Sunday, March 18, 2012

Hearty Turkey Veg-A-Bowls

  Haha, kudos to my husband Chris for coming up with the name of this dish! We had a lot of stuff in our fridge to use up including some bell peppers, leftover quinoa, and a corn/black bean mixture I made the other day when I had an amazing Southwest Salad. Anyway, so here is what we came up with and this was pretty darn tasty and made in under 30 minutes total. Sweet!

Hearty Turkey & Vegetable Bowls

1 Tbl olive oil
1 lb ground turkey
1/2 yellow onion, chopped
2 cups diced green bell peppers
1 10oz can Rotel tomatoes, drained
1 cup corn, canned or frozen (thaw if frozen)
1 cup canned black beans, drained and rinsed
3 Tbl vegetable broth
2 tsp Worcestershire sauce
1 cup cooked quinoa
2 tsp ground cumin
2 tsp balsamic vinegar
1/2 tsp sea salt
1/2 tsp black pepper
Optional: "Sour Cream" substitute (4 Tbl soy free Vegenaise and 4 tsp lemon juice, mixed well until no lumps)
Daiya Cheddar Shreds for sprinkling on top

In a medium saucepan over medium-high, heat oil. Add turkey and brown, about 4 minutes, making sure to break it apart with a spoon. Add bell peppers, onion, tomatoes, corn, beans, vegetable broth, and Worcestershire sauce and stir well to combine. Cook about 3 minutes, then cover and reduce heat to low, simmering for 15 minutes until bell peppers are tender. Remove from heat and stir in cumin, vinegar, quinoa, salt, and pepper. Serve with sour cream substitute and cheese, if desired.

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