Taco Salad Meal Prep Bowls
Healthy Taco Salad Meal Prep Bowls with lean ground turkey, rice, black beans, corn, and toppings. Fresh and easy make-ahead recipe!
Taco Salad Meal Prep Bowls are the perfect healthy make-ahead meals for busy weekdays. Each bowl is packed with seasoned ground turkey, fluffy jasmine rice, black beans, sweet corn, and crisp lettuce. Fresh cherry tomatoes add a juicy burst of flavor, and you can customize your bowls with all your favorite toppings: salsa, sour cream, shredded cheese, avocado, or light dressing. These easy meal prep bowls use fresh, lighter ingredients and are loaded with protein, fiber, and healthy fats to keep you full and energized. These ground turkey bowls are a nutritious lunch or dinner that tastes amazing, is budget-friendly, customizable, and easy to assemble.
TACO SALAD MEAL PREP BOWLS
One of the best things about these taco salad meal prep bowls is that they come together in just under 30 minutes from start to finish! They store beautifully in the fridge for up to 3 days, making them an ideal grab-and-go option for work or busy nights. Skip the drive-thru, save money, and stay on track with your weekly meal prep routine with these homemade taco salad bowls.
Find all my expert tips on how to make taco salad meal prep bowls from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️
Why You’ll Love This Quick & Easy Taco Salad Meal Prep Bowls Recipe:
- Convenient & Easy: These taco salad bowls come together in about 30 minutes, making them perfect for busy weekdays when you need healthy meals ready to go.
- Healthy & Protein-Dense: Made with lean ground turkey, black beans, and fresh veggies, each bowl is packed with protein, fiber, and wholesome ingredients to keep you full longer.
- Customizable: Add salsa, sour cream, shredded cheese, avocado, or your favorite taco toppings to make each bowl exactly how you like it. Make each bowl as hearty and light as you’d like!
- Grab & Go Meals: These taco salad meal prep bowls store well for up to 3 days, making them ideal for work lunches or quick dinners. They are easy to reheat and clean up too!
- Budget-Friendly Recipe: A great way to stretch simple ingredients into multiple meals while saving money and avoiding takeout.
Ingredients
- 1 pound lean ground turkey (I use 93 % lean)
- 1 Tablespoon taco seasoning
- 1 can (15 ounces) black beans, drained
- 1 can (15 ounces) corn, drained
- 2 cups cooked jasmine rice (I use the Uncle Ben’s ‘Ready Rice’ bags)
- 1/2 cup cherry tomatoes, halved
- green leaf lettuce
Toppings
- salsa
- light sour cream
- light dressing
Instructions
In a large, non-stick skillet, add ground turkey and sprinkle taco seasoning over the top. Cook and crumble turkey over medium-high heat until thoroughly cooked.
Take four individual meal prep bowls/containers (I buy mine on Amazon) or any microwave-safe container with lids. Divide the cooked ground turkey evenly between the four bowls.
Then divide the black beans, corn, rice and tomatoes between the bowls so each bowl has equal amounts. (Make sure turkey has cooled down before closing with lids.) Place each bowl, covered with their lids, in the fridge to store for up to 3 days.
When ready to eat, remove lids and microwave in 40 second increments until warmed through. Top each bowl with desired amount of green leaf lettuce and your favorite taco toppings. Enjoy!
Servings
Yields: 4 taco salad meal prep bowls.
Storage and Reheating
For best results, store your taco meal prep bowls in airtight, microwave-safe containers for up to 3 days, keeping the lettuce and toppings separate, so they stay crisp. When ready to eat, remove the lid and reheat the turkey, rice, beans, corn, and tomatoes in 30-40 second increments until warmed through, then add the fresh lettuce and your favorite taco toppings. These bowls can also be enjoyed cold if you prefer a no-heat option.
Holly’s Tips for The Best Taco Meal Prep Bowls:
- Cool The Ground Turkey Completely: For the freshest and best taco salad meal prep results, let the cooked turkey cool before sealing the containers to avoid sogginess.
- Use Taco Seasoning: Choose a high-quality taco seasoning or add extra spices like cumin, chili powder, or garlic powder to make your ground turkey taco bowls taste even better.
