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Recipes
Shopping list
Ingredients
- 4 oz ground turkey
- Cooking spray
- 1 teaspoon salt-free southwest seasoning, divided
- ½ cup egg substitute
- ½ Hass avocado
- ¼ cup reduced-sodium (or seasoned) black beans
- ⅓ cup corn kernels
- 1 cup cooked quinoa & brown rice medley
- ¼ cup tri-pepper mix (diced fresh green, red, and yellow bell peppers)
- ¼ cup refrigerated mild salsa
- 2 teaspoons lightly dried (or fresh) cilantro
Steps
- Preheat large sauté pan on medium-high 2–3 minutes. Coat turkey with spray and ½ teaspoon seasoning (wash hands). Place turkey in pan; brown 3–4 minutes, stirring to crumble meat, until no pink remains and turkey is 165°F. Remove turkey from pan and set aside to cool.
- Reduce heat to medium. Place egg substitute and remaining ½ teaspoon seasoning in pan; cook 2–3 minutes, stirring occasionally, until egg is cooked and fluffy. Remove flesh from avocado half and slice. Drain and rinse beans and corn, if needed.
- Combine rice medley and beans in microwave-safe bowl; cover and microwave on HIGH 90 seconds or until hot. Assemble bowls by dividing rice and beans mixture among centers of serving bowls; arrange turkey, eggs, avocados, corn, and peppers around sides in piles, then top with salsa and cilantro. Serve.
Amount per ½ recipe serving: Calories 410, Total Fat 12g, Sat Fat 2g, Trans Fat 0g, Chol 40mg, Sodium 610mg, Total Carb 53g, Fiber 4g, Total Sugar 3g, (Incl. 0g Added Sugars), Protein 24g, Vitamin D 6%, Calc 2%, Iron 15%, Potassium 10%