An easy recipe with ground turkey, black beans and veggies cooked in one pot! Easy meal prep right here!
1 pound lean ground turkey, fresh or thawed
1 tablespoon avocado oil (or any oil)
1/2yellow onion, diced
1jalapeño, diced, seeds removed (I sometimes sub 1/2 green pepper if I don’t have any jalapeño)
1/2 teaspoonground cumin
1/2 teaspoongarlic powder
1/2 teaspoon fine sea salt
1/4 teaspoon ground black pepper
1 15-ounce can black beans, rinsed and drained
1 1/2 cupschunky salsa, your favorite brand, separated
juice of 1lime
Dressing & Toppings
5 ouncescherry tomatoes, cut in half (about 1 cup)
4 cupsromaine lettuce, chopped (I used a spring mix)
1/2 cupshredded cheese (cheddar or mixed blend)
1/2 cup nonfat greek yogurt
2 tablespoonsmilk (any kind will work, or water)
1/8 teaspoonchili powder (add more or less for spicy dressing)
The turkey mixture:
Heat oil over medium heat in a deep skillet or Dutch oven. When hot, add ground turkey. Use a spoon or spatula to break the meat into smaller pieces. Cook for 6-7 minutes, stirring occasionally. If you have a lot of extra liquid, you can remove the excess from the pan.
Add onions and jalapeño to the skillet. Cook for another 4-5 minutes, until the onions begin to turn translucent.
Add cumin, paprika, garlic powder, salt, pepper, black beans, 1 cup salsa and lime juice to the pan. Reserve the remaining salsa for the dressing. Stir until mixed. Let simmer for 3-4 more minutes. Set aside to cool.
Mix greek yogurt, 1/2 cup salsa, milk and chili powder in a small bowl until well mixed. Distribute evenly in four small prep cups, or place it directly on your salads when they’re done. I use small glass prep cups that fit inside the Pyrex bowls.
Put it together:
Distribute lettuce/greens evenly between meal prep bowls.
Next, add your little cups of dressing (if you’ve got them!). They’ll sit on top of the lettuce in the bowl.
Distribute the turkey black bean mixture to each bowl. Top with cherry tomatoes, shredded cheese, and cilantro.