Southwest Turkey and Black Bean Bowls

Hearty and quick, these bowls feature savory ground turkey and black beans simmered with Southwestern spices, served over creamy cilantro-lime rice with a fresh, vibrant cabbage slaw and quick-steamed vegetables.

• Prep: 12 min
• Cook: 18 min
• Total: 30 min
• Servings: 2
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $8.31/serving

Dietary

• Gluten-Free
• Nut-Free
• High-Protein
• High-Fiber

Tags

• quick
• healthy
• savory
• budget-friendly
• steam

Ingredients

• 1 tablespoon olive oil
• 0.5 yellow onion (diced)
• 2 garlic cloves (minced)
• 1 pound ground turkey (lean)
• 1.5 teaspoon chili powder
• 1 teaspoon ground cumin
• 0.5 teaspoon smoked paprika
• 10 ounce diced tomatoes with green chiles (undrained)
• 15 ounce black beans (rinsed and drained)
• 1.125 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup quick-cook white rice (uncooked)
• 1.5 cup chicken broth (low-sodium)
• 0.25 cup light cream
• 0.5 cup fresh cilantro (chopped)
• 1 lime (juiced)
• 0.5 head green cabbage (shredded)
• 2 tablespoon mayonnaise
• 1 tablespoon apple cider vinegar
• 0.5 teaspoon sugar
• 0.5 pound green beans (trimmed)
• 0.5 pound broccoli florets
• 0.25 cup water

Instructions

1. Cook quick-cook white rice according to package directions using 1 1/2 cups low-sodium chicken broth instead of water. Once cooked, set aside.
2. Meanwhile, heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium heat. Add 1/2 each diced yellow onion and cook until softened, about 3 minutes.
3. Stir in 2 each minced garlic cloves and cook for 30 seconds until fragrant.
4. Add 1 pound lean ground turkey to the skillet and cook, breaking it apart with a spoon, until browned and cooked through, about 5-6 minutes. Drain any excess fat if necessary.
5. Stir in 1 1/2 teaspoons chili powder, 1 teaspoon ground cumin, and 1/2 teaspoon smoked paprika. Cook for 1 minute more, stirring constantly.
6. Add 10 ounce can undrained diced tomatoes with green chiles and 15 ounce can rinsed and drained black beans to the skillet. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld. Season with 3/4 teaspoon salt and 1/4 teaspoon black pepper.
7. While the turkey mixture simmers, prepare the cabbage slaw. In a medium bowl, whisk together 2 tablespoons mayonnaise, 1 tablespoon apple cider vinegar, 1/2 teaspoon optional sugar, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Add 1/2 head shredded green cabbage and 1/4 cup chopped fresh cilantro, tossing to combine. Set aside.
8. Steam 1/2 pound green beans and 1/2 pound broccoli florets. Place a steamer basket in a pot with 1/4 cup water, ensuring water does not touch the basket. Bring water to a boil, then add the green beans and broccoli. Cover and steam until tender-crisp, about 5-7 minutes. Season with 1/8 teaspoon salt and 1/16 teaspoon black pepper.
9. To the cooked rice, stir in 1/4 cup light cream, 1/4 cup chopped fresh cilantro, and 1 each lime, juiced.
10. To serve, divide the creamy cilantro-lime rice into bowls. Top with the Southwest turkey and black bean mixture. Serve with the fresh cabbage slaw and steamed green beans and broccoli on the side.

Notes

This recipe is designed for maximum efficiency, with components cooked in parallel. Feel free to adjust spice levels to your preference. Leftovers can be stored in separate containers for up to 3 days, though the slaw is best made fresh.

Nutrition (per serving)

• Calories: 1010
• Protein: 60 g
• Carbohydrates: 115 g
• Fat: 29 g
• Fiber: 19.5 g
• Sodium: 2195 mg
• Saturated Fat: 8.1 g
• Sugar: 5.5 g
• Cholesterol: 180 mg