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Turkey and Black Bean Mexican Cabbage Bowl with Avocado Salsa

This Turkey and Black Bean Mexican Cabbage Bowl was inspired by some earlier recipe faves and this delicious meal-in-a-bowl is low-carb, low-glycemic, gluten-free, dairy-free, and South Beach Diet Phase One! Use the Recipes-by-Diet-Type Index to find more recipes like this one.

Click here to PIN Turkey and Black Bean Mexican Cabbage Bowl!

Turkey and Black Bean Mexican Cabbage Bowl with Avocado Salsa found on KalynsKitchen.com.

After I posted the recipe for Sriracha Beef Cabbage Bowl that was the brilliant idea of my friend Jeanne, and it quickly become one of my favorites.  And you know how my brain takes a good recipe idea and spins it off into another fun variation, so now I’ve taken the basic idea of a bowl that starts with Spicy Mexican Slaw and made a version with turkey and Mexican flavors.

This Turkey and Black Bean Mexican Cabbage Bowl with Avocado Salsa features finely diced fresh Poblano chile pepper in the cabbage slaw and the salsa, and everything about this combination is amazingly flavorful.  Cabbage is one of the healthiest vegetables you can eat, and this recipe might become your favorite new way to get more cabbage into your diet!

Turkey and Black Bean Mexican Cabbage Bowl with Avocado Salsa found on KalynsKitchen.com.
Heat olive oil and then saute the onion until it’s starting to brown.  Add Kalyn’s Taco Seasoning and garlic and saute about a minute more.

Turkey and Black Bean Mexican Cabbage Bowl with Avocado Salsa found on KalynsKitchen.com.
Then add the ground turkey and cook over medium high heat, breaking apart with the turner, until it’s nicely browned, about 8-10 minutes.  

Turkey and Black Bean Mexican Cabbage Bowl with Avocado Salsa found on KalynsKitchen.com.
Add the diced green chiles and juice from the can, 1 can crushed tomatoes, 1 can rinsed black beans, lime juice, and a little water, and let the meat mixture simmer until most of the liquid has evaporated, about 40 minutes.  (You can turn up the heat if you need to speed it up, but the long simmering time builds flavor. If you want lower carbs, double the turkey and skip the beans.)

Turkey and Black Bean Mexican Cabbage Bowl with Avocado Salsa found on KalynsKitchen.com.
While the meat simmers, make the avocado salsa and the slaw.  Start by finely chopping cilantro and finely dicing red onion and half a Poblano chile pepper for the salsa.  (Jake is really into chopping things small like this, but if you’re not that wild about chopping you can make the pieces a little bigger!)

Turkey and Black Bean Mexican Cabbage Bowl with Avocado Salsa found on KalynsKitchen.com.
Also cut up the avocado into smallish pieces and toss with 1 T fresh lime juice.  (Blogger FAIL, I forgot to get a photo of the salsa mixed together; please use your imagination for that.

Turkey and Black Bean Mexican Cabbage Bowl with Avocado Salsa found on KalynsKitchen.com.
We used the mandoline I got from a student to thinly slice the cabbage, but you can also cut it with a knife.  Finely dice the other half of the Poblano chile and put it in a bowl with the thinly sliced cabbage.

Turkey and Black Bean Mexican Cabbage Bowl with Avocado Salsa found on KalynsKitchen.com.
Then whisk together the mayo, lime juice, Green Tabasco Sauce, and a little Vege-Sal (or salt) to make the dressing.

Turkey and Black Bean Mexican Cabbage Bowl with Avocado Salsa found on KalynsKitchen.com.

When the meat is nearly done, toss the cabbage with the dressing.

Turkey and Black Bean Mexican Cabbage Bowl with Avocado Salsa found on KalynsKitchen.com.

When the liquid in the meat mixture has all evaporated like this, you’re ready to assemble the bowls.

Turkey and Black Bean Mexican Cabbage Bowl with Avocado Salsa found on KalynsKitchen.com.

Put some of the spicy slaw mixture into the bottom of each bowl.

Turkey and Black Bean Mexican Cabbage Bowl with Avocado Salsa found on KalynsKitchen.com.

Top that with about 2/3 cup of the meat mixture.

Turkey and Black Bean Mexican Cabbage Bowl with Avocado Salsa found on KalynsKitchen.com.

Top that with a generous scoop of the avocado salsa and enjoy!

Turkey and Black Bean Mexican Cabbage Bowl with Avocado Salsa found on KalynsKitchen.com.

Turkey and Black Bean Mexican Cabbage Bowl with Avocado Salsa
(Makes 4-6 servings; recipe created by Kalyn with inspiration from Sriracha Beef Cabbage Bowls.)

