Paleo & Whole30 Turkey Taco Bowls with Mashed Plantains

• Gluten free
• Paleo

• Meat

  • 1 lb Ground turkey

• Produce

  • 1 tsp Garlic powder
  • 2 Plantains, ripe
  • 1 Yellow onion, medium

• Baking & Spices

  • 1 Black pepper, ground
  • 2 tbsp Chili powder
  • 1 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Nuts & Seeds

  • 1 tbsp Cumin

• Dairy

  • 2 tbsp Ghee

• Liquids

  • 1/2 cup Water

Found on farmsteadchic.com

Description

Ingredients

• 2 ripe plantains, sliced into 1-inch chunks
• 2 tbsp. ghee
• salt and pepper, to taste
• 2 tbsp. coconut oil
• 1 lb. ground turkey
• 1 medium yellow onion, chopped
• ½ c. water
• 2 tbsp. chili powder
• 1 tbsp. cumin
• 1 tsp. garlic powder
• 1 tsp. salt, plus more to taste
• ground black pepper, to taste
• Additional toppings; see instructions.

Directions

• Boil the plantain chunks in water for 10-15 minutes until soft and easily pierced with a knife.
• Drain and mash with ghee, salt and pepper.
• Melt the coconut oil over medium-high heat.
• Brown the ground turkey for 5 minutes. It will still be partially pink.
• Add the onion and cook 7-8 more minutes until it begins to turn translucent.
• Stir in water, chili powder, cumin, garlic powder and salt.
• Simmer everything 10-15 minutes.
• Add salt and pepper to taste.
• Scoop into bowls over mashed plantains.
• Add toppings of your choice. I used Wholly Guacamole Verde and fresh cilantro.
• Serve with a squeeze of lime juice (1/2 lime per bowl), Wholly Guacamole Verde, Belizean Onion Sauce or Whole30-compliant salsa.