Mexican Turkey Bowl
January 30, 2017 | Serves 4
For the Turkey:
- 1 Tablespoon of Olive Oil
- 1 White Onion
- 2 Red Bell Peppers
- 2 Cloves of Garlic
- 1 & 1/2 Teaspoons of Cumin
- 1 Teaspoon of Paprika
- 1/4 Teaspoon of Cinnamon
- 400g of Minced Turkey
- 1/2 Cup of Chicken Stock (125ml)
- 1 Tablespoon of Tomato Paste/Purée
For the Pico de Gallo:
- 200g of Cherry Tomatoes
- 1 Red Onion
- Large Handful of Coriander
- Juice of 1 Lime
- Sea Salt & Pepper
1 Portion of my Perfect Guacamole
This is such a zesty lunch or dinner that’s full of protein and packs in so much flavour. There’s a bit of chopping involved but it’s really simple and it also makes a great take to work lunch. You can make it with beef if you like, but I love how light it is with turkey and if you’re vegan I’ve got a version here for you too.
Dice the onion and the peppers. Add the olive oil to a large pan on medium heat and add them in. Cook for a few minutes until starting to soften.
Mince the garlic and add it to the pan with the cumin, paprika and cinnamon and toss everything around. Add the turkey mince and break it up with a fork. Cook until browned.
Mix together the stock and the tomato paste and pour it in. Adjust the heat until it’s gently simmering and let it cook until the liquid is absorbed, about ten minutes.
While it’s simmering, make your pice de gallo and guacamole. Dice the red onion and quarter the cherry tomatoes. Roughly chop the coriander and add them all to a bowl. Season with sea salt and pepper and then toss in the lime juice.
Serve the turkey in a bowl with the salsa, guacamole and a wedge of lime.