Turkey Taco Bowls

I made this turkey taco bowl to take on the plane with me in January. It was the first time I was taking a meal with me, but I loved it! The meal itself was great, the avocados were still green, and I also liked being able to have a leisurely connection during which I wasn’t running around looking for, and overpaying for, fast food. This makes about 4 servings. (My dessert was Belvita sandwich cookies with chocolate filling.)

2 Tbsp. oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 large red onion, sliced
1 tsp. salt
1 tsp. pepper
1 lb. ground turkey
1 Tbsp. taco seasoning (I use this recipe)
28 oz. diced tomato, drained
2 cups rice, cooked
1 can black beans, drained and rinsed
1 can corn
1 jar salsa
1 lime, sliced into wedges
lactose-free sharp cheddar cheese, grated
fresh cilantro, for garnish
(I added an avocado, cubed and tossed in lemon juice)

Heat oil in a large skillet over medium-high heat.

Add the peppers and onions and season with salt and pepper, to taste. Cook, stirring occasionally, until vegetables have softened. Remove from pan, set aside.

Add ground turkey to hot skillet. Break apart with a wooden spoon to separate.

Season with taco seasoning, stir, cooking until meat has browned and cooked through.

Stir in tomatoes. Bring to a gentle simmer for about 5 minutes. Remove from heat.

To assemble the taco bowls, add a base of rice to 4 food storage containers. Top each with a scoop of black beans, corn, salsa, cheddar cheese, cooked peppers and onions, and taco meat. Garnish with fresh cilantro and a lime wedge.

Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days.