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These Turkey Taco Bowls with Mashed Plantains are easy, cheap and delicious + Whole30-compliant, Paleo, Primal and gluten-, grain-, and dairy-free!

Paleo & Whole30 Turkey Taco Bowls with Mashed Plantains

  • Author: Kristi Barnes
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 4 bowls 1x
  • Category: Dinner
  • Cuisine: Mexican

Description

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Scale

Ingredients

Mashed Plantains

  • 2 ripe plantains, sliced into 1-inch chunks
  • 2 tbsp. ghee
  • salt and pepper, to taste

Turkey Taco Bowls


Instructions

Mashed Plantains

  1. Boil the plantain chunks in water for 10-15 minutes until soft and easily pierced with a knife.
  2. Drain and mash with ghee, salt and pepper.

Turkey Taco Bowls

  1. Melt the coconut oil over medium-high heat.
  2. Brown the ground turkey for 5 minutes. It will still be partially pink.
  3. Add the onion and cook 7-8 more minutes until it begins to turn translucent.
  4. Stir in water, chili powder, cumin, garlic powder and salt.
  5. Simmer everything 10-15 minutes.
  6. Add salt and pepper to taste.
  7. Scoop into bowls over mashed plantains.
  8. Add toppings of your choice. I used Wholly Guacamole Verde and fresh cilantro.
  9. Serve with a squeeze of lime juice (1/2 lime per bowl), Wholly Guacamole Verde, Belizean Onion Sauce or Whole30-compliant salsa.

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