In a skillet, on medium heat, brown 1 pound ground turkey until no longer pink.

Add the onion, garlic, and spices to the pan. Cook for a few minutes, until onion is tender and the seasoning has covered the meat.

Add the tomato sauce and water, as needed, to the pan. Reduce heat to low, cover and simmer for about 10 minutes.

To begin, measure 2 cups of water. Pour into a medium saucepan. Bring the water to boil over medium high heat.

Once boiling, stir in 1 cup rice, 1 teaspoon salt, and 1 Tablespoon vegan butter. Return to a boil.

Stir twice, cover and reduce heat to low. Cook for 15 minutes.

Once 15 minutes are up, leave the cover on the pot and remove from heat. Let sit 5 minutes.

Next stir in 1/4 cup chopped cilantro, 2 tablespoons lime juice, and a pinch of salt. Taste and adjust as needed.

Begin by making the rice into cilantro lime rice. Mix ¼ c. cilantro and 2 Tbsp Lime Juice into the rice to make the cilantro lime rice.

Rinse and chop a heat of romaine and set aside.

Rinse and drain 1 can of black beans and 1 can of corn. Mix together and set aside until ready to assemble.

In your lunch Tupperwares, scoop about ½ c. cilantro lime rice, then scoop about ½ c. Turkey Taco Meat, then add a scoop of the black beans and corn mixture.

In a reusable ziplock bag or additional Tupperware put the chopped romaine, cilantro, green onion, red onion, and avocado. If you are adding pico de gallo and guacamole you can put them in a small Tupperware to be added in with the rest of the greens.

When you are ready to enjoy your lunch simply heat up the meat, rice, and corn/beans mixture then toss the greens in with it and enjoy!