Ground Turkey & Black Bean Taco Salad

For my friends out here that aren't vegetarian or vegan, I have an incredible taco bowl recipe for you. This is my fourth meal prep idea for you to save and make. This is my delicious and flavorful, Ground Turkey & Black Bean Taco Bowl with: ground turkey, black beans, spring mix, bell pepper, cucumber, pico de gallo, lime, avocado, and green onion. When it comes to making a fantastic taco bowl, I believe using ground turkey breast carries the most flavor. This taco bowl is packed full of all the daily nutrients your body needs and it's so GOOD.

Now, to my friends who ARE vegetarian or vegan and want to try this recipe out, please opt out of the ground turkey! You'll still be able to enjoy all of the wonderful flavors this salad has to offer.

Whether you make this for one lunch/dinner one day or decide to use it as meal prep inspo, you are going to LOVE it! If you want to meal prep this salad, I have provided a detailed explanation of how to perfectly meal prep this salad without it spoiling! Let's get started.

Yields: 1

Prep time: 15 minutes

Total time: 25-30 minutes

This recipe is dairy free and gluten free.

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Ingredients:

1-2 handfuls of spring mix (or mix arugula and spinach together)

⅓ cup of black beans (canned, drained, washed)

3 tbsp of medium pico de gallo from Trader Joe's

1 mini yellow bell pepper finely diced

1/2 cucumber finely diced

½ - ⅔ cup of lean ground turkey breast (this is an estimation)

½ avocado chopped in cubes

Extra virgin olive oil

Salt

Taco seasoning

Adobo seasoning

Juice of 1 lime

Garnish of finely diced green onion

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Instructions:

How to Make the Salad:

1. Grab a bowl and add the spring mix (or combo of arugula and spinach). Add in the black beans, pico de gallo, cucumber, and bell pepper.

2. Now, for the ground turkey, I get the lean ground turkey breast from Trader Joe’s. In a frying pan on medium-high heat, drizzle in 1 TBSP of olive oil, and add in 1/3 of the block of ground turkey.

3. Season with taco seasoning and adobo seasoning to your liking. Remember that both have a lot of salt already so don't overdo it with each. Sauté until brown. Add the turkey on top of the salad. Add the avocado.

4. In a separate bowl make the dressing - add 1-2 TBSPs of olive oil, 1 lime, a dash of salt since the ground turkey is already salty enough. Mix well and drizzle onto salad.

5. Garnish with green onion. For a crunchy taste feel free to add in some tortilla chips. Enjoy!

How to Meal Prep the Salad:

1. First, grab 5 Tupperware. Distribute an even amount of spring mix (arugula & spinach) into each Tupperware.

2. Have 1- ½ cans of black beans drained and washed. Evenly distribute those into each Tupperware.

3. Next, evenly distribute pico de gallo into each Tupperware.

a. I really like this recipe because instead of having to grab a large bowl and create a huge salad to evenly distribute, you can just multiple the amounts of the ingredients by 5 and build each salad in each Tupperware.

4. Evenly distribute the bell pepper and cucumber.

5. Now, you're going to need 1 ½ packages of turkey breast. (Honestly depends on how much protein intake you want - remember you still have the black beans, which are a great source of protein).

6. Grab a large frying pan and drizzle in 2-3 TBSPs of olive oil and add in the turkey breast. Season with adobo and taco seasoning. Sauté until brown and then evenly distribute the ground turkey breast into each Tupperware.

7. Garnish each Tupperware salad with green onion.

8. Let's make the dressing:

a. I want you to have very small Tupperware that can hold individual dressings.

b. When you meal prep a salad, you don't want to pour on the dressing beforehand because then over the course of the week, the salad will get soggy. So, you want to prepare each salad's dressing and place them in their own separate containers.

c. I have provided an example of these tiny glass containers and the link to buy them off of Amazon.

d. In each mini Tupperware, add 1-2 TBSPs of olive oil, 1 lime, a dash of salt since the ground turkey is already salty enough. Mix well.

9. When it comes to adding the avocado, I recommend adding it to the salads each morning before you go to work because they will rot over the course of the week.

a. If you REALLY want to add avocado to the salad, add ½ avocado into each Tupperware and squeeze some lime on it. Don't chop it up prior.

10. What I recommend doing to make sure the salads don't spoil over the course of the week (they won't, but precautions are good to take) is to cover each salad with a paper towel and then add the lid on.

11. No need to reheat this since it's just a salad! Enjoy all week!

I hope you love this recipe as much as I did, so if you do, please leave me a comment and/or give this recipe a rating! I always read through my suggestions and comments, so please let me know your thoughts. If you have any questions you can feel free to DM me here or through Instagram. Speaking of Instagram - please tag me in all of your creations! I love seeing how the recipes come out and seeing how talented you all are. Sending my love.

xoxo,

Jasmin D the RD