This turkey fajita rice bowl recipe is easy to make & the perfect use for leftover turkey at Thanksgiving, but makes a delicious meal anytime of the year!

This turkey fajita rice bowl recipe is easy to make & the perfect use for leftover turkey at Thanksgiving, but makes a delicious meal anytime of the year!

If you’re sitting here on Black Friday googling “what to do with leftover turkey”, I promise you’re not alone! But don’t worry, I’ve got just the recipe that’s going to transform that leftover turkey into turkey fajita goodness!

This turkey fajita rice bowl recipe is easy to make & the perfect use for leftover turkey at Thanksgiving, but makes a delicious meal anytime of the year!

The best part about this leftover turkey fajitas recipe? It’s made in only 10 minutes, which means you only have to take a 10 minute break from binge watching the new Gilmore Girls on Netflix to eat lunch! 😉

This turkey fajita rice bowl recipe is easy to make & the perfect use for leftover turkey at Thanksgiving, but makes a delicious meal anytime of the year!

While I created this recipe with leftover turkey in mind, this Turkey Fajita Rice Bowl is an easy and delicious recipe year-round! Add in cooked ground or diced turkey any time of the year for a turkey fajita recipe that everyone will love!

This turkey fajita rice bowl recipe is easy to make & the perfect use for leftover turkey at Thanksgiving, but makes a delicious meal anytime of the year!

Turkey Fajita Rice Bowl Ingredients

  • 1 tbsp olive oil
  • 2 cups bell pepper (sliced)
  • 1 cup red onion (sliced)
  • 1 cup baby bella mushrooms (sliced)
  • 1 cup cooked turkey (diced)
  • 2 cloves garlic (minced)
  • ½ tsp cumin
  • ½ tsp chili powder
  • ½ tsp paprika
  • ½ tsp sea salt
  • 4 tbsp fresh lime juice (app 2 limes) – divided
  • 2 cups cooked rice*
  • 2 tbsp fresh chopped cilantro
  • 1 avocado (thinly sliced)

Turkey Fajita Rice Bowl Instructions

*If you don’t already have cooked rice available, be sure you start by cooking the rice.

Heat the olive oil in a large skillet, add the bell pepper and onion, saute 4-5 minutes, then add the baby bella mushrooms, turkey, garlic, cumin, chili powder, paprika, sea salt and 2 tbsp lime juice.

Saute for an additional 2-3 minutes, then remove from the heat and set aside.

Toss the cooked rice with the remaining 2 tbsp lime juice and 2 tbsp fresh cilantro.

Divide the rice between two bowls, top with the vegetable and turkey fajita and sliced avocado.

Looking to make the recipe low carb? Try Cilantro Lime Cauliflower Rice instead of white rice!

This turkey fajita rice bowl recipe is easy to make & the perfect use for leftover turkey at Thanksgiving, but makes a delicious meal anytime of the year!

It’s beautiful, it’s simple and it’s oh, so scrumptious!

Looking for more great Thanksgiving leftover recipes? Try these Top 5:

  1. Cranberry Turkey Puff Pastry
  2. Cream Cheese Stuffing Jalapeno Poppers
  3. Mushroom Spinach Turkey Quiche with Stuffing Crust
  4. Mashed Potato & Bacon Pizza
  5. Turkey Tostadas with Pomegranate Guacamole

This turkey fajita rice bowl recipe is easy to make & the perfect use for leftover turkey at Thanksgiving, but makes a delicious meal anytime of the year!

This turkey fajita rice bowl recipe is easy to make & the perfect use for leftover turkey at Thanksgiving, but makes a delicious meal anytime of the year!
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Turkey Fajita Rice Bowl

This turkey fajita rice bowl recipe is easy to make & the perfect use for leftover turkey at Thanksgiving, but makes a delicious meal anytime of the year!

Ingredients

  • 1 tbsp olive oil
  • 2 cups bell pepper, sliced
  • 1 cup red onion, sliced
  • 1 cup baby bella mushrooms, sliced
  • 1 cup cooked turkey, diced
  • 2 cloves garlic, minced
  • ½ tsp cumin
  • ½ tsp chili powder
  • ½ tsp paprika
  • ½ tsp sea salt
  • 4 tbsp fresh lime juice, app 2 limes – divided
  • 2 cups cooked rice, If you don’t already have cooked rice available, be sure you start by cooking the rice.
  • 2 tbsp fresh chopped cilantro
  • 1 avocado, thinly sliced

Instructions

  • Heat the olive oil in a large skillet, add the bell pepper and onion, saute 4-5 minutes, then add the baby bella mushrooms, turkey, garlic, cumin, chili powder, paprika, sea salt and 2 tbsp lime juice.
  • Saute for an additional 2-3 minutes, then remove from the heat and set aside.
  • Toss the cooked rice with the remaining 2 tbsp lime juice and 2 tbsp fresh cilantro.
  • Divide the rice between two bowls, top with the vegetable and turkey fajita and sliced avocado.

Nutrition Facts

Serving 2gCalories 601kcal (30%)Carbohydrates 75g (25%)Protein 20g (40%)Fat 25g (38%)Saturated Fat 4g (20%)Cholesterol 35mg (12%)Sodium 670mg (28%)Potassium 1281mg (37%)Fiber 12g (48%)Sugar 11g (12%)Vitamin A 5350mg (107%)Vitamin C 216.2mg (262%)Calcium 74mg (7%)Iron 2.8mg (16%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!

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