Mind Over Matter

Alright this past week I made this recipe with some left over white rice. It came together in about 20 minutes so I was pleased with the time. If you have some left over white rice this will be perfect for you, if not you can make some no problem.

Ingredients: Olive oil, ground turkey, sweet potatoes, green chilis, salsa verde, white rice, black beans, limes, shredded cheddar cheese, oregano, ground cumin, paprika, salt, pepper and for a gyal like me I used some curry spice too.

Step one: You know the deal by now, I always prep my veggies first. I washed and peeled the sweet potato and then diced ’em. I then gave the chilis a good chop.

Step two: In a heavy bottom pot, pour some olive oil about 2 tablespoons and heat it up. Add the sweet potatoes and season with salt & pepper. Sauté for 7-8 minutes on medium low heat.

Step three: While the sweet potatoes are cooking, in a cast iron pan, add some olive oil, also about 2 tablespoons and heat it up. Add the ground turkey and cook for 15 minutes. Watching carefully to make sure it’s not pink and stirring to break it up.

Step four: Back to the sweet potatoes, you can now add 3 tablespoons of water and then stir a little. Cover the pot with a lid and cook for another 3-4 minutes.

Step five: Once the ground turkey is cooked it should look like this. Make sure you don’t see pink anymore.

Step six: Add the black beans, chilis, spices, salsa verde, lime juice and ground turkey to the heavy bottom pot. Give it a good mix.

Step seven: Now you can add the left over white rice and stir again to combine ingredients thoroughly. I am carefully stirring because I do not want to break apart the sweet potato and beans, I want them to retain their correct size otherwise it will look sloppy. Cook for about 2 minutes.

Lastly serve your dish in bowls with some shredded cheddar cheese and some lime wedges! Dee-licious, enjoy!

Prep: 5 min Cook: 20 mins

Ingredients:

• 4 tablespoons olive oil
• 2 sweet potatoes (peeled & diced)
• 3-4 green chilis (chopped)
• 1/2 cup salsa verde
• 2 cups cooked white rice
• 1 (15oz) can black beans (lightly rinsed & drained)
• 1 lime
• Shredded Cheddar cheese
• 1 tsp ground cumin
• 1/2 tsp oregano
• 1/2 tsp paprika
• 1 tsp curry powder
• Salt & Pepper