Description
A delicious and healthy meal packed with flavor!
Ingredients
Scale
- 1 T olive oil (divided)
- 1 small onion, diced
- 1 1/2 T Kalyn’s Taco Seasoning (or use any Taco Seasoning you have on hand)
- 2 tsp. dried granulated garlic or garlic powder
- 1 lb. lean ground turkey
- 1 (4 oz.) can diced green chiles
- 1 (15 oz.) can crushed tomatoes
- 1 (15 oz.) can black beans, rinsed with cold water
- 3 T fresh-squeezed lime juice
- 2 T water
- 1/2 large Poblano chile pepper, finely diced
- 1/4 small red onion, finely diced
- 1/2 cup finely chopped fresh cilantro
- 1 large avocado, diced into pieces about 1/2 inch square
- 1 T olive oil
- 1 tsp. Vege-Sal
- 1/2 large head green cabbage, core removed and thinly sliced
- 1/4 large head red cabbage, core removed and thinly sliced
- 5 T mayo
- 3 T fresh-squeezed lime juice
- 1 tsp. Green Tabasco Sauce (or more to taste)
- Vege-Sal (or salt) to taste
Instructions
- Heat 2 tsp. olive oil in a large frying pan and saute the onion until it starts to brown, about 4-5 minutes.
- Add the taco seasoning and granulated garlic and saute about 1 minute more.
- Then add the ground turkey and cook over medium high heat, breaking apart with the turner as it cooks, until the turkey is nicely browned, about 8-10 minutes.
- Add the green chiles, crushed tomatoes, rinsed black beans, 1/4 cup lime juice and 2 T water. Stir to combine, turn the heat to low, and let the mixture simmer until most of the liquid is evaporated, about 40 minutes.
- While the meat simmers, chop the cilantro and finely dice the red onion and half the Poblano chile for the salsa.
- Peel the avocado, remove the stem and cut it into 1/2 inch pieces. Toss with 1 T lime juice.
- Stir in the chopped cilantro, diced red onion, diced poblano chile, olive oil, and the other 2 T lime juice. Season with Vege-Sal or salt.
- Set salsa aside until you’re ready to use it.
- Thinly slice the red and green cabbage.
- Dice the other half of the Poblano chile pepper into small pieces.
- Whisk together the mayo, lime juice, Green Tabasco Sauce, and Vege-Sal to make the dressing.
- When the meat mixture is about done, combine the green cabbage, red cabbage, and diced Poblano in a bowl and toss with the dressing.
- To assemble the bowls, put some of the spicy slaw in the bottom of each bowl. Top with about 2/3 cup of the meat mixture and a generous scoop of the avocado salsa.
- Enjoy the Ground Turkey Taco Bowls right away, or store in the fridge for a day or two, keeping the sliced cabbage mixture and dressing separate until just before serving.
Notes
- Rinse black beans well before adding to the mixture.
- Store any leftover meat mixture and avocado salsa separately from the cabbage mixture to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 80mg