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Turkey and Black Bean Bowl
Turkey & Black bean burrito bowl
Dairy Free | Gluten Free | Low FODMAP | Nut Free
Serves 6 - One serve is LF
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
2 tsp Apple Cider Vinegar
4 tsp GF Soy Sauce
1/4 tsp Sriracha Hot Chilli Sauce
1/4 tsp Salt
Serve with (optional)
Spring Onion (dark green part) sliced
Capsicum finely sliced
1-2 TBSPl Pepitas
Heat some EVOO in a large fry pan. Cook down the spring onions. Sprinkle with cumin, coriander seeds and paprika.
Place the Turkey mince into the pan and carefully separate the mince.
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.
Remove the corn from the cobb and add into the mince.
Dissolve the stock cubes in 1 TBSP of hot water and then add into the mince.
Make the dressing by combing all of the ingredients.
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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