In case you can’t tell, Mexican is one of my favorites. In fact, when I texted my husband exclaiming that tonight’s dinner was 💣, he replied “I knew it would be, Mexican is your specialty!”
But for real, countless hours of making nachos in the microwave throughout college has really taught me a lot 😂😂
- 2.25 pounds ground turkey
- 1-2 tablespoons Mexican spice blend (found here:https://www.foodrenegade.com/homemade-taco-seasoning/)
- 4 servings Jasmine rice (cooked according to package)
- 3 Green onion
- 1 Bell peppers (we used red)
- 1 Purple onion
- 1 box Spinach/arugula mix
- Olives (if you like them)
- 4 tablespoons Sour cream
- Avocado oil
- Fresh salsa (we get ours from Aldi)
- I started cooking my rice (as directed on package) and my ground turkey at the same time. Put some avocado oil in a pan on medium heat and add the ground turkey and Mexican spice mix. Break it up as it cooks. (Side note: I’ve also cooked the ground turkey from frozen. Just don’t add the seasoning until most of the meat is unthawed).
- Cut your veggies. Slice the bell pepper into thin strips. Slice the purple onion into thin strips. Cut the green onion, discarding the roots and slicing the rest. Zest the lime until you have 1 tsp zest, then quarter the lime.
- Make your lime cream: In a small bowl, mix sour cream, juice from one lime quarter, lime zest and salt/pepper to taste. Set aside.
- Pan fry the purple onion and red pepper in avocado oil, about 4-5 minutes or until veggies are to your desired crunch.
- When the rice is done, stir in half of the green onions.
- Assemble the bowls: Start with a handful of spinach/arugula mix. Add rice and meat. Top with veggies. Finish with a dollop each of salsa and lime cream. Then garnish with olives, green onions and lime wedge. We put cheese on for the kids and served with hot chocolate since it was under 50° today.