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!

Ingredients and substitutions

Olive oil – any neutral oil can be used like avocado oil, sunflower oil or canola oil.
Ground turkey – use any ground meat of your choice. Ground chicken is a leaner option but ground beef will work as well.
Sweet potato – yams, pumpkin, butternut squash or baby potatoes would all be good.
Chicken broth – vegetable broth or beef broth would be the best substitutes for chicken broth.
Taco seasoning – use store-bought taco seasoning or make your own with a blend of chili powder, garlic powder, onion powder, paprika, cumin, oregano, salt and chili flakes.
Salt – to taste.
Black beans – refried beans, pinto beans or red kidney beans will also work well.
Corn – fresh or canned corn kernels can be used.
Romaine lettuce – swap out for another mixed green blend, spinach or iceberg lettuce.
Avocado – sliced or diced avocados or guacamole would be good on these bowls.

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Plum tomatoes – cherry tomatoes, Roma tomatoes or heirloom tomatoes can be used instead.
Red onion – you can use yellow onion, shallots or white onion, but the flavour will be milder.
Cilantro – leave this off altogether if you’re not a fan of cilantro.
Lime juice – freshly squeezed lime juice is best but bottled lime juice will work in a pinch.
Salt – to taste.

How to make taco bowls in the Instant Pot

Add the first 6 ingredients to the Instant Pot in order.
Cook on high pressure for 3 minutes.
Do a quick release of the pressure.
Make the pico de gallo.
Add the black beans and corn.
Assemble your bowls.
Serve and enjoy!

More topping ideas

Feel free to get creative when it comes to what you add to your taco bowls! The options are pretty much endless. These bowls are also a great way to clear out your produce drawer or use up any leftovers kicking around the fridge.

Here are some more topping ideas for your taco bowls:

Refried beans
Sautéed bell peppers
Sour cream or lime crema
Tortilla strips
Spanish rice
Fresh or jarred salsa
Guacamole

Frequently Asked Questions

What are taco salad bowls made of?

Taco salad bowls usually contain all of your favourite taco flavours but in a salad format. These taco bowls are similar to a taco salad, but in a meal-prep-friendly recipe. They’re made with ground turkey, sweet potatoes, seasonings, chicken broth, black beans, corn, lettuce and avocado.

Where did they come from?

This recipe is a spin on taco salad, a Tex Mex dish that originated in Texas in the 1960s.

How many calories are in this recipe?

These taco bowls have 426 calories per serving. They’re packed with protein but are healthier since you’re using ground turkey instead of ground beef.

Storing and reheating

Leftovers will keep in the fridge for up to 5 days. If you plan on meal prepping this recipe, store individual serving sizes in glass bowls.

Keep in mind that when you first make this meal, some of the ingredients, such as the ground turkey, are served warm. So, if you combine the warm ingredients with the cool ones, such as the romaine lettuce, it will be impossible to reheat the meal without heating the fresh produce. As long as the meat is properly cooked, it’s perfectly safe to eat cold. If you prefer to eat the meat warm, you will want to store the meat separate from the rest of the ingredients.

To prevent the avocado from turning brown from oxidation, be sure to sprinkle some lime juice over top and store the bowls in an airtight container.

Freezing the ground turkey

While you can’t freeze these taco bowls, you can freeze the ground turkey! Once you’ve cooked the meat, wait for it to cool and then transfer it to a freezer-safe Ziploc bag or airtight container. You can keep the ground turkey in the freezer for up to 3 months for optimal freshness.

When you’re ready to enjoy your ground turkey, move it to the fridge to thaw overnight then microwave for 2-3 minutes. You can also heat it straight from frozen in a pan on the stovetop!

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