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Turkey Burrito Bowl

  • 4 Servings
  • 10 mins Prep Time
  • 16 mins Total Time


  • 1 package 93% Lean Ground Turkey
  • 1/2 cup plain Greek yogurt
  • 1-2 teaspoons Sriracha sauce, to desired level of heat
  • 1 tablespoon lime juice, freshly squeezed
  • 2 tablespoons water
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • 2 cups warm cooked rice, white or brown
  • 1, 15-ounce can black beans, drained, rinsed and warmed
  • 1, 15.25-ounce can whole kernel corn, drained and warmed
  • 3/4 cup salsa, pico de gallo-style

Serving Size About 2 cups
Amount Per Serving
Calories 470
Calories from Fat
% Daily Value*
Total Fat 12g 15%
Saturated Fat 3.5g 18%
Trans Fat 0g
Cholesterol 85mg 28%
Sodium 860mg 37%
Total Carbohydrates 57g 21%
Dietary Fiber 3g 11%
Sugars 8g
Protein 36g
Vitamin D 0%
Calcium 8%
Iron 30%
Potassium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly.
  • Step 1

    In a small bowl, whisk together yogurt, Sriracha sauce, lime juice and water, then set aside.
  • Step 2

    Heat a large, non-stick skillet over medium-high heat.
  • Step 3

    Add ground turkey, chili powder, garlic powder and cumin to skillet. Cook and stir to crumble until meat is cooked to 165° F, about 6 minutes.
  • Step 4

    Season to taste with salt and pepper.
  • Step 5

    Divide warm rice into four bowls. Top with turkey, black beans, corn and pico de gallo.
  • Step 6

    Drizzle with yogurt sauce. Garnish with cilantro, if desired.

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