- Keep Lettuce & Toppings Separate: To maintain crisp texture, store lettuce, salsa, sour cream, and dressings separately and add them right before eating.
- Reheat in Short Intervals: Warm the turkey, rice, beans, and corn in 30-40 second increments for perfectly reheated taco meal prep bowls without overcooking.
- Choose Jasmine or Ready Rice: Using microwaveable jasmine rice is more convenient, saves prep time, and helps these healthy meal prep bowls come together fast.
- Customizable Meal Prep: Add avocado, shredded cheese, jalapeños, lime juice, cilantro, or crushed tortilla chips for extra flavor and texture in your taco salad bowls.
- Evenly Portion Ingredients: Dividing the turkey, beans, corn, and rice evenly ensures well-balanced, satisfying meal prep bowls that keep you full.
Frequently Asked Questions:
Absolutely! These taco salad meal prep bowls are perfect for making ahead. They keep well in the fridge for up to 3 days when stored in airtight containers.
Yes. Ground beef, ground chicken, or even plant-based crumbles work great in these taco salad bowls. Just adjust the seasoning as needed.
Made with lean ground turkey, fiber-rich beans, and fresh veggies, these bowls are a high-protein, balanced option for healthy eating goals.
Yes. If you prefer a cold taco salad, simply skip the reheating step and add your fresh toppings before serving.
To make Taco Salad Meal Prep Bowls dairy-free, skip or substitute any dairy toppings. Use dairy-free alternatives for sour cream, cheese, or dressings. Look for plant-based sour cream or shredded cheese made from cashews, almonds, or coconut. All the other ingredients in the bowls, like lean ground turkey, rice, beans, corn, lettuce, and tomatoes, are naturally dairy-free.
To make these Taco Salad Meal Prep Bowls gluten-free, ensure all ingredients are certified gluten-free. Use a gluten-free taco seasoning (some blends contain wheat as a thickener), double-check that your black beans and corn are labeled gluten-free, and choose a gluten-free rice option. Most plain jasmine rice is naturally gluten-free. All other ingredients are naturally gluten-free.
Similar Recipes
Craving something similar? Try my Taco Potato Bowls.
Looking for more meal-prep friendly recipes? You can’t go wrong with any of these highly-rated nutritious meals: Air Fryer Steak Bites, Korean Beef and Rice Bowls, Hawaiian Chicken Meal Prep Bowls, Oven Roasted Chicken and Veggies, One Pan Honey Garlic Chicken and Veggies, and One Pan Balsamic Chicken and Veggies.
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Taco Salad Meal Prep Bowls
Ingredients
- 1 pound lean ground turkey (I use 93 % lean)
- 1 Tablespoon taco seasoning
- 1 can (15 ounces) black beans, drained
- 1 can (15 ounces) corn, drained
- 2 cups cooked jasmine rice (I use the Uncle Ben's 'Ready Rice' bags)
- 1/2 cup cherry tomatoes, halved
- green leaf lettuce
- Toppings: salsa, light sour cream, light dressing, etc.
Instructions
- In a large, non-stick skillet, add ground turkey and sprinkle taco seasoning over the top. Cook and crumble turkey, over medium-high heat, until thoroughly cooked.
- Take four individual meal prep bowls/containers (I buy mine off Amazon) or any microwave-safe container with lids. Divide the cooked ground turkey evenly between the four bowls.
- Then divide the black beans, corn, rice and tomatoes between the bowls so each bowl has equal amounts. (Make sure turkey has cooled down before closing with lids.) Place each bowl, covered with their lids, in the fridge to store for up to 3 days.
- When ready to eat, remove lids and microwave in 40 second increments until warmed through. Top each bowl with desired amount of green leaf lettuce and your favorite taco toppings. Enjoy!
Notes
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The hardest part for me when I started meal prepping was convincing myself that I wasn’t eating leftovers. I always saved my left overs for my son but rarely would I ever touch them.
eventually I broke down and purchased both these RECTANGULAR containers as well as the two sections ones. I also purchased 2 OZ cups with lids for any condiments. Once I started doing that, these meals didn’t feel like leftovers at all. They felt like I ordered from a restaurant.