|2 servings||calories per servings 910||protein serving 55 g||carbs per serving 86 g||total fat per serving 38 g|
This protein-packed, nutritious meal is like eating a giant burrito, without the wrap. No, really - although this meal is technically “two servings”, it could likely fill up four people for dinner just fine (or make great lunch leftovers for the day after!). We cut down on the fat content by using ground turkey and yogurt instead of ground pork and sour cream, but our use of creamy avocado and plenty of garlic and cilantro ensures there’s no trade-off in flavor.
|Nutrition Facts||/ Per Serving|
|Total Fat||38 g|
|Saturated Fat||8 g|
|Trans Fat||0 g|
|Total Carbohydrates||86 g|
|Dietary Fiber||20 g|
• Place a small saucepan over high heat. Add rice and 1 3/4 cups water.
• When water boils, reduce heat to medium-low. Cover, and cook until all liquid has been absorbed and rice is tender, 35-40 minutes.
• Remove from heat. Set aside, covered, until ready to serve.
While rice cooks, in a bowl, combine turkey, Southwestern Seasoning and 1 teaspoon cooking oil.
MISE EN PLACE
• Peel and mince garlic.
• Thinly slice green onion.
• Pick and chop cilantro.
• Rinse and drain beans.
• Place a sauté pan over high heat. Add 1 teaspoon cooking oil. When oil is hot, add turkey. Cook, stirring occasionally, until turkey is no longer pink, 5-6 minutes.
• Add garlic, onion whites and 1/4 teaspoon kosher salt. Cook, stirring, until fragrant, about 2 minutes.
Fold in beans. Taste and adjust seasoning as desired with kosher salt. Remove pan from heat, and keep warm.
Halve and pit avocado. Scoop out flesh, and thinly slice.
• Divide rice between 2 bowls.
• Add half of turkey mixture to each bowl.
• Top with onion greens, cilantro, avocado and yogurt. Enjoy!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...