Ground Turkey & Sweet Potato Taco Bowl

This recipe is incredibly easy to make, and comes together in a pinch. Whenever I lose track of time (because toddlers) and have to throw together a quick meal, this is my go-to. We eat this almost every week, because let's face it, it's yummy, and I lose track of time A LOT #momlife

Ingredients
2 tbsp avocado or olive oil
2 medium sweet potatoes, peeled and cut into 1/2 cubes
1 pound ground turkey
1 medium onion, diced
1 red or green bell pepper, diced
1 garlic clove, minced
1 tsp ground cumin
2-3 tbsp chili powder, to taste
1/4 tsp freshly ground black pepper
1/2 tsp dried oregano
1/2 cup water
1/4 cup cilantro leaves, minced
Avocado, cut into thin slices

Instructions
In a large skillet, heat olive oil over medium-high heat. Add onion and bell pepper, and cook until onion is slightly translucent and softened. Add garlic and cook for 1 minute, and then add ground turkey. Use a wooden spoon to break apart meat, and continue cooking until browned.

In a small bowl, combine spices and sprinkle over meat mixture. Stir and let cook for about a minute to fully incorporate spices. Add diced sweet potato and water, stir, and cover with a lid for approx. 6-8 minutes until the sweet potatoes are fork tender.

Remove lid and serve into bowls. Garnish with fresh chopped cilantro and avocado slices.

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Pork, Kale, & Toasted Coconut Stir Fry

This is my husband's favorite thing I make, and he would eat it for every meal if I'd be willing to cook it that much 😂 He's even taken to sprinkling unsweetened coconut on random dishes now, in an effort to capture glimmers of this dish - so fair warning that this might be more of a hit in your household than you're ready for!

3 tbsp avocado oil (or vegetable oil of choice)

3 eggs, scrambled with a fork

1 small onion, diced

1 red bell pepper, very thinly sliced

1 large garlic clove, minced

2 cups loosely packed kale

1/2 cup unsweetened coconut flakes

1 lb sodium-free ground pork (make sure you check the Nutrition Facts! They love to add massive quantities of sodium to raw ground pork)

Juice of 1 lime

Fresh cilantro leaves, chopped

Sriracha, to taste

Heat oil in a saute pan or skillet on medium-high heat. Make sure the oil is nice and hot before you start, or the eggs will stick to the pan when you add them.

Set an empty medium-size bowl on an unused burner before you begin.

Pour scrambled eggs into the hot pan, stirring only as-needed to break them up into pieces. The more you stir them, the more likely it is they'll stick to the bottom of the pan. They will cook quickly, so you shouldn't need to mess with them much. Once cooked, pour eggs into the bowl you set aside on the stove.

To the saute pan, add onion, bell pepper, and garlic. Cook until soft and translucent, and then add the kale. Cook until kale starts to wilt and is soft. Dump on top of the cooked eggs.

Add unsweetened coconut flakes into the empty pan, and stir constantly to make sure they toast evenly and don'[t burn. Pour on top of the cooked veggies.

Add ground pork to the pan, and cook until no longer pink, breaking up into small pieces as it cooks. Once it has finished cooking, add everything in the bowl back into the pan for 1-2 minutes and stir to combine and heat through.

Remove from heat, and squeeze lime over it. Place in bowls, and garnish with chopped cilantro and Sriracha.

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