Southwestern Turkey Bowl
Between grad school, daily life, makeup nerdery, preparing for another trip back east, and a recent trip to Israel (followed by a vicious cold), I’ll be honest – I haven’t felt much like writing recipes lately.
Last week I had a bit of an eye-opening encounter with an old friend who reminded me that I’m not alone, that it’s okay to share even when everything isn’t fine and dandy, and that health comes first. She was right, and health definitely comes first – mine and yours. Taking care of myself starts, in many ways, with eating the right foods and I started this blog with the promise of sharing them with you guys. Not really doing good work if I’m keeping all the recipes to myself, am I? So, while there hasn’t been anything super extravagant lately, here’s a few quick meals coming up for those days when you’re running low on spoons.
Southwestern-inspired Turkey Bowl
2 lbs ground turkey
1 15-oz can black beans, drained and rinsed
1 medium yellow onion, chopped
2 Serrano peppers, chopped
1 tsp granulated garlic
salt and pepper, to taste
1 large ripe avocado
red pepper flakes
Heat oil in a large skillet over medium-high heat. Add peppers, onions, and granulated garlic and sauté for 3-5 minutes or until onions soften and slightly brown. Stir in beans, cilantro, and ground turkey. Season immediately with salt, pepper, chipotle powder, and cumin to taste and stir well to incorporate. Continue on medium-high heat, stirring frequently, for 7-10 minutes or until turkey is completely cooked through.
While your entrée is sizzling away, prepare guacamole following THIS recipe. I left out the pistachios this time (mostly because I didn’t have any), but I’m sure they would add a nice crunch.
Serve turkey-bean mixture in a bowl and top with guacamole and fresh cilantro or parsley. Enjoy!