Set yourself up for a week of super-satisfying lunches with these veggie-packed meal-prep bowls.
Meanwhile, heat 1 1/2 teaspoons oil in a 10-inch nonstick skillet over medium heat.
Add ground turkey; cook, crumbling with a wooden spoon, until browned and cooked through.
Transfer to a plate and set aside.
Add the remaining 1 1/2 teaspoons oil to the pan; heat over medium heat.
Add summer squash; cook, stirring, just until the squash is tender, about 3 minutes.
Top each with 114 cups of the turkey mixture.
Seal the containers and refrigerate for up to 4 days.
Top with 2 tablespoons queso fresco and 1 tablespoon cilantro.
To make ahead
Prepare through Step 4 and refrigerate for up to 4 days.
Reheat and top with queso fresco and cilantro to serve.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
