowls.
7. 7Seal the containers and refrigerate. When ready to eat, microwave each bowl for 1–2 minutes until the cheese melts and the contents are heated through.