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Easy Turkey Fajita Bowl | Mommy's Home Cooking

Easy Turkey Fajita Bowl

Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 4 bowls
Author Mommy's Home Cooking


For the Turkey:

  • 1 lb Jennie-O Oven Roasted Turkey Breast
  • 2 tablespoons oil
  • 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

To serve:

  • 2 cups cherry tomatoes, halved
  • ½ cup onion, finely diced
  • 1 tablespoon lime juice
  • Salt and black pepper to taste
  • 4 cups cilantro-lime rice
  • 4 cups canned black beans, drain and rise
  • 2 cups charred corn kernels, (see notes)
  • 1 avocado, sliced
  • Fresh cilantro, chopped


  • 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.

Prepare 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.
  • Divide the rice among bowls and top turkey, black beans, corn, tomatoes, and avocado. Sprinkle with cilantro.
  • Serve.


To char corn: Brush each cob with some canola oil and sprinkle with salt and pepper. Place the corn on the hot grill and char each side, 2 to 3 minutes per side. Once the corn has charred, set aside until cool enough to handle. Once the corn has cooled, using a knife, slice the corn kernels off the cob.
For the Cilantro-Lime Rice: You can find my Green Rice recipe here. If you're short of time, just cook white rice as you usually do and then stir in 2-3 tablespoons of fresh lime juice and a handful of chopped cilantro.