Turkey & Black Bean Taco Bowls

A vibrant, spiced turkey and black bean mix served over crisp lettuce with roasted sweet potato, cucumber, rocket and avocado. Smoky, fresh and easy to customise, add rice or tortillas for a heartier bowl.

Serves: 5 | Cooking Time:

From your OrganicBox

  • 500g turkey mince
  • 1 x 400g tin black beans, drained and rinsed
  • 1 brown onion, diced
  • 150g red sweet potato, diced
  • ¼ iceberg lettuce, shredded
  • 150g Lebanese cucumber, chopped
  • 1 avocado, sliced
  • Small handful rocket

Pantry

  • 1 tbsp olive oil
  • 2 cloves garlic
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 1 tsp ground coriander
  • ½ tsp oregano
  • Chilli flakes or chilli powder, optional
  • Salt and pepper
  • Lime or lemon juice, optional
  • Rice, tortillas or corn chips, optional for serving

  1. Preheat oven to 200°C.
  2. Toss sweet potato with a little olive oil, salt and pepper. Roast for 20–25 minutes until golden.
  3. Heat olive oil in a frying pan and cook onion for 3–4 minutes.
  4. Add garlic, cumin, paprika, coriander and oregano and cook for 30 seconds.
  5. Add turkey mince and cook until browned and cooked through.
  6. Stir in the black beans with a splash of water. Cook for another 3–4 minutes and season to taste.
  7. Divide lettuce between bowls and top with cucumber, rocket, roasted sweet potato and the turkey and black bean mixture.
  8. Finish with sliced avocado and a squeeze of lime or lemon.

For hungry families:Serve over rice or add warmed tortillas.

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