Some nights we have time and patients to prepare dinner. Other nights we want to whip it together and race to bed. This is one of those quick to sleep kind of meals.
Ross and I are eating low carb meals for the majority of the week while treating ourselves when we get the itch. I am a firm believer in balance!!
For todays dinner I paired my turkey with kale while Ross was jonsing for some pasta.
Directions:
Chop and sauté the onion and peppers in avocado oil.
While the veggies are cooking bring water to a boil for your pasta. Today we have chickpea rotini!! If you're going to kale like me, take this time to chop and clean your greens.
Season the turkey, sprinkle paprika, garlic powder, salt and pepper.
Once the onions are clear and the peppers are al dente, stir in the ground turkey. and cook until turkey is no longer pink.
Once the pasta is cooked to your liking drain and drizzle avocado oil with a shake of salt and pepper.
Now it's time to add it together! Fill your bowl with pasta or kale and top with the turkey veggie mix!
Don't forget to add some vegan cheese to your pasta!
Ingredients:
1lb ground turkey
1/2 cup vegan shredded cheese
2 peppers
1 medium yellow onion
Box of barilla chickpea rotini
2 cups kale
2 tbsp avocado oil
