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
- 2 tbsp. coconut oil
- 1 lb. ground turkey
- 1 medium yellow onion, chopped
- 1/2 c. water
- 2 tbsp. chili powder
- 1 tbsp. cumin
- 1 tsp. garlic powder
- 1 tsp. salt, plus more to taste
- ground black pepper, to taste
- Additional toppings; see instructions.
Instructions
Mashed Plantains
- Boil the plantain chunks in water for 10-15 minutes until soft and easily pierced with a knife.
- Drain and mash with ghee, salt and pepper.
Turkey Taco Bowls
- Melt the coconut oil over medium-high heat.
- Brown the ground turkey for 5 minutes. It will still be partially pink.
- Add the onion and cook 7-8 more minutes until it begins to turn translucent.
- Stir in water, chili powder, cumin, garlic powder and salt.
- Simmer everything 10-15 minutes.
- Add salt and pepper to taste.
- Scoop into bowls over mashed plantains.
- Add toppings of your choice. I used Wholly Guacamole Verde and fresh cilantro.
- Serve with a squeeze of lime juice (1/2 lime per bowl), Wholly Guacamole Verde, Belizean Onion Sauce or Whole30-compliant salsa.
