Ingredients
1 lb (450g) lean ground turkey
1 medium eggplant (~400g), diced
1 cup frozen corn, thawed
1 cup cooked black beans
1/3 cup olive oil
1 tsp cumin
1 tsp smoked paprika
1 tsp garlic powder
1/2 tsp chili powder
1/2 tsp onion powder
Salt to taste
Pepper to taste
1 cup shredded green cabbage or lettuce
1 ripe avocado, sliced
Juice of 1 lime
1/4 cup fresh cilantro, chopped
Instructions
Preheat oven to 400°F (200°C)
Line a baking sheet with parchment paper and toss diced eggplant with 2 tbsp olive oil, cumin, paprika, garlic powder, salt, and pepper
Spread eggplant in a single layer and roast for 15 minutes
Meanwhile, cook ground turkey in a skillet over medium heat until browned, adding 2 tbsp olive oil, chili powder, onion powder, salt, and pepper to season
To assemble, divide roasted eggplant, corn, black beans, and cooked turkey between 4 bowls
Top each bowl with cabbage, avocado, lime juice, and cilantro
Notes
Use pre-cooked black beans for time efficiency
Substitute shredded chicken or quinoa for turkey if desired
Store leftovers in airtight containers for up to 3 days
Meal prep-friendly: Components can be prepared separately and refrigerated
- Prep Time: 15
- Cook Time: 20
- Category: Low Calorie Meals
- Method: Oven Roasting; Stovetop Cooking
- Cuisine: Mexican-inspired
- Diet: High Protein, Low Calorie
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 3g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 25g
- Fiber: 10g
- Protein: 32g
- Cholesterol: 85mg