Mexican-Spiced Turkey and Sweet Potato Bowls (Gluten-Free)

Ingredients

• about 450 g Ground turkey
• 2 medium Sweet potatoes
• 1 can (15oz) Black beans
• 1 cup Corn
• 2 medium Avocado
• 1/4 cup Red onion
• 1/4 cup Cilantro
• 2 tbsp Lime juice
• 2 tbsp Olive oil
• 1 tbsp Chili powder
• 1 tsp Cumin
• 1/2 tsp Garlic powder
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C). Peel and cut the 2 medium sweet potatoes into 1.27 cm cubes. Place the cubed sweet potatoes in a bowl and toss them with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until evenly coated. Spread the seasoned sweet potatoes in a single layer on a baking sheet and roast for 25-30 minutes, or until they are tender and have slightly caramelized edges.
2. 2While the sweet potatoes are roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the about 450 g of ground turkey to the hot skillet. Cook the turkey, breaking it apart with a spoon, until it is fully browned, which should take about 5-7 minutes.
3. 3Stir the 1 tablespoon of chili powder, 1 teaspoon of cumin, 1/2 teaspoon of garlic powder, and the remaining 1/2 teaspoon of salt into the browned ground turkey. Continue to cook for 2-3 minutes, stirring constantly, until the spices are fragrant.
4. 4While the turkey and sweet potatoes are cooking, prepare the dressing. In a small bowl, combine the 2 tablespoons of lime juice, the 1/4 cup of red onion (finely chopped), and the 1/4 cup of cilantro (chopped). Stir these ingredients together.
5. 5Ensure the 1 can (about 425 g) of black beans has been rinsed and drained. Slice the 2 medium avocados.
6. 6To assemble the bowls, divide the roasted sweet potatoes, the spiced ground turkey, the rinsed and drained black beans, the 1 cup of corn, and the sliced avocado among four serving bowls.
7. 7Drizzle the lime-cilantro mixture prepared in step 4 over each bowl. Serve immediately.

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