Description
Delicious Ground Turkey Taco Bowls packed with flavor and healthy ingredients.
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 (I used my fresh-frozen 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
- 2 T fresh squeezed lime juice, divided (I used my fresh-frozen lime juice)
- 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 (I used my fresh-frozen 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. This will take 8-10 minutes, but don’t rush the browning step.
- Add the green chiles, crushed tomatoes, rinsed black beans, lime juice, and 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 the avocado into 1/2 inch pieces. Put the avocado into a bowl and 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, and season with Vege-Sal (or salt). Set salsa aside until you’re ready to use it.
- Thinly slice the red and green cabbage.
- 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.
- Eat the Ground Turkey Taco Bowls right away. The meat mixture and avocado salsa can be stored in the fridge for a day or two, but if this makes more than you can use for one meal, store the extra sliced cabbage mixture and dressing separately and not mix together until just before you’re going to eat it.
Notes
- Rinse black beans thoroughly before adding to the dish.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Saute
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 75mg