Ground Turkey and Rice Bowls | Back to School Recipe

I can’t believe we are already halfway through the first week of school! It’s crazy to see the difference a year makes, and how much more prepared and confident I feel this time around. I miss my kiddos from last year like crazy (and look forward to seeing them at dismissal time), but this new group of third graders is awesome, and I know it will be an amazing year. Sometimes I find myself wondering why I’m a teacher, but the minute I see my class of smiling faces I know I’m in the right place. There’s just something special about having a group of students who love you, who want to learn, and have fun at school. I never knew how much my kiddos would mean to me until I started teaching and realized that they will always hold a special place in my heart. 

With the start of the school year also comes the start of packing lunches. As I promised a couple of weeks ago, I’m sharing some back to school lunch recipes that you will love! My focus is to make them a good balance of carbs, veggies and protein to give you a power packed lunch to push you through the afternoon grind. Last week I shared one of my favorite pasta salads, and this week it’s a delicious ground turkey and rice bowl that is amazing. It’s so easy to whip together, and y’all… it’s delicious. I made it on Sunday night while meal prepping for the week, and it’s definitely a keeper. I love the nuttiness the brown rice adds, and the kale and tomatoes add a freshness to the bowl that pulls it all together. It’s amazing, I promise!

So without further ado, here’s the recipe. What are your favorite recipes you make for lunch?

Ground Turkey and Rice Bowl

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• Author: Rebecca Hicks

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Description

A delicious, healthy and easy recipe perfect for your workday lunch to keep you full all day long.

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Ingredients

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• 1 lb ground turkey
• 2 cups brown rice, cooked
• 3 cups kale, chopped
• 1 cup cherry tomatoes, halved
• 6 oz tomato paste
• 2 tsp thyme
• 2 tsp parsley
• 2 tsp paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp black pepper
• 1 tsp sea salt

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Instructions

1. In a large skillet, brown the turkey.
2. Before turkey is fully cooked, add the kale and tomatoes. Cover and cook until the kale is tender.
3. Lower the heat and add the tomato paste, seasonings and rice. Stir until completely mixed and simmer for 5 minutes.
4. Remove from heat and enjoy it hot!
5. Store in airtight containers in the fridge for up to 7 days.

Notes

• I like to store mine in glass dishes that make heating it up easy! I just microwave each serving for 1:30-2:00 minutes and it’s good to go.

Nutrition

• Serving Size: 4