Friday, January 10, 2014

Recipe for Turkey and Black Bean Mexican Cabbage Bowl with Avocado Salsa

Turkey and Black Bean Mexican Cabbage Bowl
This Turkey and Black Bean Mexican Cabbage Bowl was inspired by some earlier recipe faves!

(This delicious Turkey and Black Bean Mexican Cabbage Bowl with Avocado Salsa is today's pick for the month of Daily Phase One Recipes, and this recipe has the kind of fresh flavors I never get tired of!  You can see all the Daily Phase One Recipes from the month by clicking that link.  Check after the recipe for Phase One Flashbacks from this day in 2012 and 2013.)

After I posted the recipe for Sriracha Beef Cabbage Bowl that was the brilliant idea of my friend Jeanne, and it quickly become one of my favorites.  And you know how my brain takes a good recipe idea and spins it off into another fun variation, so now I've taken the basic idea of a bowl that starts with Spicy Mexican Slaw and made a version with Mexican flavors.  This Turkey and Black Bean Mexican Cabbage Bowl with Avocado Salsa features finely diced fresh Poblano chile pepper in the cabbage slaw and the salsa, and everything about this combination is amazingly flavorful.  Cabbage is one of the healthiest vegetables you can eat, and this recipe might become your favorite new way to get more cabbage into your diet!

Heat olive oil and then saute the onion until it's starting to brown.  Add Kalyn's Taco Seasoning and garlic and saute about a minute more.

Then add the ground turkey and cook over medium high heat, breaking apart with the turner, until it's nicely browned, about 8-10 minutes.  

Add the diced green chiles and juice from the can, 1 can crushed tomatoes, 1 can rinsed black beans, lime juice, and a little water, and let the meat mixture simmer until most of the liquid has evaporated, about 40 minutes.  (You can turn up the heat if you need to speed it up, but the long simmering time builds flavor.)

While the meat simmers, make the avocado salsa and the slaw.  Start by finely chopping cilantro and finely dicing red onion and half a Poblano chile pepper for the salsa.  (Jake is really into chopping things small like this, but if you're not that wild about chopping you can make the pieces a little bigger!)

Also cut up the avocado into smallish pieces and toss with 1 T fresh lime juice.  (Blogger FAIL, I forgot to get a photo of the salsa mixed together; please use your imagination for that.

We used the mandoline I got from a student to thinly slice the cabbage, but you can also cut it with a knife.  Finely dice the other half of the Poblano chile and put it in a bowl with the thinly sliced cabbage.

Then whisk together the mayo, lime juice, Green Tabasco Sauce, and a little Vege-Sal (or salt) to make the dressing.

When the meat is nearly done, toss the cabbage with the dressing.

When the liquid in the meat mixture has all evaporated like this, you're ready to assemble the bowls.

Put some of the spicy slaw mixture into the bottom of each bowl.

Top that with about 2/3 cup of the meat mixture.

Top that with a generous scoop of the avocado salsa and enjoy!


Turkey and Black Bean Mexican Cabbage Bowl with Avocado Salsa
(Makes 4-6 servings; recipe created by Kalyn with inspiration from Sriracha Beef Cabbage Bowls.)

Meat Mixture Ingredients:
2 tsp. + 1 tsp. olive oil
1 small onion, diced
1 1/2 T Kalyn's Taco Seasoning (or use any Taco Seasoning you have on hand)
2 tsp. dried granulated garlic
1 lb. lean ground turkey (less than 10% fat)
1 can (4 oz.) diced green chiles with juice (Anaheim chiles, not jalapenos)
1 can (15 oz.) crushed tomatoes
1 can (15 oz.) black beans, rinsed with cold water
1/4 cup fresh-squeezed lime juice (I used my fresh-frozen lime juice)
2 T water

Avocado Salsa Ingredients:
1/2 large Poblano chile pepper, finely diced
1/4 small red onion, finely diced
1/2 cup finely chopped fresh cilantro
1 large avocado (or 2 small ones), diced into pieces about 1/2 inch square
1 T + 1 T fresh squeezed lime juice (I used my fresh-frozen lime juice)
1 T olive oil
1 tsp. Vege-Sal

Spicy Slaw Ingredients:
1/2 large head green cabbage, core removed and thinly sliced (we used the mandoline I got from a student to slice the cabbage, but you can use a knife)
1/4 large head red cabbage, core removed and thinly sliced
1/2 large Poblano chile pepper, finely diced
5 T mayo
3 T fresh-squeezed lime juice (I used my fresh-frozen lime juice)
1 tsp. Green Tabasco Sauce (or more to taste)
 Vege-Sal (or salt) to taste

Instructions:
Heat 2 tsp. olive oil in a large frying pan and saute the onion until it starts to brown, about 4-5 minutes.  Add the taco seasoning and granulated garlic and saute about 1 minute more.  Then add the ground turkey and cook over medium high heat, breaking apart with the turner as it cooks, until the turkey is nicely browned.  This will take 8-10 minutes, but don't rush the browning step.