Meat Mixture Ingredients:
2 tsp. + 1 tsp. olive oil
1 small onion, diced
1 1/2 T Kalyn’s Taco Seasoning (or use any Taco Seasoning you have on hand)
2 tsp. dried granulated garlic
1 lb. lean ground turkey (less than 10% fat)
1 can (4 oz.) diced green chiles with juice (Anaheim chiles, not jalapenos)
1 can (15 oz.) crushed tomatoes
1 can (15 oz.) black beans, rinsed with cold water
1/4 cup fresh-squeezed lime juice (I used my fresh-frozen lime juice)
2 T water

Avocado Salsa Ingredients:
1/2 large Poblano chile pepper, finely diced
1/4 small red onion, finely diced
1/2 cup finely chopped fresh cilantro
1 large avocado (or 2 small ones), diced into pieces about 1/2 inch square
1 T + 1 T fresh squeezed lime juice (I used my fresh-frozen lime juice)
1 T olive oil
1 tsp. Vege-Sal

Spicy Slaw Ingredients:
1/2 large head green cabbage, core removed and thinly sliced (we used the mandoline I got from a student to slice the cabbage, but you can use a knife)
1/4 large head red cabbage, core removed and thinly sliced
1/2 large Poblano chile pepper, finely diced
5 T mayo
3 T fresh-squeezed lime juice (I used my fresh-frozen lime juice)
1 tsp. Green Tabasco Sauce (or more to taste)
 Vege-Sal (or salt) to taste

Instructions:

Heat 2 tsp. olive oil in a large frying pan and saute the onion until it starts to brown, about 4-5 minutes.  Add the taco seasoning and granulated garlic and saute about 1 minute more.  Then add the ground turkey and cook over medium high heat, breaking apart with the turner as it cooks, until the turkey is nicely browned.  This will take 8-10 minutes, but don’t rush the browning step.

Add the green chiles and juice, crushed tomatoes, rinsed black beans, 1/4 cup lime juice and 2 T water, stir to combine, turn the heat to low, and let the mixture simmer until most of the liquid is evaporated, about 40 minutes.  (You can turn up the heat if you need to speed it up, but the long simmering time builds flavor.)

While the meat simmers, chop the cilantro and finely dice the red onion and half the Poblano chile for the salsa.  Peel the avocado, remove the stem and cut the avocado into 1/2 inch pieces.  Put the avocado into a bowl and toss with 1 T lime juice.  Stir in the chopped cilantro, diced red onion, diced poblano chile, olive oil, and the other 2 T lime juice, and season with Vege-Sal (or salt).  Set salsa aside until you’re ready to use it.

Use a mandoline or sharp knife to thinly slice the red and green cabbage.  Dice the other half of the Poblano chile pepper into small pieces.  Whisk together the mayo, lime juice, Green Tabasco Sauce, and Vege-Sal to make the dressing. When the meat mixture is about done, combine the green cabbage, red cabbage, and diced Poblano in a bowl and toss with the dressing.

To assemble the bowls, put some of the spicy slaw in the bottom of each bowl.  Top with about 2/3 cup of the meat mixture and a generous scoop of the avocado salsa.  Eat right away.

The meat mixture and the avocado salsa can be stored in the fridge for a day or two, but if this makes more than you can use for one meal I would store the extra sliced cabbage mixture and dressing separately and not mix the dressing with the cabbage mixture until just before you’re going to eat it.

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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:

This dish is made entirely of low-glycemic ingredients and would be suitable for any phase of the South Beach Diet. Even though there are beans I would consider this a low-carb meal because there aren’t a lot of beans in proportion to the other ingredients, but for an even lower carb version, omit the black beans and use more turkey.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

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15 comments on “Turkey and Black Bean Mexican Cabbage Bowl with Avocado Salsa”

  1. A meal-in-a-bowl salad with many textures — I love that.

  2. Thanks Lydia and Hari. We really loved it!

  3. NonnaAnn, I'm not sure why you're saying that. Vege-sal is only partly salt, and there's not a huge amount in the total recipe for 6 servings, or even 4. And if you want less salt you can certainly add less.

  4. This looks like something I could eat for lunch or dinner – love "bowl" meals.

  5. Thanks Jeanette, me too! And especially with cabbage; I am such a cabbage fan!

  6. Just made this tonight, very delicious, love the texture, and the flavor. This is probably about the 10th or maybe more recipe I've made from your blog, all are very excellent. Huge fan.

  7. Anita, thanks so much! That pretty much makes my day when I get a nice comment like that! So glad you're enjoying the recipes.

  8. This is the second time I've made this and both my husband and I LOVE it! I love your blog. Great flavorful recipes that work with South Beach or WW.
    I've got you bookmarked!
    Julie from Boston.

  9. Thanks Julie, so glad you're enjoying it!

  10. This was very tasty! I substituted Sriracha for the Tabasco and it was delish. Love all the cabbage bowls I've tried on here so far.

  11. So glad you enjoyed it. I am such a cabbage fan!

  12. Ii've been meaning to make this for a long time – I make a LOT of your recipes. It was a lot more work than I had anticipated – and when I tasted the individual components, I was really worried I wasted a lot of time for nothing. But wow! I just ate some for my lunch and it. was. delicious. Everything just worked. I will DEFINITELY make this again! I cannot wait to have lunch tomorrow! haha!

    • Jennifer, so glad you ended up enjoying it so much. I wish I didn't love this type of recipe so much (with lots of individual ingredients with complementary flavors); I do know they are extra work! But I try to use it for meals for several days when I make something like this.

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