Turkey Chili Quinoa Bowl

Name: Turkey Chili Quinoa Bowl
Yield: 4
Ingredients: 4 tablespoons olive oil, divided; 1 lb ground turkey; 1 scallion, thinly sliced, white and light green parts separated from dark green parts; 2 large carrots, cut into 1/4 in (6 mm) pieces; 1 cup sweet potato, peeled, cut into 1/4 in (6 mm) pieces; 1 red bell pepper, seeded and diced; 1 can diced tomato; 1 packet McCormick® Chili Seasoning Mix; 2 cups vegetable broth; 1 teaspoon kosher salt; 1 can great northern or cannellini beans, drained and rinsed; ½ cup shredded red cabbage; 1 tablespoon apple cider vinegar; ¼ teaspoon kosher salt; 1 ripe avocado; 2 tablespoons fresh cilantro leaves; ¼ cup plain greek yogurt; 1 lime, juiced; ½ teaspoon kosher salt; 2 cups quinoa, cooked; 2 tablespoons fresh cilantro

Recipe by Mykee Del Mundo from tasty.co

Lunch

Ingredients

4 servings

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4 tablespoons olive oil, divided
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1 lb ground turkey
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1 scallion, thinly sliced, white and light green parts separated from dark green parts
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2 large carrots, cut into 1/4 in (6 mm) pieces
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1 cup sweet potato, peeled, cut into 1/4 in (6 mm) pieces
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1 red bell pepper, seeded and diced
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1 can diced tomato
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1 packet McCormick® Chili Seasoning Mix
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2 cups vegetable broth
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1 teaspoon kosher salt
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1 can great northern or cannellini beans, drained and rinsed

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½ cup shredded red cabbage
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1 tablespoon apple cider vinegar
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¼ teaspoon kosher salt
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1 ripe avocado
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2 tablespoons fresh cilantro leaves
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¼ cup plain greek yogurt
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1 lime, juiced
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½ teaspoon kosher salt
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2 cups quinoa, cooked
•

2 tablespoons fresh cilantro

Instructions

In a large pot, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add the turkey and white and light green scallion parts, and cook until the meat is lightly browned, about 5 minutes. Transfer the turkey to a medium bowl.
Heat the remaining 2 tablespoons of olive oil in the same pot over medium-high heat. When the oil is shimmering, add the carrots, sweet potato, and red bell pepper. Cook, stirring frequently, until beginning to soften, about 5 minutes.
Add the diced tomatoes, McCormick® Chili Seasoning Mix, chicken broth, ground turkey, and salt. Bring to a boil, then reduce the heat to medium and simmer, stirring occasionally, until thickened slightly, about 10 minutes. Add the beans and cook, stirring occasionally, until warmed through, about 5 minutes longer.
Meanwhile, make the seasoned cabbage: In a medium bowl, combine the cabbage, apple cider vinegar, and salt. Toss with tongs.
Make the avocado lime crema: In a blender or food processor, combine the avocado, cilantro, yogurt, lime juice, and salt. Blend until smooth.
Divide the quinoa between 4 bowls. Spoon the turkey chili over the quinoa, then top with a dollop of avocado lime crema, a pile of seasoned cabbage, the dark green scallion parts, and cilantro.
Enjoy!