Turkey Taco Skillet Salad Bowls

Ingredients

Amounts are for 4 household servings. Sodium model: 1/2 tsp table salt per serving (not added as an ingredient line); estimates are the base recipe only (optional grain side not included).

• 1 1/2 lb lean ground turkey (93% or leaner)
• 1 medium yellow onion (about 110 g), diced
• 2 medium bell peppers (about 150 g each), diced
• 1 tbsp olive oil
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp ground coriander
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1/2 cup mild salsa
• salt
• For the bowls:
• 1 large head romaine (about 450 g), chopped
• 1 large ripe avocado, sliced
• 1/4 cup sliced black olives
• 1 lime, cut in wedges
• 1/4 cup chopped fresh cilantro or parsley
• Optional side:
• about 1/3 cup cooked rice or quinoa per person, or cauliflower rice

Grab first: lean ground turkey (93% or leaner), pre-diced onion and pepper mix, pre-washed chopped romaine

Directions

1. Heat the oil in a large skillet over medium-high. Cook the turkey with a pinch of salt, breaking it up, until browned, about 6 minutes.
2. Add the onion and peppers and cook 4 minutes. Stir in the cumin, paprika, coriander, oregano and garlic powder for 1 minute.
3. Stir in the salsa and 1/4 cup water and simmer 3 minutes. Taste and adjust salt.
4. Pile the romaine in bowls, spoon the turkey over, and top with avocado, olives, cilantro and a squeeze of lime.