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1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
Looking for a hearty, mindful meal? Whether you’re prepping for a game day party or a quick dinner fix, try our Turkey and Sweet Potato Chili Quinoa Bowl recipe for a dish that will keep you satisfied. If you love this recipe, you might want to try our Turkey Chili Party Bites!
1 lb ground turkey
1 medium onion, diced
4 cloves of garlic, minced
2 tbsp olive oil
1 medium sweet potato, peeled and diced into ½” pieces
1 large red bell pepper, cored and diced
2 tbsp tomato paste
1 tsp cumin
1 tbsp chili powder
½ tsp oregano
28 oz can of crushed tomatoes
15 oz can black beans
15 oz can kidney beans
1 ½ c water
1 tsp tsp salt
½ tsp pepper
½ c fresh cilantro, torn
1/4 c green onions, sliced thin
1 ½ c dry quinoa
1-2 avocados, sliced
1 c microgreens
Heat the olive oil in a Dutch oven over medium-high heat until just smoking.
Add the onion and sweet potato and cover with the lid. Cook over medium high heat until vegetables are softened. Once softened, add the pepper and stir in tomato paste, garlic, cumin, chili powder and oregano.
Add the ground turkey, breaking it up with a wooden spoon and cook until lightly browned. Stir in the crushed tomatoes, black beans, kidney beans and water.
Allow the chili to simmer uncovered until thickened, this takes about 40 minutes.
Meanwhile, prepare quinoa as directed on package.
Season chili with salt and pepper, and garnish with cilantro and green onions.
Portion out 3/4 cup quinoa in each bowl. Serve the chili over quinoa and top with fresh avocado and microgreens for a hearty meal.