There is so much to celebrate about this bowl of goodness. It’s yummy, it can be made in advance, and it’s good for you! What more is there to love? Just wait and see!
We love ordering a big ole burrito bowl from Chipotle®. In fact, we even did our own version of their Chicken Burrito Bowl. But, even though the ingredients are fresh, the huge helping is loaded with calories. With our version, we trim back the calories significantly, but keep all the flavor!
How To Make Turkey Burrito Bowl
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The Ingredients You Will Need
One of the great things about a burrito bowl is you can control what you add to it, and how much. Homemade is always best, and so many of the components can be prepared in advance. For our version, here’s what you’ll need to have on hand:
For the Cilantro Lime Brown Rice
Brown rice – We recommend long-grain, but you can substitute Minute rice or microwavable steamed rice, too.
Bay leaf – Dried or fresh.
Lime juice – Fresh is best. Usually from half of a juicy lime.
Oil – We add a splash of olive oil, but this is optional. We find it helps in the overall texture of the rice.
Salt – Kosher is great, but table salt will work, too.
For the Ground Turkey Taco Meat
Oil – Olive oil or extra-virgin olive oil.
Onion – Chopped.
Garlic – Minced.
Ground turkey – 93% or 99% lean. We usually go with 93%. 99% is almost dry, in our opinion.
Seasonings – Chili powder, ground cumin, dried oregano, garlic powder, onion powder, smoked paprika, salt, and pepper.
Flour – All-purpose.
Broth – Chicken, beef, or vegetable. Or, you can substitute water.
For the Seasoned Beans
Canned beans – We love red kidney beans, but go with your favorite. Pinto beans, black beans, or even black-eyed peas are all great options.
Broth – Chicken is recommended. But, vegetable stock can be substituted.
Seasonings – Chili powder, ground cumin, salt.
Burrito Bowl Fillings
Lettuce – Chopped romaine of iceberg is recommended.
Corn salsa – Homemade is easy and so good, but, store-bought will work, too.
Shredded cheese – Cheddar, Monterey Jack, Colby, or Cotija are all wonderful options.
Pico de gallo – Fresh Pico de Gallo is fresh and easy. However, store-bought can work in a pinch.
Jalapeños – Fresh or pickled (nacho slices).
Salsa – Roasted tomato salsa is wonderful. But your favorite purchased salsa will work, too.
Sour cream – Mexican crema or Mexican sour cream are wonderful options, too.
Cilantro – Fresh, chopped.
Avocado – Fresh and sliced.
EXPERT TIP: When preparing long-grain brown rice, you’ll need to give it plenty of time to simmer and become soft. It can take anywhere from 30 to 50 minutes. Check after 20 minutes, and add more liquid as necessary. Stir the rice every now and then to help keep the rice from sticking to the bottom of the pan.
Tips for Making the Best Turkey Burrito Bowl
Homemade Is Best – There are numerous components to our burrito bowl. Making the taco meat, rice, corn salsa, and tomato salsa all from scratch takes a little more effort, but the difference in taste is night and day. And they can all be made well in advance!
Don’t Overcook the Turkey Taco Mixture – After you add the liquid to the seasoned meat, let it simmer until most of the liquid has evaporated, but not all of it. You want to keep it juicy, but not dripping.
Keep Warm Items Warm – This bowl is definitely best when the taco meat, rice, and beans are served warm. After you prepare them, cover them with a lid to keep them warm.
Distribute the Components Evenly – Resist the temptation to overdo it with any of the components of the bowl. Start with a thin foundation of rice, and then add scoops of the remaining ingredients. This will create a perfectly balanced bowl without one flavor overpowering any of the others.
How To Serve
If you ever dined at a Chipotle, you see the assembly line of ingredients as you let the food preparers know how you want your bowl.
You can create a similar lineup at home. Letting everyone build their own bowl lets them pick and choose the components they prefer, plus, it’s just fun!
This is one of those dishes that makes for amazing meal planning. Store each component (consolidate where it makes sense) in individual containers and then heat and serve each day of the week you want a burrito bowl. The individual containers travel easily, too!
EXPERT TIP: If you’re in a crunch for time, simply drain the beans from the can and serve as is. Simmering them in seasoned broth deepens the flavor, but you’ll still get good taste and texture straight from the can.
Other “Low Cal, Big Taste” Recipes to Try
There’s no need to sacrifice taste when you’re trying to eat healthy. Here is a collection of some of our low-calorie dishes that are always a huge hit with the family.
These are all amazing in their own way. But, in the meantime, isn’t this bowl of yumminess calling your name?
This dish is so deeply flavorful, especially when you make most of it from scratch.
We love to make all of the components on a Sunday afternoon, and then enjoy amazing burrito bowls all week.
Stir everything together, and the taste is truly restaurant-quality. Without all the calories and sodium! The best!
Ready to make the yummiest (and healthiest) dish in town? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
For the Cilantro Lime Brown Rice
Make the Ground Turkey Taco Meat
Heat the oil in a large skillet over medium heat. Add the onions and sauté until soft, about 5 minutes. Stir in the garlic and sauté for another 30 seconds.
1 tbsp olive oil, 1 medium onion, 3 cloves garlic
Add the ground turkey and break it up with a wooden spoon or spatula. Cook, stirring often, until no longer pink. If excess grease has rendered, soak it up with a paper towel, or tilt the skillet and spoon it off (discard safely).
Stir in the chili powder, cumin, oregano, paprika, garlic powder, onion powder, salt, and pepper. Stir and cook until the meat is fully coated and aromatic, about 1 minute. Stir in the flour and cook for another minute.
2 tsp chili powder, 1 tsp ground cumin, 1 tsp oregano, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp Kosher salt, ½ tsp black pepper, 1 tbsp all-purpose flour
Stir in the broth and simmer until most of the liquid has evaporated but not dry, usually about 10 minutes. Cover and set aside.
1 cup chicken broth
Make the Cilantro Lime Brown Rice
Add the rice, water, and bay leaf into a medium-sized saucepan (with a lid). Bring to a boil. Stir and lower the heat to LOW. Cover and simmer until the rice is tender, about 40 to 50 minutes. Check the rice after 20 minutes, and add a little more water if needed. Continue this process until the rice is fluffy and soft. Remove from the heat and remove the bay leaf.
1¼ cup long-grain brown rice, 1⅔ cup water, 1 bay leaf
Stir in the cilantro, lime juice, olive oil, and salt. Cover and set aside.
¼ cup cilantro, 1 tbsp lime juice, ½ tsp salt
Prepare the Seasoned Beans
In a small saucepan, add the rinsed beans, broth, chili powder, cumin, and salt. Bring to a simmer and cook, stirring occasionally for about 5 minutes. Cover and set aside.
1 15 oz can red kidney beans, ¼ cup chicken broth, ½ tsp chili powder, ¼ tsp ground cumin, ¼ tsp Kosher salt
Build the Burrito Bowls
Scoop about ⅓ cup of the rice into individual serving bowls. Top with turkey taco meat, seasoned beans, and other desired toppings. Serve at once.
2 cups romaine lettuce, 2 cups roasted corn salsa, ¾ cup Colby Jack cheese, 1 cup pico de gallo, 1 cup roasted tomato salsa, jalapeños, cilantro, sour cream
Calories: 263kcal | Carbohydrates: 21g | Protein: 24g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 58mg | Sodium: 1287mg | Potassium: 397mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2197IU | Vitamin C: 6mg | Calcium: 152mg | Iron: 2mg
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