Carb Smart Southwest Turkey and Veggie Bowl
with DIY Pickled Jalapeños- Mustard
- Soy
- Egg
- Milk
- Sulphites
- Soy
- Sulphites
- Tree nuts
- Wheat
- Milk
- Mustard
- Peanuts
- Sesame
- May contain traces of allergens
- Fish
- Crustaceans
- Egg
This low-starch supper is supercharged with flavour. Zippy DIY pickled jalapeños add punch to every bite. Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.
Ingredients
250 g
Ground Turkey
285 g
Cauliflower
1 unit(s)
Sweet Potato
1 unit(s)
Red Onion
1 unit(s)
Green Bell Pepper
1 tbsp
Southwest Spice Blend
(Contains: Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, May contain traces of allergens)
1 unit(s)
Jalapeño
2 tbsp
Chipotle Sauce
(Contains: Fish, Sesame, Soy, Sulphites, Wheat, May contain traces of allergens, Mustard, Soy, Egg, Milk)
¼ cup
Cheddar Cheese, shredded
(Contains: Milk)
1 tbsp
White Wine Vinegar
(Contains: Sulphites)
1 tbsp
Tex-Mex Paste
(Contains: Fish, Milk, Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg, May contain traces of allergens, Mustard)
1 unit(s)
Sour Cream
(Contains: Milk)
Not included in your delivery
0.06 tsp
Pepper*
0.13 tsp
Salt*
1.5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Peel sweet potato, then quarter lengthwise. Cut into 1/4-inch quarter-moons.
- Cut cauliflower into bite-sized pieces.
- Core, then cut pepper into 1-inch pieces.
- Add sweet potatoes, peppers, Southwest Spice Blend and 1/2 tbsp oil to one side of a parchment-lined baking sheet.
- Season with salt and pepper, then toss to combine.
- Add cauliflower and 1/2 tbsp oil to the other side of the baking sheet.
- Season with salt and pepper, then toss to combine. (NOTE: For 4 ppl, use 2 baking sheets, separating cauliflower to its own sheet and using 1 tbsp oil per sheet.)
- Roast in the middle of the oven until veggies are tender and golden-brown, 20-24 min. (NOTE: For 4 ppl, roast in the top and middle of the oven, rotating sheets halfway through.)
- Meanwhile, peel, then cut onion into 1/4-inch pieces.
- Thinly slice jalapeño into 1/4-inch rounds, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños.)
- Add vinegar, 1 tbsp (2 tbsp) water and a pinch of salt to a small microwavable bowl. (NOTE: This is your pickling liquid.)
- Microwave in 15-sec. increments, stirring between each, until salt dissolves.
- Add jalapeños, then stir to combine.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then turkey and onions.
- Cook, breaking up turkey into smaller pieces, until onions are tender and no pink remains in turkey, 4-5 min.**
- Add Tex-Mex paste and 1/3 cup (1/2 cup) water. Bring to a simmer.
- Once simmering, reduce heat to medium.
- Cook until sauce reduces slightly, 2-4 min. Remove from heat, then cover to keep warm.
- Divide roasted veggies between bowls.
- Top with turkey mixture.
- Dollop with sour cream, then drizzle with chipotle sauce and sprinkle cheese over top.
- Top each bowl with pickled jalapeño slices. (TIP: Any leftover pickled jalapeños and pickling liquid can be saved and refrigerated for up to 3 days.)
If you've opted to get turkey, cook it in the same way the recipe instructs you to cook the beef.
