This Easy Turkey Fajita Bowl is fresh, satisfying, and flavorful! It’s loaded with juicy turkey, colorful peppers, and onions, all seasoned to perfection. If you’re looking for a quick and tasty meal that comes together in less than 30 minutes, this Easy Turkey Fajita Bowl is exactly what you need! Plus, they are fun to eat and easy to customize, and everyone can build their own bowl just the way they like it — so it’s guaranteed to be a hit with the whole family!
Oriana’s Thoughts On The Recipe
Fajitas are always a big hit with my family, so I love finding new ways to serve them — and this bowl version is a winner. It’s loaded with juicy turkey, colorful peppers, and onions, all seasoned to perfection. What makes this recipe so easy is my favorite shortcut: store-bought roasted turkey breast. It’s fully cooked and ready to go, which means you can have dinner on the table in no time. The best part? Everyone can build their own bowl just the way they like it — more cheese, extra guac, or a spicy kick with jalapeños. This meal is so simple and tasty that once you try it, you’ll want to make it again and again. Trust me — it’s a keeper!
What I Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
For The Turkey:
- Oven Roasted Turkey Breast – Fully cooked and seasoned, making this recipe quick and easy. You can also use leftover turkey or chicken if preferred.
- Oil – Helps the peppers and onions cook evenly and adds flavor. Use olive oil or avocado oil for the best results.
- Green Pepper, Red Pepper, Yellow Pepper – A mix of peppers adds color, sweetness, and a slight crunch. Feel free to use any combination of peppers you have on hand.
- Onion – Adds depth of flavor and a slight sweetness when cooked.
- Seasonings– Simple seasonings that enhance the natural flavors of the ingredients. You’ll need salt, black pepper, chili powder, and cumin.
To Serve:
- Cherry Tomatoes – Adds a fresh burst of sweetness and color.
- Onion – Adds a little bite and extra flavor.
- Lime Juice – Brightens up the flavors and balances the richness of the turkey.
- Rice (cooked) – A flavorful base that pairs perfectly with the seasoned turkey and veggies.
- Black Beans – Adds protein and fiber, making the bowl more filling.
- Charred Corn Kernels – Adds a sweet and smoky flavor. You can use frozen, canned, or fresh corn.
- Avocado – Creamy and rich, it balances the textures and flavors in the bowl.
- Fresh Cilantro – Adds a fresh and herby touch. Skip if you’re not a cilantro fan.
Food Allergy Swaps
- This recipe is naturally egg, dairy, nut, and peanut-free, making it suitable for most dietary needs with these minor adjustments, but always check labels for hidden allergens.
- Gluten-Free: Use a gluten-free rice or quinoa option.
- Soy-Free: Double-check the seasoning on the roasted turkey breast to ensure it’s soy-free.
Potential Recipe Challenges & Pro Tips
- Turkey drying out: Overcooking the turkey can make it dry. Pro Tip: Since the turkey breast is already cooked, just heat it through — don’t overcook it. Add a splash of water or broth while reheating to keep it moist.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Slice the Turkey
Cut the turkey breasts into thin strips about the size of your finger.
Step 2 – Cook the Peppers and Onion
Heat the oil in a large skillet over high heat. Add the peppers and onion, season with salt and pepper, and sauté until they’re tender and slightly charred.
Step 3 – Warm the Turkey
Add the sliced turkey to the skillet and toss everything together. Cook for about 5–8 minutes until the turkey is heated through.
Step 4 – Prep the Veggies and Beans
Veggies: In a bowl, mix the cherry tomatoes and diced onion with lime juice. Season with salt and pepper, then stir to combine.
Beans: Pour the beans into a colander and rinse under running water to remove excess sodium and any canning liquid. In a small pan, heat a bit of olive oil over medium heat. Add minced garlic, a pinch of cumin, and chili powder. Stir for 30 seconds, then add the beans. Add a splash of broth or water and let the beans simmer for 5 minutes until heated through.
Corn: Heat a cast-iron skillet or nonstick pan over medium-high heat. Add 1 tablespoon of butter and corn kernels (fresh, canned, or frozen; no need to thaw frozen). Let them sit for 1-2 minutes without stirring so they get a good char. Stir occasionally and cook for another 3-4 minutes until lightly blackened. Optional: Toss with a little lime juice, salt, and smoked paprika for extra flavor.
Step 5 – Assemble the Bowls
Divide the cilantro-lime rice among the bowls. Top with the turkey, black beans, corn, tomato mix, and sliced or cubed avocado. Sprinkle with fresh cilantro. Serve
Extra Recipe Tips For Success
- To save time, chop the peppers and onions in advance and store them in an airtight container in the fridge.
- For a spicy kick, add a sprinkle of cayenne to the turkey while heating.
Variations & Additions
- Protein Swap: Try this with grilled chicken, steak, or shrimp instead of turkey.
- Vegetarian Option: Replace the turkey with grilled tofu or sautéed mushrooms.
