Ingrédients

• 1 lb ground turkey
• 2 ripe plantains
• 1 medium zucchini, diced
• 1 red onion, thinly sliced
• 2 cups shredded green cabbage
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp ground cumin substitute (ground ginger + turmeric blend for AIP)
• Juice of 1 lime
• Sea salt to taste
• Fresh cilantro for garnish

Instructions

1. 1.Preheat oven to 400°F. Peel and slice plantains into rounds, toss with 1 tbsp olive oil and sea salt, then roast for 20 minutes until golden and tender.
2. 2.While plantains roast, heat 1 tbsp olive oil in a skillet over medium heat. Add onion and garlic, sauté until fragrant.
3. 3.Add ground turkey to skillet, season with oregano, turmeric-ginger blend, and sea salt. Cook until browned and fully cooked through, about 8 minutes.
4. 4.Stir in zucchini and cabbage, cooking until just tender but still bright, about 5 minutes.
5. 5.Remove roasted plantains from oven. Assemble bowls with turkey-vegetable mix, roasted plantains, a squeeze of fresh lime juice, and garnish with cilantro.

Informations nutritionnelles

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