There may seem like a lot of ingredients, however, you don’t have to do all three versions, this just gives you options if you have different dietary preferences in one house.
1 lb ground turkey 85/15%
1 red pepper chopped
1 yellow pepper chopped
½ medium onion chopped
2 cloves garlic diced
1 can black beans drained
1 jar of your favorite salsa
2 sweet potatoes chopped
2 tsp cumin
2 tsp smoked paprika
2 TBSP taco seasoning
2 tsp oregano
romaine lettuce
1 avocado
2 cups cooked quinoa
You need two skillets
Start with the sweet potatoes: you can do one of two things with these. I will pop them whole in the microwave for about 7 minutes to soften then a quick toss in the skillet with some extra virgin olive oil, salt, and pepper, smoked paprika to crisp up and put aside OR, while I am cooking the other ingredients I will cut them into cubes, drizzle with extra virgin olive oil, salt, and pepper, smoked paprika and throw them in the over at 375 to roast.
Spices:
Spices are subjective. I don’t always measure, but in order to do that I start with a smaller amount and add as I go. You can always add, you can’t subtract
- In one skilled, heat 1 tbsp of olive oil, add the turkey and cook through, once cooked through and browned, add ½ jar of salsa, ½ of the cumin, smoked paprika, taco seasoning, oregano.
- In the second skillet, heat 1.5 tsp olive oil, add peppers, onions, garlic, and cook until translucent and soft, add beans, salsa and the remaining seasonings as above.
- This is the fun part! Build your bowl. Use the lettuce leafs as vessels for a low carb version, chop the remaining romaine for the base of your bowls and add the ingredient combination of your choice. I used the avocado for the veggie version to give more protein and healthy fat.