Recipe: Southwest Turkey and Veggie Skillet
Sheet pan meals are all the rage, but what about a speedy skillet dinner? This Southwest Turkey and Veggie Skillet is fully Plate Method aligned and comes together in under 30 minutes. Many of the ingredients are staples, making this an easy weeknight dinner. The toppings ensure it can be customized to everyone’s preference – whether you like some lime juice, avocado, or extra southwest flavor with some salsa!
Using black beans as the starch/carbohydrate in this recipe adds extra protein, about 7 grams/serving. So if adequate protein intake is a priority for you, this turkey-and-bean pairing offers about 30 grams per serving! This dish could also work great as a meal prep for weekday lunches. Just pack your desired pairing separately so you can reheat the southwest skillet and serve it with your preferred, fresh toppings.
Southwest Turkey and Veggie Skillet
Serves 3-4
Ingredients
- 1 Tbsp olive oil
- 1/2 small onion, diced
- 1 lb ground turkey
- 1/2 + 1/4 tsp salt
- 1 tsp garlic powder
- 1 tsp cumin
- 2 tsp chili powder
- 1 tsp paprika
- 1 tsp dried oregano
- 1 C diced bell pepper (green, red, yellow, or orange)
- 2/3 C water
- 8 oz tomato sauce
- 4 C uncooked riced cauliflower
- 15 oz black beans, rinsed and drained
For the serving/toppings:
- 1 medium avocado, sliced
- Chopped cilantro
- Salsa
- Lime wedges
Directions
- Heat the olive oil in a skillet over medium-high heat. Add the diced onion and cook until softened, about 4 minutes.
- Add the ground turkey to a large skillet and break it into smaller pieces as it cooks, about 5 minutes.
- When the turkey is no longer pink, add 1/2 teaspoon salt and the dry seasoning spices (garlic powder through oregano) and mix well.
- Next, add the pepper, water, and tomato sauce and cover. Simmer on low for about 12 minutes.
- Remove the lid and add the cauliflower, black beans, and remaining 1/4 teaspoon salt. Cook until the cauliflower is tender, for about 6-8 minutes.
- Divide between bowls/plates and serve with desired toppings.
Swaps:
- For the ground turkey: lean ground beef, ground chicken, crumbled tempeh, meatless grounds
- For the bell pepper: chopped zucchini, 1/4 cup diced jalapeño.
- For the water: low-sodium broth
- For the cauliflower: 10 oz packaged frozen riced cauliflower
- For the black beans: pinto beans
