These Turkey Burrito Bowls are everything you want from a weeknight dinner: quick, filling, full of flavour and endlessly customisable. Think juicy, spiced turkey, fluffy rice and all your favourite toppings piled into one very satisfying bowl. If you've been looking for ground turkey burrito bowls that actually taste like something you are excited to eat, this is it.
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If you've been around here for a while, you'll know we have a bit of a thing for rice bowls - from poke bowls to Korean fried rice. Turkey, however? It only really makes an appearance twice a year: Christmas… and in a ground turkey burrito bowl. And honestly, this might be the better use of it.
Recipe Highlights
TASTE: Smoky, spiced turkey with a fresh citrus lift
WEEKNIGHT FACTOR: On the table in under 30 minutes, if you chop veggies fast
MEAL PREP: Holds three days in the fridge, keep components separate and assemble fresh
SEB'S RATING: Ate two bowls, then asked why turkey doesn't show up more than twice a year.
Ingredients and Substitutes
- Lean ground turkey. A lighter alternative to ground beef, but still plenty flavourful when cooked properly.
- Onion & garlic. Build the base flavour of the turkey mixture. You can add a pinch of garlic powder or onion powder if needed.
- Spices (chilli powder, cumin, oregano, smoked paprika). This is where the depth of flavour comes from. You can swap for homemade taco seasoning if you prefer.
- Tomato paste. Adds richness and helps bind everything together.
- Rice (long grain, white rice or brown rice). Use what you like - white rice for comfort, brown rice for a nuttier bite, or even cauliflower rice for a lighter option.
- Black beans & sweet corn. Classic burrito bowl staples. You can swap beans depending on what you have in the cupboard.
- Fresh toppings. Cherry tomatoes, red onion, avocado and lime juice add freshness and balance.
- Sour cream sauce. A cooling contrast. You can simply use a dollop of sour cream if you're keeping things simple.
Full ingredient list and quantities can be found in the recipe card below.
Step-By-Step Method
1. Cook the rice. Cook your rice according to packet instructions. Fluff and set aside.
2. Cook the base. Heat olive oil in a large skillet over medium heat. Add the onion and cook for 3-4 minutes until softened.
3. Add garlic and spices. Stir in garlic and spices, cooking for about 1 minute until fragrant.
4. Cook the turkey. Add the ground turkey, breaking it into small pieces. Cook on medium-high heat until browned and no pink remains.
5. Build the flavour. Stir in the tomato paste and water. Simmer for about 5-10 minutes until slightly thickened.
6. Prepare toppings. Mix tomatoes, red onion and a squeeze of lime juice for a quick fresh salsa. Stir together the sour cream sauce in a separate container.
7. Assemble the bowls. Divide rice between bowls. Top with the turkey mixture, black beans, sweet corn, avocado and salsa.
8. Finish and serve. Add your favourite toppings and finish with the sour cream sauce and lime wedges.
Recipe Tips
- Don't rush the browning. Let the turkey cook properly until there's no pink remains - that's where the flavour develops.
- Char the corn if you can. A quick blast in a hot pan adds a lot of flavour for very little effort.
- Season generously. Turkey can be mild, so don't be shy with salt and spices.
- Layer textures. Soft rice, juicy turkey, creamy avocado and crunchy toppings make all the difference.
- Make it your own. Add bell peppers, grated cheese like cheddar cheese, or even tortilla chips for crunch.
- Great for meal prep. This is an ideal easy dinner that keeps well and tastes just as good the next day.
Recipe FAQs
Yes - this works well with ground chicken or ground beef. Adjust seasoning as needed
Absolutely. Use vegetarian mince for a vegetarian option, or head to our Tofu Burrito Bowl recipe for completely plant-based.
Any! Long grain rice, brown rice or even cauliflower rice all work depending on your preference. I personally wouldn't use sticky rice varieties, like sushi rice or arborio.
Storage and Making Ahead
Store components separately in an airtight container in the fridge for up to 3 days. For best results, keep the rice, turkey and toppings in separate containers and assemble just before serving. You can reheat turkey, beans and rice (or cook it fresh).
This is one of those meals that's perfect for meal prep - easy to portion, easy to reheat, and still delicious the next day.
More Rice Bowls To Try
If you love this kind of burrito bowl recipe, I've shared more rice bowls below - from quick weeknight options to more flavour-packed favourites inspired by cuisines around the world.
Turkey Burrito Bowls
Ingredients
For the turkey:
- 500 g (1.1 lb) ground turkey
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 2 garlic cloves minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chilli powder
- ½ teaspoon oregano
- salt & black pepper to taste
- 3 tablespoon tomato paste
- 60 ml (¼ cup) water
For the bowls:
- 250 g (1⅓ cups) long grain rice uncooked
- 1 can 400 g (14 oz) black beans, drained & rinsed
- 150 g (1 cup) sweetcorn or corn off the cob, tinned or frozen, charred or sautéed
- 1 large avocado sliced
- 1 lime cut into wedges
- 200 g (1⅓ cups) cherry tomatoes halved
- ½ red onion finely diced
Sour Cream Sauce
- 80 g (⅓ cup) sour cream
- 1 tablespoon pickled jalapeno peppers finely chopped
- ½ teaspoon salt
- ½ teaspoon cumin
- 10 g (a large handful) coriander finely chopped
- 1 tablespoon freshly squeezed lime juice
Instructions
- Cook according to packet instructions. Fluff and set aside.
- In the meantime, heat oil in a large pan. Add onion, cook 3-4 minutes until soft.
- Add garlic and spices, cook for 1 minute.
- Add ground turkey, breaking it up as it cooks. Cook until browned and no longer pink.
- Stir in tomato paste and water. Simmer for 5 minutes until slightly thickened. Season well.
- Mix tomatoes, red onion and a squeeze of lime for a quick fresh salsa.
- In a small bowl combine all the sour cream ingredients.
- Divide rice between bowls. Top with turkey, beans, corn, avocado and salsa.
- Finish with coriander sour cream and a lime wedge.
Nutrition
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