Recipe How To Make Easy Turkey Burrito Bowls with Cilantro-Lime Rice


Assemble your-own burrito bowls are one of my number one speedy and simple suppers. This formula trades out the ordinary ground hamburger for lean ground turkey and burdens it up with a variety of new garnishes, including cut avocado and crunchy destroyed lettuce. It's simply the sort of light-yet-good feast January calls for. 

3 Tips for Making Restaurant-Quality Burrito Bowls at Home 

Before you head into the kitchen to make these burrito bowls, a couple of tips. 

1. Supplant the cilantro with finely slashed green onions in case you're not a fan. On the off chance that cilantro isn't your top choice, have a go at adding two tablespoons slashed green onions to the formula all things considered. It will add a fly of newness and flavor to the formula and will be similarly as tasty. 

2. Stand by to prepare the ground turkey with salt until the end. Taco preparing bundles regularly contain a great deal of salt, so you shouldn't have to add any extra salt whatsoever. 

3. Don't hesitate to blend and match the garnishes. Consider this formula a free blueprint of how to fabricate your burrito bowl and dress it up or down anyway you like. Guacamole, pice de gallo, and cut radishes would all make delectable increases. 

Turkey Burrito Bowls with Cilantro-Lime Rice 


2 cups water 
1 cup short-grain white rice 
1 medium lime 
2 tablespoons hacked new cilantro 
1 (around 15-ounce) can dark beans 
1 tablespoon olive oil 
1 pound ground turkey 
1 (1.25-ounce) bundle taco preparing, or 3 tablespoons natively constructed taco preparing 
Besting choices: salsa, destroyed cheddar, cut avocado, and destroyed romaine lettuce 


1. Heat 2 cups water to the point of boiling in a medium pot over medium warmth. Add 1 cup short-grain white rice. Re-visitation of a stew, decrease warmth to low, and cover. Cook until the rice has ingested the entirety of the water, 16 to 18 minutes. Then, split 1 medium lime and coarsely hack until you have 2 tablespoons cilantro. Channel and flush 1 can dark beans. Set up the fixings as wanted. 

2. Eliminate the rice from the warmth. Reveal and cushion the rice with a fork. Press in the juice from the lime parts, add the cilantro, and mix to consolidate. Cover again and put in a safe spot. 

3. Warmth 1 tablespoon olive oil in a huge skillet over medium warmth until shining. Add 1 pound ground turkey and 1 taco preparing parcel and cook, splitting the meat up with a wooden spoon into little pieces, until cooked through and carmelized, 4 to 6 minutes. 

4. Eliminate from heat. Add the dark beans and mix to consolidate. Serve the turkey blend over the rice with wanted garnishes. 

Formula NOTES :

Capacity: Leftovers can be refrigerated in an impenetrable compartment as long as 4 days.