Meal Prep Instant Pot Taco Bowls
These Meal Prep Instant Pot Taco Bowls are similar to taco salad. In just 30 minutes, you’ll have your lunches ready for the week!
Servings: 4 servings
Calories: 426kcal
Ingredients
- 1 tbsp olive oil
- 1 lb ground turkey (or ground chicken)
- 1 medium-sized sweet potato, diced
- 2 tbsp taco seasoning
- 2 cloves garlic, minced
- 3/4 cup chicken broth
- 1 can black beans
- 1 cup Corn
- 1 cup romaine lettuce, chopped
- 1 avocado, diced
Pico de gallo
- 3 plum tomatoes, diced
- 1 small red onion, diced
- 1/4 cup cilantro, chopped
- 1 tbsp lime juice
- 1/2 tsp salt
Instructions
- Add olive oil, turkey, sweet potatoes, taco seasoning, garlic and broth to Instant Pot in that order. Set to cook on high pressure for 3 minutes. Once complete, do a quick release of pressure and open lid when safe to do so.
- Meanwhile, mix ingredients for pico de gallo together and set aside.
- Add black beans and corn to turkey mixture in Instant Pot, stirring well. Serve mixture among 4 meal prep bowls, then add lettuce, pico de gallo and avocado. Will keep in fridge up to 3 or 4 days.
Video
Notes
Add on more toppings like jarred salsa, sour cream or refried beans.
Make your own taco seasoning using a blend of chili powder, garlic powder, onion powder, paprika, cumin, oregano, salt and chili flakes.
Store the leftovers in the fridge for up to 5 days. Eat the bowls cold or reheat the turkey separately then add it to your bowls.
Freeze the ground turkey for up to 3 months. Defrost in the fridge overnight then microwave for 2-3 minutes or reheat from frozen in a pan on the stovetop.
Nutrition
Calories: 426kcal | Carbohydrates: 34g | Protein: 28g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Cholesterol: 76mg | Sodium: 728mg | Potassium: 909mg | Fiber: 11g | Sugar: 5g | Vitamin A: 1000IU | Vitamin C: 27.2mg | Calcium: 80mg | Iron: 3.6mg