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Turkey and Black Bean Bowl

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Turkey & Black bean burrito bowl
Dairy Free | Gluten Free | Low FODMAP | Nut Free
Serves 6 - One serve is LF
​Ingredients

500g Turkey Mince

1/2 tsp Ground Cumin

1/2 tsp Grounder Coriander Seeds

1/2 tsp Smoked Paprika

1 tsp Mixed Herbs

1 Single Spring Onion (dark green part) finely sliced

1 Cobbs of Corn

410 g Tin of Diced Tomatoes

200 g Black Beans Tinned rinsed and drained (if you are not following a Low FODMAP Diet, this can be increased to a 400g tin)

1 Low FODMAP Chicken Stock Cube

 

Dressing

2 tsp Apple Cider Vinegar

4 tsp GF Soy Sauce

1/4 tsp Sriracha Hot Chilli Sauce

1/4 tsp Salt

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Serve with (optional)

Brown Rice 

Spring Onion (dark green part) sliced

Capsicum finely sliced

1-2 TBSPl Pepitas

Method​
Heat some EVOO in a large fry pan. Cook down the spring onions. Sprinkle with cumin, coriander seeds and paprika.
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Place the Turkey mince into the pan and carefully separate the mince.
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Cook the mince for 2-3 minutes and then stir to make sure the mince is cooked. Add in the italian herbs, tomatoes, back beans and mix.
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Remove the corn from the cobb and add into the mince.
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Dissolve the stock cubes in 1 TBSP of hot water and then add into the mince.
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Make the dressing by combing all of the ingredients.
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Combine the cooked brown rice, onion, capsicum and a little dressing to taste and serve with the turkey mince. Sprinkle with pepitas, enjoy!

Making this dish? We would love to see it! Tag @crunchandconutrition on Instagram

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