Gluten Free Turkey Taco Bowls
Taco night gets a serious upgrade when everything lands in a bowl built on fluffy cilantro-lime rice instead of a flour tortilla. The seasoned ground turkey — cooked down with red bell pepper, diced tomatoes, chili powder, cumin, and smoked paprika — delivers that deeply savory, slightly smoky flavor you want from a great taco filling, no shell required. One of the sneaky challenges with packaged taco seasonings is that many contain fillers or starch-based anti-caking agents that aren't safe for people avoiding gluten, so mixing your own spice blend from scratch (as this recipe does) keeps every bite worry-free. Black beans, sweet corn, halved cherry tomatoes, and creamy avocado round out each bowl with color, texture, and freshness that make it feel like a full restaurant plate. Optional shredded cheddar and sour cream take it over the top if you're in the mood to pile on. This recipe serves 4, comes together in about 40 minutes of mostly hands-off cooking, and reheats beautifully — making it a smart pick for weeknight meal prep too.
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Learn more →Ingredients
4 servings
For the cilantro-lime rice
- 1 ½ cups long-grain white rice
- 2 ¾ cups water
- ¾ tsp salt
- 2 tbsp fresh lime juice (from about 1 lime)
- ¼ cup fresh cilantro, roughly chopped
For the turkey
- 1 tbsp olive oil
- 1 lb ground turkey
- ½ cup red bell pepper, finely diced
- 1 can (14.5 oz) diced tomatoes, drained
- 2 tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
For the bowls
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen and thawed, or canned and drained)
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced or diced
For serving
- ½ cup sour cream (optional)
- ½ cup shredded cheddar cheese (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Combine the rice, water, and 3/4 tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover tightly, and cook until the water is fully absorbed and the rice is tender, about 18 minutes. Remove from heat and let sit, covered, for 5 minutes.
- 2
Fluff the rice with a fork, then stir in the lime juice and cilantro until evenly combined. Cover to keep warm and set aside.
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