Cabbage Taco Bowls with Ground Turkey
These easy stovetop taco bowls pair seasoned ground turkey with fluffy rice, crisp cabbage, sweet corn, salsa, and creamy avocado for a fresh, filling weeknight meal.
Prep: 10 min · Cook: 25 min · Yield: 4 · Method: Stovetop
Ingredients
- 1 cup long-grain white rice
- 1.5 cups water
- 1 tablespoon olive oil
- 1 pound ground turkey
- 2 tablespoons taco seasoning
- 0.5 cup water
- 5 cups green cabbage
- 1.5 cups corn kernels
- 1 cup salsa
- 1 large avocado
- 1 whole lime
Cooking instructions
- Rinse the rice until the water runs mostly clear. Combine it with 1 1/2 cups water in a medium saucepan. Bring to a boil, reduce to low, cover, and simmer until the water is absorbed and the rice is tender, 15 to 18 minutes. Remove from the heat and let stand, covered, for 5 minutes; fluff with a fork. (about 23 min) — Low simmer
- While the rice cooks, heat the olive oil in a large skillet over medium-high heat. Add the ground turkey and cook, breaking it into crumbles, until no longer pink, 5 to 7 minutes. (about 7 min) — Medium-high
- Stir in the taco seasoning and 1/2 cup water. Simmer until the liquid reduces and the turkey is well coated, 2 to 3 minutes. The turkey should reach 165°F in the thickest pieces. (about 3 min) — Simmer
- Add the corn to the skillet and cook until heated through, about 2 minutes. Thinly slice the cabbage, dice the avocado, and cut the lime into wedges. (about 2 min) — Medium
- Divide the rice among four bowls. Top with cabbage, taco turkey and corn. Spoon salsa over each bowl, add avocado, and serve with lime wedges. (about 2 min) — None