Turkey and Black Bean Mexican Cabbage Bowl with Avocado Salsa (Video)
Turkey and Black Bean Mexican Cabbage Bowl was inspired by some earlier cabbage bowl meals and this is a tasty dinner! Use Bowl Recipes to find more recipes like this one.
Watch the video to see if you’d like to make
Turkey and Black Bean Mexican Cabbage Bowl with Avocado Salsa!
After I posted the recipe for Sriracha Beef Cabbage Bowl that was the brilliant idea of my friend Jeanne, 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.
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!
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. 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. 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.) Prep the other ingredients while the turkey simmers, and when the liquid in the meat mixture has all evaporated like this, you’re ready to assemble the bowls.
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!)
Whisk together the mayo, lime juice, Green Tabasco Sauce, and a little Vege-Sal (or salt) to make the dressing. Finely dice the other half of the Poblano chile. (The chopped cilantro and red onion is for the avocado salsa!) We used the mandoline I got from a student to thinly slice the cabbage, but you can also cut it with a knife. Add the poblano and onion to the cabbage and when the meat is nearly done, toss the cabbage with the dressing.
Also cut up the avocado into smallish pieces and toss with fresh lime juice, red onion, chopped cilantro, chopped poblano, olive oil, and salt or Vege-Sal to make the salsa. (Blogger FAIL, I forgot to get a photo of the salsa mixed together; please use your imagination for that. Put some of the spicy slaw mixture into the bottom of each bowl. Top that with about 2/3 cup of the meat mixture. Top that with a generous scoop of the avocado salsa and enjoy!
More Healthy Recipes with Ground Turkey:
Turkey Lettuce Wrap Tacos with Chiles, Cumin, Cilantro, Lime, and Tomato-Avocado Salsa ~ Kalyn’s Kitchen
Black-Eyed Pea, Ground Turkey, and Chard Stew ~ We Heart Food
Ground Turkey and Barley Soup with Mushrooms and Spinach ~ Kalyn’s Kitchen
Unstuffed Cabbage with Ground Turkey ~ Chick in the Kitchen
Thai-Inspired Ground Turkey Larb Salad ~ Kalyn’s Kitchen
Turkey and Black Bean Mexican Cabbage Bowl with Avocado Salsa
This Turkey and Black Bean Mexican Cabbage Bowl is a delicious meal-in-a-bowl.
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
- 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
- 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.
- Thinly slice the red and green cabbage. (We used the mandoline I got from a student to slice the cabbage, but you can use a knife)
- 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.
This recipe created by Kalyn with inspiration from Sriracha Beef Cabbage Bowls.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Turkey and Black Bean Mexican Cabbage Bowl 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.
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