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Easy Sheet-Pan Ground Turkey Taco Bowls for Meal Prep

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A quick and easy sheet-pan dinner featuring seasoned ground turkey and roasted vegetables, perfect for meal prep. This recipe delivers crispy-edged turkey and tender peppers with minimal cleanup.

Ingredients

Scale
  • 1 pound (450g) ground turkey (93% lean works best; 85% lean will give you a juicier result but may require draining)
  • 1 tablespoon olive oil (or avocado oil for higher heat roasting)
  • 2 tablespoons taco seasoning (low-sodium blend recommended, like McCormick or homemade)
  • 1 medium red bell pepper, sliced into strips (about 1 cup)
  • 1 medium green bell pepper, sliced into strips (about 1 cup)
  • 1 medium yellow onion, sliced into half-moons (about 1 cup)
  • 2 cups (about 300g) cooked white or brown rice (for serving; cauliflower rice for low-carb option)
  • Salt and black pepper, to taste
  • 1/2 cup (about 75g) cherry tomatoes, halved (optional topping)
  • 1/4 cup (about 30g) shredded cheddar or Monterey Jack cheese (optional topping)
  • 1/4 cup (about 60ml) sour cream or Greek yogurt (optional topping)
  • 2 tablespoons fresh cilantro, chopped (optional topping)
  • 1 lime, cut into wedges (optional topping)
  • 1 avocado, sliced (optional topping)
  • Hot sauce, to taste (optional topping)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or aluminum foil for easy cleanup.
  2. Slice the bell peppers into thin strips, about 1/4-inch wide. Slice the onion into half-moons, also about 1/4-inch thick. Toss them into a large mixing bowl.
  3. Add the ground turkey to the bowl. Break it up into large chunks with your hands or a spoon. Add the olive oil, taco seasoning, and a pinch of salt and pepper.
  4. Toss everything together using your hands or a large spoon until the turkey and vegetables are evenly coated with the seasoning and oil.
  5. Spread the mixture onto the prepared sheet pan in an even, single layer. Do not overcrowd the pan.
  6. Roast for 15 minutes. The turkey should be mostly cooked through, and the vegetables will be starting to soften.
  7. Remove the pan from the oven and break up the turkey using a spatula or wooden spoon. Stir everything around, scraping up any browned bits from the bottom of the pan.
  8. Return the pan to the oven and roast for another 10-15 minutes, until the turkey is cooked through (internal temperature of 165°F/74°C) and the vegetables are tender with some charred spots.
  9. While the turkey roasts, prepare your rice and toppings. Reheat leftover rice, slice avocado, halve cherry tomatoes, and chop cilantro.
  10. Assemble the bowls: Divide the rice among 4 bowls. Top with the roasted turkey and vegetable mixture. Add desired toppings—cheese, sour cream, tomatoes, avocado, cilantro, and a squeeze of lime. Finish with hot sauce if desired.

Notes

For extra crispy turkey, switch the oven to broil for the last 2-3 minutes. Let the pan rest for 5 minutes after roasting to allow juices to redistribute. Store turkey mixture separately from rice and toppings for meal prep. The flavors improve after a day or two in the fridge.

Nutrition

Keywords: sheet pan dinner, ground turkey, taco bowl, meal prep, easy dinner, healthy, gluten-free

Find it online: https://milacook.com/easy-sheet-pan-ground-turkey-taco-bowls-for-meal-prep/