Mexican Corn Turkey Bowl
Cinco de Mayo is a week away! A Mexican corn turkey bowl would be a great way to celebrate.
Ingredients
- 2 servings steamed rice
- 1 Tbsp olive oil
- ½ cup corn fresh or frozen
- ½ pound lean ground turkey
- 1 tsp chili powder
- ½ tsp ground cumin
- ½ garlic powder
- ½ tsp cayenne powder
- ¼ tsp paprika
- ¾ cup black beans rinsed and drained
- 1½ cup ripe bell peppers and onions thinly sliced
- ½ cup cottage cheese
- 1 Tbsp light mayonnaise
- 1 tsp lime juice and extra for the rice, if desired
- ½ garlic powder
- ½ chili powder
- black pepper to taste
- 2 Tbsp fresh cilantro chopped
Instructions
- Rinse the rice and cook in your preferred method. I use a rice cooker.
- Add the peppers and onions to a skillet heated with olive oil. Sauté the veggies until softened to your liking.
- Drizzle about a tsp of oil in a second small skillet (I use non-stick) over low to medium heat and add the corn. No need to thaw if the corn is frozen. Stir occasionally, sautéing the corn until lightly browned. Remove from the skillet to a small bowl and set aside.
- Add the ground turkey to the now-empty skillet on medium heat. Season with chili powder, cumin, garlic powder, and cayenne powder. Cook the turkey, stirring and breaking it up into small pieces as it browns. Once the turkey is nearly cooked through, add the black beans. Cook until the turkey is done and the beans are heated.
- Add the cottage cheese to the small bowl with the corn. Use a fork to mash the cottage cheese. It does not need to be completely smooth. Add the mayo, lime juice, garlic powder, chili powder, and black pepper.
- Once everything is ready, start creating your bowls. Mix 2 tsp of lime juice and about a Tbsp of chopped cilantro to the rice. Divide into two bowls. Arrange the turkey, black beans, peppers, and onions over the rice. Finally, spoon the corn and cottage cheese evenly over the bowls.
- Sprinkle with additional cilantro and serve.