Sunday Meal Prep for April 16th, 2017 - Sunday Meal Prep Steps, shopping list, macro counts and more! -

Meal Prep Turkey Taco Black Bean Salads

Yield: 4 servings 1x
Prep: 5 minutesCook: 20 minutesTotal: 25 minutes

An easy recipe with ground turkey, black beans and veggies cooked in one pot! Easy meal prep right here!



Turkey Mixture

  • 1 pound lean ground turkey, fresh or thawed
  • 1 tablespoon avocado oil (or any oil)
  • 1/2 yellow onion, diced
  • 1 jalapeño, diced, seeds removed (I sometimes sub 1/2 green pepper if I don’t have any jalapeño)
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1 15-ounce can black beans, rinsed and drained
  • 1 1/2 cups chunky salsa, your favorite brand, separated
  • juice of 1 lime

Dressing & Toppings

  • 5 ounces cherry tomatoes, cut in half (about 1 cup)
  • 4 cups romaine lettuce, chopped (I used a spring mix)
  • cilantro
  • 1/2 cup shredded cheese (cheddar or mixed blend)
  • 1/2 cup nonfat greek yogurt
  • 2 tablespoons milk (any kind will work, or water)
  • 1/8 teaspoon chili powder (add more or less for spicy dressing)


The turkey mixture:

  1. Heat oil over medium heat in a deep skillet or Dutch oven. When hot, add ground turkey. Use a spoon or spatula to break the meat into smaller pieces. Cook for 6-7 minutes, stirring occasionally. If you have a lot of extra liquid, you can remove the excess from the pan.
  2. Add onions and jalapeño to the skillet. Cook for another 4-5 minutes, until the onions begin to turn translucent.
  3. Add cumin, paprika, garlic powder, salt, pepper, black beans, 1 cup salsa and lime juice to the pan. Reserve the remaining salsa for the dressing. Stir until mixed. Let simmer for 3-4 more minutes. Set aside to cool.

The dressing: 

  1. Mix greek yogurt, 1/2 cup salsa, milk and chili powder in a small bowl until well mixed. Distribute evenly in four small prep cups, or place it directly on your salads when they’re done. I use small glass prep cups that fit inside the Pyrex bowls.

Put it together: 

  1. Distribute lettuce/greens evenly between meal prep bowls.
  2. Next, add your little cups of dressing (if you’ve got them!). They’ll sit on top of the lettuce in the bowl.
  3. Distribute the turkey black bean mixture to each bowl. Top with cherry tomatoes, shredded cheese, and cilantro.



Prep: You can prep the turkey black bean mixture ahead of time and make salads on the go – OR use it for tacos!

Taco Yogurt Dressing adapted from Chicken Taco Mason Jar Salads from The Seasoned Mom. Nutrition information estimated with My Fitness Pal. Update: Video added on 5/11/17.

Nutrition Information

  • Serving Size: 1 salad bowl
  • Calories: 388
  • Fat: 18.9g
  • Carbohydrates: 14.1g
  • Protein: 42.1g
© Author: Danielle
Cuisine: Mexican Inspired Method: Stovetop
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