Turkey:
1 tbsp. olive oil
450g lean ground turkey
2 tbsp. taco seasoning
½ cup (120ml) water
For the salsa:
300g cherry tomatoes, halved
1 red onion, diced
½ lime, juiced
salt & pepper to taste
Other:
140g sweetcorn kernels, drained
1 avocado, quartered
400g cooked brown rice
Heat the olive oil in a large skillet and over a medium heat, add the ground turkey and cook for about 10 minutes. Season the turkey with the taco seasoning and add the water. Stir to combine and simmer for a couple of minutes, until the sauce has thickened. Remove from the heat and set aside.
Combine all salsa ingredients in a bowl and set aside.
Assemble the bowls by dividing the ground turkey, sweetcorn, avocado, cooked rice and tomato salsa, equally between 4 storage boxes with tight fitting lids. Seal the boxes and store in the refrigerator for up to 4 days. Enjoy cold, or heat in the microwave.