- Extra Crunch: Top with crushed tortilla chips for added texture.
- Cheesy Addition: Sprinkle shredded cheese on top before serving.
Serving Suggestions
Serve the bowl with warm flour or corn tortillas on the side for a fajita-inspired wrap. A side of guacamole or salsa makes a great addition, too!
Storage and Freezing Instructions
To Store: Store leftover turkey, rice, and toppings separately in airtight containers in the refrigerator for up to 3 days.
To Reheat: Warm the turkey and rice in the microwave or on the stovetop until heated through. Add a splash of water or broth if needed.
To Freeze: The turkey, rice, and beans can be frozen in separate containers for up to 2 months. Let them thaw overnight in the fridge before reheating.
Frequently Asked Questions
Yes! Grilled or shredded chicken works well in place of turkey.
I recommend using long-grain white or brown rice, but cauliflower rice works great for a low-carb option.
Yes! Prep the turkey, rice, and toppings in advance. Just store them separately and assemble them when ready to eat.
No — use any combination of peppers you like or have on hand.
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Recipe Card
Easy Turkey Fajita Bowl
Equipment
Ingredients
For the Turkey:
- 1 lb Oven Roasted Turkey Breast (I use store-bought, roasted turkey breast that is fully cooked and ready to eat – See notes)
- 2 tablespoons (30 ml) oil (such as olive oil, vegetable, or avocado)
- 1 green pepper, thinly sliced
- 1 red pepper, thinly sliced
- 1 yellow pepper, thinly sliced
- 1 onion, thinly sliced
- Salt and black pepper to taste
- 2 teaspoons chili powder
- 1 teaspoon cumin
Black Beans:
Charred Corn:
- 2 cans (15.25 oz – 432 g each) corn kernels
- 1 tablespoon (15 ml) oil (such as olive oil, vegetable, or avocado)
- Optinal: lime juice, salt, and smoked paprika for extra flavor
To serve:
- 2 cups cherry tomatoes, halved
- ½ cup onion, finely diced (red or yellow onion is fine)
- 1 tablespoon (15 ml) lime juice (lemon juice will work too)
- Salt and black pepper to taste
- 4 cups cooked rice (see notes)
- 1 avocado, sliced
- Fresh cilantro, chopped
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
Turkey:
- Slice the turkey breasts into thin strips, about the size of your finger.
- Heat the oil in a large cast-iron skillet over high heat. Add peppers and onion. Season with salt and pepper; sauté until tender and charred. Add the turkey and toss to combine, sauté until the turkey is warmed, about 5-8 minutes. Set aside.
Black Beans:
- Pour the beans into a colander and rinse under running water to remove excess sodium and any canning liquid. In a small pan, heat a bit of olive oil over medium heat. Add minced garlic, a pinch of cumin, and chili powder. Stir for 30 seconds, then add the beans. Add a splash of broth or water and let the beans simmer for 5 minutes until heated through. Taste, and add a little bit of salt if necessary (I usually don't add it because canned beans already have salt)
Charred Corn:
- Heat a cast-iron skillet or nonstick pan over medium-high heat. Add 1 tablespoon of butter and corn kernels (fresh, canned, or frozen; no need to thaw frozen). Let them sit for 1-2 minutes without stirring, so they get a good char. Stir occasionally and cook for another 3-4 minutes untillightly blackened. Optional: Toss with a little lime juice, salt, andsmoked paprika for extra flavor.
Assembly the Bowls:
- Mix tomatoes and ½ cup diced onion in a medium bowl. Add 1 tablespoon lime juice. Season with salt and pepper. Mix to combine.
- Warm the cooked Rice. Divide the rice among bowls and top turkey, black beans, corn, tomatoes, and avocado. Sprinkle with cilantro and a squeeze of lime juice. Serve.
- This recipe is naturally egg, dairy, nut, and peanut-free, making it suitable for most dietary needs with these minor adjustments, but always check labels for hidden allergens.
- Gluten-Free: Use a gluten-free rice or quinoa option.
- Soy-Free: Double-check the seasoning on the roasted turkey breast to ensure it’s soy-free.
- Turkey drying out: Overcooking the turkey can make it dry. Pro Tip: Since the turkey breast is already cooked, just heat it through — don’t overcook it. Add a splash of water or broth while reheating to keep it moist.
- To save time, chop the peppers and onions in advance and store them in an airtight container in the fridge.
- For a spicy kick, add a sprinkle of cayenne to the turkey while heating.
- Protein Swap: Try this with grilled chicken, steak, or shrimp instead of turkey.
- Vegetarian Option: Replace the turkey with grilled tofu or sautéed mushrooms.
- Extra Crunch: Top with crushed tortilla chips for added texture.
- Cheesy Addition: Sprinkle shredded cheese on top before serving.
I appreciate your feedback, and it helps others, too!
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
This recipe was originally shared in May 2017. In March 2025, the photos and content were refreshed, but the recipe itself remains unchanged.
