Turkey Taco Rice Bowl

Ground turkey browned properly, with the spices bloomed in the fat rather than stirred in at the end. That one change is the difference between taco meat that tastes seasoned and taco meat that tastes dusty.

One meal won't hit a daily target on its own — here's how much protein you actually need on a GLP-1.

Ingredients

• 1 1/4 lb 93% lean ground turkey
• 1 tablespoon ground cumin
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 small onion (diced)
• 3 garlic cloves (minced)
• 1 can (15 oz) black beans (drained and rinsed)
• 3 cups cooked brown rice
• 2 cups shredded romaine lettuce
• 1 cup halved cherry tomatoes
• 1/2 cup plain Greek yogurt
• 1/2 cup shredded cheddar
• 1/4 cup chopped cilantro

Method

1. 1Brown the ground turkey in a dry skillet over high heat for 6 to 8 minutes, breaking it up, until the water has cooked off and the meat starts to catch.
2. 2Add the onion and garlic and cook for 3 minutes, then stir in the cumin, chili powder, paprika and oregano and let them toast in the pan for 30 seconds.
3. 3Add the black beans and 1/3 cup water and simmer for 5 minutes until thickened.
4. 4Build the bowls with rice, the turkey and bean mixture, shredded lettuce and tomatoes.
5. 5Top with Greek yogurt, cheddar and cilantro.

Tips for GLP-1 appetites

• Let the turkey actually brown. Pulling it off as soon as it turns pale is where bland taco meat comes from.
• Greek yogurt instead of sour cream adds protein rather than just fat.
• Beans push this to 10g of fiber a serving, the highest of the meat bowls.