2 cups cooked white or brown rice or cauliflower rice

1 pound lean ground turkey

1 tablespoon olive oil

1 teaspoon chili powder

1 teaspoon cumin

1/2 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and black pepper to taste

2 cups chopped romaine or iceberg lettuce

1 cup corn (fresh, grilled, or frozen and thawed)

1 avocado, sliced (or guacamole)

1/2 cup salsa

Fresh cilantro, chopped

Lime wedges

Optional:

1 cup black beans, rinsed and drained

⅓ cup light Greek yogurt

Cook Mode Prevent your screen from going dark

Cook your rice or cauliflower rice according to package instructions and set aside.
Heat olive oil over medium heat in a large skillet. Add ground turkey and cook, breaking it apart until browned and fully cooked (about 6-8 minutes).
Add chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper to the turkey. Stir and cook for another 2-3 minutes until the spices are fragrant. Remove from heat.
To assemble the bowls, divide rice (or cauliflower rice) between 4 bowls.
Top each bowl with seasoned turkey, lettuce, corn, avocado, salsa, and cilantro.
Garnish with lime wedges and add optional black beans and Greek yogurt.
Serve immediately and enjoy!

Meal Prep: Prepare turkey, rice, and toppings ahead of time for an easy meal throughout the week.

Substitutions: Use brown rice, ground chicken, or tofu as alternatives.

Storage: Store leftovers in an airtight container for up to 3-4 days. Avoid adding fresh toppings like avocado until ready to serve.

Spice it Up: Add jalapeños or spicy salsa for a fiery kick.