Jerk Turkey Taco Bowl
A Caribbean-seasoned turkey bowl with jerk marinade, rice, and fresh toppings. Grain, protein, and vegetables layer together warm and can be customized with alternative grains or proteins.
Ingredients
Method
Cut turkey breast into 1-inch chunks and place in a large mixing bowl.
Add jerk seasoning and lime juice to turkey; toss to coat evenly. Let sit for 10–15 minutes at room temperature, or marinate covered in the refrigerator for up to 24 hours.
While turkey marinates, prepare rice according to package directions; hold warm.
Slice red cabbage, dice mango and bell pepper, and chop cilantro; set aside.
Warm pinto beans in a small saucepan over low heat; drain if liquid is excess.
Heat coconut oil in a large skillet over medium-high heat until shimmering.
Working in batches if needed, add marinated turkey to the skillet; cook 4–5 minutes per side until golden and cooked through (165°F internal temperature). Do not overcrowd the pan.
Divide warm rice among four bowls.
Top each bowl with jerk turkey, warm pinto beans, red cabbage, diced mango, and diced bell pepper.
Garnish with fresh cilantro and serve with a lime wedge on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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