Add the green chiles and juice, crushed tomatoes, rinsed black beans, 1/4 cup lime juice and 2 T water, stir to combine, turn the heat to low, and let the mixture simmer until most of the liquid is evaporated, about 40 minutes.  (You can turn up the heat if you need to speed it up, but the long simmering time builds flavor.)

While the meat simmers, chop the cilantro and finely dice the red onion and half the Poblano chile for the salsa.  Peel the avocado, remove the stem and cut the avocado into 1/2 inch pieces.  Put the avocado into a bowl and toss with 1 T lime juice.  Stir in the chopped cilantro, diced red onion, diced poblano chile, olive oil, and the other 2 T lime juice, and season with Vege-Sal (or salt).  Set salsa aside until you're ready to use it.

Use a mandoline or sharp knife to thinly slice the red and green cabbage.  Dice the other half of the Poblano chile pepper into small pieces.  Whisk together the mayo, lime juice, Green Tabasco Sauce, and Vege-Sal to make the dressing. When the meat mixture is about done, combine the green cabbage, red cabbage, and diced Poblano in a bowl and toss with the dressing.

To assemble the bowls, put some of the spicy slaw in the bottom of each bowl.  Top with about 2/3 cup of the meat mixture and a generous scoop of the avocado salsa.  Eat right away.

The meat mixture and the avocado salsa can be stored in the fridge for a day or two, but if this makes more than you can use for one meal I would store the extra sliced cabbage mixture and dressing separately and not mix the dressing with the cabbage mixture until just before you're going to eat it.


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South Beach Suggestions:
This dish is made entirely of low-glycemic ingredients and would be suitable for any phase of the South Beach Diet.  (For an even lower carb version, omit the black beans.  This recipe can be Paleo if you omit the beans and use homemade mayo.)

Phase One Flashbacks:
January 10, 2012: Ham and Cauliflower Casserole Au Gratin
January 10, 2013: Broccoli, Ham, and Mozzarella Baked with Eggs

Nutritional Information?
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.

More Healthy Deliciousness with Ground Turkey:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Turkey Lettuce Wrap Tacos with Chiles, Cumin, Cilantro, Lime, and Tomato-Avocado Salsa ~ Kalyn's Kitchen
Black-Eyed Pea, Ground Turkey, and Chard Stew ~ We Heart Food
Ground Turkey and Barley Soup with Mushrooms and Spinach ~ Kalyn's Kitchen
Unstuffed Cabbage with Ground Turkey ~ Chick in the Kitchen
Thai-Inspired Ground Turkey Larb Salad ~ Kalyn's Kitchen
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)

Blogger Disclosure:
Posts may include links to my affiliate account at Amazon.com, and Kalyn's Kitchen earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!
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13 comments:

  1. A meal-in-a-bowl salad with many textures -- I love that.

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  2. Thanks Lydia and Hari. We really loved it!

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  3. NonnaAnn, I'm not sure why you're saying that. Vege-sal is only partly salt, and there's not a huge amount in the total recipe for 6 servings, or even 4. And if you want less salt you can certainly add less.

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  4. This looks like something I could eat for lunch or dinner - love "bowl" meals.

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  5. Thanks Jeanette, me too! And especially with cabbage; I am such a cabbage fan!

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  6. Just made this tonight, very delicious, love the texture, and the flavor. This is probably about the 10th or maybe more recipe I've made from your blog, all are very excellent. Huge fan.

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  7. Anita, thanks so much! That pretty much makes my day when I get a nice comment like that! So glad you're enjoying the recipes.

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  8. This is the second time I've made this and both my husband and I LOVE it! I love your blog. Great flavorful recipes that work with South Beach or WW.
    I've got you bookmarked!
    Julie from Boston.

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  9. Thanks Julie, so glad you're enjoying it!

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  10. This was very tasty! I substituted Sriracha for the Tabasco and it was delish. Love all the cabbage bowls I've tried on here so far.

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  11. So glad you enjoyed it. I am such a cabbage fan!

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