These gluten-free Taco Turkey and Black Bean Rice Bowls are a delicious and wholesome meal option. Packed with flavorful ingredients and easy to customize, they make for a satisfying dinner that the whole family will love.
Ingredients: 1 lb ground turkey. 1 cup cooked white or brown rice. 1 can 15 oz black beans, drained and rinsed. 1 cup diced tomatoes. 1/2 cup diced red onion. 1/2 cup diced bell peppers any color. 2 cloves garlic, minced. 1 tsp chili powder. 1/2 tsp ground cumin. 1/2 tsp paprika. Salt and pepper to taste. 1 cup shredded lettuce. 1/2 cup shredded cheddar cheese use a gluten-free brand. 1/4 cup fresh cilantro leaves, for garnish. Sour cream or Greek yogurt for topping optional. Salsa for topping optional.
Instructions: In a large skillet, cook the ground turkey over medium-high heat until browned and cooked through, breaking it apart with a spatula as it cooks. Drain any excess fat if needed. Add the diced onion, bell peppers, and minced garlic to the skillet with the cooked turkey. Cook for another 3-4 minutes, or until the vegetables soften. Stir in the chili powder, ground cumin, paprika, salt, and pepper. Cook for an additional 2 minutes to let the spices toast and flavors meld. Add the diced tomatoes and black beans to the skillet. Stir well and cook until heated through. To assemble the rice bowls, divide the cooked rice among 4 serving bowls. Top each bowl with the taco turkey and black bean mixture. Sprinkle shredded lettuce and cheddar cheese over the top of each bowl. Garnish with fresh cilantro leaves and, if desired, add a dollop of sour cream or Greek yogurt and salsa. Serve immediately and enjoy your gluten-free Taco Turkey and Black Bean Rice Bowls!
Prep Time: 15 minutes
Cook Time: 20 minutes
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