Ground Turkey and Pinto Bean Bowls

Name: Ground Turkey and Pinto Bean Bowls
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 7 servings
Cuisine: Mexican
Ingredients: 2 tablespoon olive oil; 1.5 pound ground turkey (lean); 1 yellow onion (medium, chopped); 1 bell pepper (large, chopped); 2 teaspoon ground cumin; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1.5 teaspoon salt; 0.75 teaspoon black pepper; 2 can pinto beans (15 ounce, rinsed and drained); 1 can corn (15 ounce, drained); 2 tablespoon tomato paste; 1 cup chicken broth (low sodium); 3 pound brown rice (microwaveable); 2 avocados; 0.5 cup plain dairy-free oat milk yogurt; 1 lime (juiced, plus wedges for serving); 0.5 cup fresh cilantro (chopped); 1 package tortilla chips (for serving)

Flavorful ground turkey and pinto beans seasoned mildly and served over fluffy brown rice with a creamy avocado-lime crema, creating a wholesome, quick, and satisfying meal perfect for a busy weeknight.

Prep: 10 min
Cook: 18 min
Total: 28 min
Servings: 7
Cuisine: Mexican
Difficulty: Easy

Dietary

Low-Sugar
High-Protein
High-Fiber
Nut-Free
Soy-Free
Egg-Free
Gluten-Free
Dairy-Free

Ingredients

2 tablespoon olive oil
1.5 pound ground turkey (lean)
1 yellow onion (medium, chopped)
1 bell pepper (large, chopped)
2 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1.5 teaspoon salt
0.75 teaspoon black pepper
2 can pinto beans (15 ounce, rinsed and drained)
1 can corn (15 ounce, drained)
2 tablespoon tomato paste
1 cup chicken broth (low sodium)
3 pound brown rice (microwaveable)
2 avocados
0.5 cup plain dairy-free oat milk yogurt
1 lime (juiced, plus wedges for serving)
0.5 cup fresh cilantro (chopped)
1 package tortilla chips (for serving)

Instructions

Heat 2 tablespoons olive oil in a large skillet or pot over medium-high heat. Add 1 1/2 pounds ground turkey and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain any excess fat.
Add 1 medium yellow onion and 1 large bell pepper to the skillet. Cook, stirring occasionally, until vegetables soften, about 5-7 minutes.
Stir in 2 teaspoons ground cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 1/2 teaspoons salt, and 3/4 teaspoon black pepper. Cook for 1 minute until fragrant.
Add 2 cans pinto beans (rinsed and drained), 1 can corn (drained), 2 tablespoons tomato paste, and 1 cup low sodium chicken broth. Bring to a simmer, then reduce heat to low and cook for 3-5 minutes to allow flavors to meld.
While the turkey mixture simmers, prepare the avocado-lime crema: In a small bowl, mash 2 avocados. Stir in 1/2 cup plain dairy-free oat milk yogurt and the juice from 1 lime. Season with a pinch of salt to taste. Prepare 3 pouches microwaveable brown rice according to package directions.
To serve, divide the cooked brown rice among 7 bowls. Top with the ground turkey and pinto bean mixture. Drizzle with avocado-lime crema and sprinkle with 1/2 cup chopped fresh cilantro. Serve with extra lime wedges and tortilla chips, if desired.

Notes

Leftovers store well in airtight containers for up to 3 days. Reheat gently in the microwave or on the stovetop. If you prefer a slightly thinner crema, you can add a tablespoon or two of water or milk to reach your desired consistency.

Nutrition (per serving)

Calories: 549
Protein: 33.5 g
Carbohydrates: 68 g
Fat: 13.5 g
Fiber: 11.9 g
Sodium: 542 mg
Saturated Fat: 2 g
Sugar: 4.1 g
Cholesterol: 51 mg