Ingredients
1/2 cup brown rice (uncooked)
1 avocado, sliced
400 g diced tomatoes (tinned)
200 g black beans (tinned)
500 g turkey mince
1 tbsp coconut oil
1 capsicum, sliced
1 red onion, peeled and sliced
1 corn cob, kernels cut off
1/2 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp cayenne pepper
1 tbsp fresh coriander, chopped
2 limes, one zested and one quartered
Instructions
1. Cook the rice according to package instructions until fluffy. Set aside.
2. Heat half the coconut oil in a large skillet and sauté the capsicum, onion, and corn until soft. Transfer to a bowl and set aside.
3. Add the remaining oil and turkey mince to the skillet. Stir in ground cumin, coriander, cayenne pepper, lime zest, and fresh coriander. Cook until browned.
4. Add tinned tomatoes and black beans. Simmer for 5 minutes until the sauce thickens.
5. Layer rice, turkey mix, and sautéed vegetables in bowls. Top with avocado slices, fresh coriander, and lime wedges before serving.
Notes
Leave out avocado and lime if freezing. Store cooled portions in airtight containers for up to 2 months. Approximately 440 calories per serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: High-Protein Bowls
- Method: Stovetop
- Cuisine: Mexican