turkey bowl
This Turkey Bowl is a delicious and hearty dish that combines flavorful ground turkey, quinoa, and fresh vegetables, all topped with a zesty avocado sauce. It's perfect for a nutritious meal and can be easily customized to suit your taste.
Equipment
- 1 medium saucepan
- 1 large skillet
- 1 mixing bowl
- 1 cutting board
- 1 measuring cups and spoons
- 1 whisk
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 pound ground turkey
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- to taste salt and pepper
- 1 cup cherry tomatoes, halved
- 1 avocado, pitted and peeled
- 2 tablespoons lime juice
- 1 tablespoon fresh cilantro, chopped optional
Instructions
- Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes, or until the water is absorbed and quinoa is fluffy. Remove from heat and set aside.
- In a large skillet, heat olive oil over medium heat. Add diced onion and sauté for 5 minutes until softened. Add minced garlic and cook for another minute until fragrant.
- Add the ground turkey to the skillet. Cook until browned and fully cooked through, about 7-10 minutes. Break apart the turkey with a spatula as it cooks.
- Stir in the bell pepper, chili powder, cumin, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld together.
- Meanwhile, in a mixing bowl, combine the avocado, lime juice, and cilantro. Mash together with a fork until smooth to create the avocado sauce.
- To assemble the Turkey Bowl, divide the quinoa among four bowls. Top each bowl with a portion of the turkey mixture and halved cherry tomatoes. Drizzle with avocado sauce before serving.
Notes
Feel free to add your favorite vegetables or toppings to customize your Turkey Bowl. Options include corn, black beans, or shredded cheese.
To make it spicier, consider adding diced jalapeños or red pepper flakes to the turkey mixture.